Harvest Vegetable Barley Soup Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Butter2 Tablespoon
 Onion1 Large, chopped
 Garlic3 Clove (15 gm), finely chopped
 Diced peeled rutabaga1 1⁄2 Cup (24 tbs)
 Dried thyme/Dried marjoram1⁄2 Teaspoon
 Chicken stock/Vegetable stock8 Cup (128 tbs)
 Pearl barley1⁄2 Cup (8 tbs), rinsed
 Diced peeled sweet potatoes1 1⁄2 Cup (24 tbs)
 Diced zucchini1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.2%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 122.1 mg

Sodium 3450.1 mg143.8%

Total Carbohydrates 228 g76.2%

Dietary Fiber 30.7 g122.7%

Sugars 82.4 g

Protein 67 g133.7%

Vitamin A 1047.1% Vitamin C 271.8%

Calcium 51.6% Iron 70.9%

*Based on a 2000 Calorie diet


1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, garlic, rutabaga and thyme; cook, stirring often, for 5 minutes or until vegetables are lightly colored.
2. Stir in stock and barley; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add sweet potatoes and zucchini; simmer, covered, for 15 minutes or until barley is tender. Season with salt and pepper to taste.