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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth. Ingredients:
1 cup chopped onions |
1 cup chopped celery |
1 cup chopped carrots |
2 teaspoons minced garlic |
2 tablespoons vegetable oil |
2 1/2 cups water |
2 tomatoes, diced |
1 (14.5 ounce) can peeled and diced tomatoes with juice |
1 (10.75 ounce) can chicken broth |
1/4 cup uncooked barley |
1/8 teaspoon ground black pepper |
Directions:
1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
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