Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From The Frugal Gourmet, by Jeff Smith, 1984. This soup is a wonderful main dish for the whole family, and tastes even better on the second day. Serve with a crusty Italian bread and green salad.

Ingredients Nutrition


  1. Bring soup stock and water to a boil in a large stockpot.
  2. Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
  3. Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
  4. Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
  5. Leave the lid on during cooking and occasionally check to see if you need to add water.
  6. Ladle into soup bowls and sprinkle with grated cheese before serving.


Most Helpful

I have been making this soup for about 15 years. It is wonderful and you don't even miss the fact there is no meat in it. I don't put the lemon peel in as a matter of taste but otherwise follow the directions. Thanks for posting!

Kerena January 26, 2012

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