Tomato & Barley Soup Recipe

Name: Tomato & Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking barley; 2 tablespoons olive oil; 1 medium onion, chopped; 1 carrot, diced; 1 stalk celery, diced; 4 garlic cloves, chopped; salt and pepper; 2 bay leaves; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 4 cups chicken broth; 1 (14 1/2 ounce) can crushed tomatoes; ¼ cup chopped parsley, for garnish

Servings: persons

1 cup quick-cooking barley
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, diced
1 stalk celery, diced
4 garlic cloves, chopped
salt and pepper
2 bay leaves
2 teaspoons sweet paprika
1 teaspoon ground cumin
4 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
¼ cup chopped parsley, for garnish

1
Place barley in a medium bowl and cover with cold water.
2
Let soak for 10 minutes; drain.
3
In a large soup pot, heat oil over medium.
4
Add onion, carrot, garlic and celery.
5
Season with salt and pepper and cook for 5 minutes.
6
Add bay leaves, paprika, cumin, barley, broth and 1 cup water.
7
Bring to a boil, reduce to a simmer, and cook for 30 minutes or until barley is tender.
8
Add tomatoes and cook for 20 minutes or until flavors have blended.
9
Discard bay leaves.
10
Sprinkle with parsley before serving.

655

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 13 ingredients. The key ingredients include: 1 cup quick-cooking barley, 2 tablespoons olive oil, 1 medium onion, chopped, 1 carrot, diced, 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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