Italian Barley Soup

Name: Italian Barley Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 quarts basic brown soup stock (See Basic Brown Stock ); 2 cups water; 3/4 cup barley; 1 cup celery, chopped; 1 cup carrot, grated; 1 cup yellow onion, peeled and chopped; 4 garlic cloves, crushed; 1/2 cup red wine; 1 piece lemon peel, about 1 inch by 1/2 inch; fresh ground black pepper; salt; 1/2 tablespoon basil; 1/4 tablespoon oregano; 1/2 cup fresh parsley, chopped; 2 bay leaves; 1/2 teaspoon fresh rosemary leaf; 2 tomatoes, chopped; 4 tablespoons tomato paste; parmesan cheese or romano cheese, grated

(1)

Recipe by Maureenie

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.

READY IN: 3hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

quarts basic brown soup stock (See Basic Brown Stock)
2

cups water
³⁄₄

cup barley
1

cup celery, chopped
1

cup carrot, grated
1

cup yellow onion, peeled and chopped
4

garlic cloves, crushed
¹⁄₂

cup red wine
1

piece lemon peel, about 1 inch by 1/2 inch
fresh ground black pepper
salt
¹⁄₂

tablespoon basil
¹⁄₄

tablespoon oregano
¹⁄₂

cup fresh parsley, chopped
2

bay leaves
¹⁄₂

teaspoon fresh rosemary leaf
2

tomatoes, chopped
4

tablespoons tomato paste
parmesan cheese or romano cheese, grated

DIRECTIONS

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