Tomato Barley Soup With Thyme

BakerBaker's Note:

I made this up quick when I had limited ingredients in the house, and unexpected company on their way for a meal. It's great comfort food and easy to make. I like to have nice crusty loaf of bread to serve along with and it makes a very hearty meal, especially with the beans (omit those if you're not a big fan). The barley makes it nice and thick. You can use homemade or store purchased soup stock if you prefer, just omit the bouillon and water.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 cups

• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can small white beans, drained
• 2 raw potatoes, diced
• 2 raw carrots, diced
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 bouillon cubes
• 1/3 cup barley
• 1/4 teaspoon salt (optional)
• 2 -4 cups water
• 2 tablespoons butter

Directions:

1. Sautee garlic and onion in small amount of oil or butter until translucent.
2. Add to a large soup pot, along with remaining ingredients, except water.
3. Add 2 cups of the water, and add the rest if neccessary .
4. Bring pot to a simmer and stir occasionally. Cook for about 1/2 hour on medium low heat until the barley, potatoes, and carrots are all cooked nicely.
5. Add more water if neccessary as cooking. The barley will need water to cook, but the consistency can be quite stew like if you reduce the amount.
6. Remove Bay leaves and serve.