Tomato Barley Soup recipe

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Ingredients

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Nutrition Info

128.9 calories
carbohydrate: 15.3 g
cholesterol: : -
fat: 5.5 g
fiber: 3.7 g
protein: 4.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 455.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.

  2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.

  3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Recipe Yield

6 servings

Recipe Note

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

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