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

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Recipe by 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.

Ready In:: 3hrs 15mins
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ingredients

1 ¹⁄₂ quarts basic brown soup stock (See $notetemplate1$)
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.

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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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review by Kerena

1/26/2012

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!

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creation by Maureenie

2/23/2008

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.