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Author Notes: Vegetable barley soup - soothing, undemanding sustenance. - renderings
- 1 - 1 1/2 cup pearl barley
- 1 tablespoon olive oil
- 1 yellow onion - chopped
- 3 garlic cloves - thinly sliced
- 2 celery stalks - chopped
- 2 carrots - chopped
- 2 bacon slices - chopped
- 4 tomatoes - blanched, peeled and chopped
- 4 cups vegetable stock
- 2 cups chicken stock
- 1 teaspoon sugar
- 1/4 cup fresh italian parsley - chopped
- 1/4 cup tomato paste
- (1) Cook pearl barley according to directions on package. Set aside.
- (2) Heat the olive oil in a large soup pot. Add the bacon and cook until crisp. Set aside.
- (3) Add the onion, garlic, carrot and celery to the remaining oil in the pot and sweat until just tender.
- (4) Add the tomato and cook, stirring, for five minutes or until the tomato is soft.
- (5) Stir in the pearl barley, stock(s), sugar, parsley, reserved bacon and tomato paste. Bring to a boil. Reduce the heat and simmer, covered, for about 1 1/2 hours. Season to taste.
- * Can be made and frozen for up to 2 months. ** You can use a combination of vegetable stock, chicken stock, or whichever stock you prefer. *** You may need less tomato paste. Add and taste as you go.