Author Notes
Vegetable barley soup - soothing, undemanding sustenance. —renderings
Ingredients
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1 - 1 1/2 cups
pearl barley
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1 tablespoon
olive oil
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1
yellow onion - chopped
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3
garlic cloves - thinly sliced
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2
celery stalks - chopped
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2
carrots - chopped
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2
bacon slices - chopped
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4
tomatoes - blanched, peeled and chopped
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4 cups
vegetable stock
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2 cups
chicken stock
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1 teaspoon
sugar
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1/4 cup
fresh italian parsley - chopped
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1/4 cup
tomato paste
Directions
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(1) Cook pearl barley according to directions on package. Set aside.
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(2) Heat the olive oil in a large soup pot. Add the bacon and cook until crisp. Set aside.
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(3) Add the onion, garlic, carrot and celery to the remaining oil in the pot and sweat until just tender.
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(4) Add the tomato and cook, stirring, for five minutes or until the tomato is soft.
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(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.
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* 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.
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