Quick and Easy Tomato Vegetable Soup

3Soups-peanut-soup-CROPI created this recipe for my children’s book Entree to Judaism for Families because I wanted an easy, nutritious soup that kids would have fun making.  If you are buying fresh vegetables already cut up, separate the onions from the rest or add a small chopped onion to the recipe so that you can sauté the onions alone for a few minutes before adding the remaining ingredients.  This will give your soup a sweeter, more rounded flavor.


2 tablespoons extra virgin olive oil

2 pounds assorted vegetables, chopped-5-6 cups (onion, zucchini, summer  squash, peppers, corn, and broccoli)

46 ounces tomato juice

1 cup water

¼ teaspoon cumin

1 teaspoon dried thyme

½ teaspoon oregano

1 bay leaf

2 tablespoons pearled barley

2 cloves garlic finely minced

Kosher salt and freshly ground pepper, to taste


  1. Heat a 4-6 quart pot for 15 seconds. Add the oil, heat for another 10 seconds and then add your onions.
  2.  Sauté onions for 2-3 minutes until soft and starting to get golden. Add remaining vegetables and cook for 3 minutes.
  3.  Add the juice, water, spices and barley to the vegetables. Cover and simmer for 40 minutes.
  4.  Add the garlic, salt and pepper to taste and cook for 10 more minutes.

Yield: 8 or more servings

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