Tomato Barley Soup

We like barley and we love tomatoes – we had to try this soup recipe from   Land O'Lakes Treasury of Country Recipes.  I used a few fresh tomatoes I had and a pint of stewed tomatoes – I did add a few snipped leaves of fresh basil I had on hand, and I used olive oil to sweat the vegetables. 

My husband loved it – even after having to wait patiently while his lunch was being photographed!   If you use this as a main dish soup, it only makes 4 servings instead of 6; I would suggest a protein dessert like Myrna's  Baked Custard or a half sandwich to go with it.

 I used “Quick” barley and only cooked this 25 minutes – the mirepoix vegetables were still a little crisp and the tomatoes stayed chunky – it was excellent.  The directions are mine – the original recipe called for 2 pans!

                          Tomato Barley Soup

  1        Cup  Onion -- chopped

  1        Cup  Carrots -- sliced 1/4-inch thick

  1        Cup  Celery -- sliced 1/4-inch thick

  2        Tablespoons  Salad Oil (I used olive oil)

  2        Teaspoons  Garlic -- minced

     ¼    Cup  Barley – pearled (I used “quick” barley)

  2 ½    Cups  Water

  2        Cups  Ripe Tomatoes -- cubed 1"

  1        Pint  Canned Whole Tomatoes (I had stewed tomatoes on hand)

  1        Pint  Chicken Broth -- (or 10 ounce can) (or vegetable stock)

     ¼    Teaspoon  Pepper

   4       Leaves fresh basil, snipped (my addition)

In 3 quart saucepan, combine onions, carrots, celery, oil and garlic.  Cook over medium heat, stirring occasionally, until crisp tender 8-10 minutes.  Add remaining ingredients, bring to a full boil.  Reduce heat to low, cover; cook until barley is tender, about 20 minutes for quick barley or 35-40 minutes for pearled barley.