Tomato Barley Soup

By Ms. Lizz

Ingredients
  • 1 cup chopped onions

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 2 teaspoons minced garlic

  • 2 tablespoons vegetable oil

  • 2 1/2 cups water

  • 2 tomatoes, diced

  • 1 (14.5 ounce) can peeled and diced tomatoes with juice

  • 1 (10.75 ounce) can chicken broth or vegetable stock (for vegetarian soup)

  • 1/4 cup uncooked barley

  • 1/8 teaspoon ground black pepper

Directions
  1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.

  2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.

  3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.


Nutritional Facts

Servings
6
Calories
130
Total Fat
5.6g
Cholesterol
0mg
Sodium
454mg
Total Carbs
15.7g
Dietary Fiber
3.8g
Protein
4.6g

dinner soup dairy free anti inflammatory vegetables

7 replies

Gabby
GabbyPA 2011-11-06 08:39:13 -0600 Report

I love tomato soup and barley is my new grain. It is supposed to be alkaline and lower glycemic. This sounds wonderful, I will let you know how it goes over.

Nan 1
Nan 1 2010-01-08 05:47:51 -0600 Report

Thank you so much. I can not have salt so this is a great recipe to fix as I will just use salt free tomatoes and salt free chicken stock. So easy and looks like it will be a favorite. Will get back to you after I make this. Nan