Tomato Barley Soup Recipe 435
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
TOMATO BARLEY SOUP
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.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
TOMATO BARLEY SOUP
I frequently serve this attractive soup as the mouthwatering meal after a day of skiing and sledding. Everyone who samples it comments on the robust tomato taste.
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 28 servings (7 quarts).
Number Of Ingredients 15
Steps:
- In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 110mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
TOMATO BARLEY SOUP
A comfort food classic, learn how to make this tomato and barley soup recipe.
Yield 6
Number Of Ingredients 8
Steps:
- In large saucepan,heat oil over medium heat; sauté onions,garlic and celery for about 2 minutes or until slightly softened.
- Stir in chicken broth,tomatoes with juices and barley; reduce heat to low. Cover and cook for about 15 minutes or until barley is tender; stir in parsley.
Nutrition Facts :
TOMATO BARLEY SOUP RECIPE - (4.3/5)
Provided by Marinel
Number Of Ingredients 11
Steps:
- 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 pepper, and 1 teaspoon of salt. 3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
TOMATO BARLEY SOUP
Great simple comfort food. Good for you, too! For the vegan version, simply substitute a plant-based oil such as coconut or walnut for the butter when you saute the onions.
Provided by TheRedneckHippie
Categories Vegetable
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
- Add spices and stir 'til fragrant.
- Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
- Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
- This soup is GREAT with a grilled cheese sandwich.
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