Tomato Spinach Barley Recipes

TOMATO AND BARLEY SOUP

Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

TOMATO BARLEY SOUP

Tomato Barley Soup image

Great simple comfort food. Good for you, too! For the vegan version, simply substitute a plant-based oil such as coconut or walnut for the butter when you saute the onions.

Provided by TheRedneckHippie

Categories Vegetable

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 12

Ingredients

2 (28 ounce) bottles tomato puree
6 cups water or 6 cups vegetable stock
2 large yellow onions
3 tablespoons butter (sub a plant-based oil for vegan soup)
1 cup barley (uncooked)
1 (14 ounce) can coconut milk
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground celery seed
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon white pepper

Steps:

Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.

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