[Recipe] Tomato Barley Soup

tomato barley cover

Who doesn’t love a nice hot bowl of soup on a cold winter’s day? I know I certainly do. There’s just nothing like staying tucked in on a snow day with a pot of soup simmering on the stove. Such a comforting thought.

This tomato and barley soup recipe was passed along to me by my good friend Geneviève. It is a wonderful recipe, and so flexible. You can change up the seasonings and broth, and you can add meat to the soup too if you’d like. Sometimes I fry up a bit of ground beef to add to this soup.

Thank you Geneviève, for a great recipe. Thank you too, for being a good friend. I hope our friendship continues to grow in the years ahead of us.

tomato barley 7

[Recipe] Tomato Barley Soup

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tsp minced garlic
1 Tbsp oil (any oil works)
1 can diced tomatoes (Italian seasoned work well)
1 carton broth (approximately 4 cups – I use low sodium)
1/4 cup uncooked barley
1/2 tsp salt
1/8 tsp black pepper

Note: If using a can of plain diced tomatoes, add some herbs and spices to the soup, a couple of teaspoons of your favourites.

tomato barley 0

In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil. Saute for 5 to 10 minutes, or until all vegetables are almost tender.

tomato barley 1

tomato barley 2

Add canned tomatoes, broth, barley, and ground black pepper.

tomato barley 3

tomato barley 4

Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

tomato barley 5

tomato barley 7

Leave a Reply

Your email address will not be published. Required fields are marked *