Stone Soup (Vegetable Barley Soup)

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • 2 cartons (900 mL each)  CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 sprigs flat leaf  parsley
  • 1 sprig thyme
  • 2 bay leaf
  • 1/2 cup (125 mL) pearl barley
  • 1 tomato, diced
  • 1 Yukon gold potato, diced
  • 1 small  zucchini, sliced
  • 1 cup (250 mL) green beans, sliced
  • 1/4 cup (60 mL) basil pesto
  • 1 tbsp (15 mL) extra virgin olive oil
  • 2 tbsp (30 mL) grated  Parmesan cheese


  1. In a large saucepan, heat oil over medium high heat. Cook onions, carrots and celery just until tender. Add garlic and cook one minute more.
  2. Stir in broth, parsley, thyme, bay leaves, barley, tomatoes, and potatoes. Bring to a boil, reduce heat to maintain a simmer, cover and cook until barley and potatoes are tender, about 15 – 20 minutes.
  3. Add zucchini and green beans and cook 5 minutes more.
  4. Serve in bowls with a spoonful of pesto, a drizzle of olive oil and grated Parmesan.

Recipe tips

  • For extra convenience, omit the potatoes, green beans and zucchini and replace them with frozen mixed vegetables.
  • Replace bay leaves, thyme and parsley with a simple bouquet garni. Arrange 2 sprigs each of flat leaf parlsey, thyme and rosemary with one fresh or dried bay leaf in cheesecloth and tie with kitchen twine. Remove the pouch before serving.

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Amount Per Serving
Calories 160
Fat 6 g
Sodium 340 mg
Carbohydrate 24 g
Dietary Fibre 4 g
Protein 4 g
Calcium 8 %DV

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