Tomato barley soup

Yield: 1 Servings

Measure Ingredient
6 cups Water
1 cup Uncooked barley
2 tablespoons Vegetable oil
1 cup Chopped onion
4 larges Cloves garlic; minced.
¾ cup Coarsely chopped carrot
1 teaspoon Basil
½ teaspoon Tarragon
2 cups Chopped; fresh broccoli
1 can (28 oz) whole tomatoes in tomato juice, chopped
2 cups Tomato juice
½ teaspoon Salt (optional)
Black pepper to taste

>From "Horn Of The Moon" Cookbook by Ginny Callan.

In a 4 quart soup pot, bring water to a boil. Add barley, lower heat to simmer, cover and cook barley until tender, about an hour.

In large skillet, add oil, bring to high heat, then add onions, carrots, garlic, basil, and tarragon. Saute. When onions begin to brown, add broccoli and cook until just tender. Add sauteed vegetables to soup pot, along with chopped tomatoes and tomato juice. Cover and simmer for 30 minutes more, stirring occaisionally. Add salt and pepper, stir well, and serve. Makes 8 servings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Elaine36@...

on Oct 24, 1997

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