Tomato Barley Soup Recipe

Name: Tomato Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup barley; 4 cups stock veggie; 2 tomato sauce 8s oz. cans; 3 tablespoons tomato paste; 1 onion small, chopped; 3 garlic cloves chopped; 1 potato diced; 3 carrots diced; 2 tablespoons olive oil; salt; black pepper; 1/2 teaspoon sugar

Servings: persons

3/4 cup barley
4 cups stock veggie
2 tomato sauce 8s oz. cans
3 tablespoons tomato paste
1 onion small, chopped
3 garlic cloves chopped
1 potato diced
3 carrots diced
2 tablespoons olive oil
salt
black pepper
1/2 teaspoon sugar

1
Add barley to lightly salted boiling water and cook over medium heat until soft, about 30 minutes. Set aside.
2
Cook potatoes and carrots in veggie stock until juts tender. Set aside.
3
Into a big enough pot over medium heat, put olive oil, onion, and garlic, and saute with a pinch of salt and a dash of black pepper until soft. Add tomato sauce, tomato paste, and sugar. Stir and cook until it starts to bubble. Add veggie stock with potato and carrots and cooked barley. Stir and simmer for 10 minutes. Taste, add salt if needed, and serve with soup crackers and a dollop of sour cream.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup barley, 4 cups stock veggie, 2 tomato sauce 8s oz. cans, 3 tablespoons tomato paste, and more.

Yes, Tomato Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Barley Soup

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