Warm up your soul and nourish your body with a bowl of Tomato and Barley Soup—a hearty, wholesome blend packed with antioxidants, fiber, and vitamins. Perfect for boosting immunity and keeping you energized, this soup is comfort food that loves you back!
Image source: AI-generated
Serves: 4-6 | Prep: 15 mins | Cook: 1 hour
Ingredients
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 tsp garlic, minced
- 2 tbsp olive oil
- ⅓ cup pearl barley, rinsed
- 1 (14 oz) can stewed tomatoes, lightly puréed
- 2 cups chicken broth (or vegetable broth for vegan)
- 2 cups water
- 1 bay leaf
- ⅛ tsp black pepper
- Salt to taste
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 8-10 minutes until softened but not browned.
- Prep Barley:
- While vegetables cook, soak barley in a bowl of water (to remove excess starch). Drain before adding.
- Simmer Soup:
- Add tomatoes, broth, water, bay leaf, and pepper to the pot. Bring to a boil.
- Stir in drained barley. Reduce heat to low boil and cook uncovered for 45 minutes, or until barley is tender. Stir occasionally.
- Adjust Consistency:
- If soup thickens too much, add ½ cup more broth or water. Season with salt to taste.
- Remove bay leaf before serving.
Tips & Variations
- Make it vegan: Use vegetable broth.
- Boost flavor: Add 1 tsp Italian seasoning or a Parmesan rind while simmering.
- Texture tip: For creamier tomatoes, pulse in a food processor until chunky-smooth.
- Storage: Keeps refrigerated for 3 days or freeze for up to 1 month.
This comforting, fiber-rich soup is perfect for chilly days! 🍲✨
