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Published: Wednesday, 3/26/2014

Dinner Tonight: Fast Fat-Free Barley Soup

When award-winning cookbook author Faye Levy wants "the homey feeling" of barley soup but doesn't have much time to make it, this is what she prepares.  "I combine quick-cooking barley, which is ready in ten minutes, with fresh and frozen vegetables.  The result is a healthful, hearty, warming soup in no time," she writes.

Fast Fat-Free Barley Soup

From Faye Levy's 1,000 Jewish Recipes, published by IDG Books Worldwide, Inc.


  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 3 ribs celery, diced
  • 3-1/2 cups vegetable stock or 2 14.5-ounce cans
  • 2-1/2 cups water
  • 2 cups frozen mixed vegetables (including lima beans, corn, green beans)
  • 1/2 cup quick-cooking barley
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried thyme
  • salt and freshly ground pepper, to taste
  • cayenne pepper, to taste


Combine carrots, onion, celery, stock, and water in a large saucepan.  Cover and bring to boil.  Cook, covered, over medium-low heat 3 minutes.  Add frozen vegetables and return to a boil.  Add barley, dill, and thyme.  Cover and simmer over medium-low heat for 10 minutes or until barley is tender.  Season with salt, pepper, and cayenne.  Serve hot.

Makes 4 servings.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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