Tomato Barley Soup

1. 1

   Add barley to lightly salted boiling water and cook over medium heat until soft, about 30 minutes. Set aside.

2. 2

   Cook potatoes and carrots in veggie stock until juts tender. Set aside.

3. 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.

* Per serving · 4 servings · Values may vary.