Italian Barley Soup

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:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Maureenie
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@Maureenie
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"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."
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  1. Kerena
    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!
    Reply
  2. 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.
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