Tomato & Barley Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 236.59 ml quick-cooking barley
- 29.58 ml olive oil
- 1 medium onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 4 garlic cloves, chopped
- salt and pepper
- 2 bay leaves
- 9.85 ml sweet paprika
- 4.92 ml ground cumin
- 946.36 ml chicken broth
- 411.06 g can crushed tomatoes
- 59.14 ml chopped parsley, for garnish
directions
- Place barley in a medium bowl and cover with cold water. Let soak for 10 minutes; drain.
- In a large soup pot, heat oil over medium. Add onion, carrot, garlic and celery. Season with salt and pepper and cook for 5 minutes.
- Add bay leaves, paprika, cumin, barley, broth and 1 cup water.
- Bring to a boil, reduce to a simmer, and cook for 30 minutes or until barley is tender.
- Add tomatoes and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with parsley before serving.
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