Winter season is definately here in Minnesota. We are now in the single digits and it is cold! Just the thought of a big bowl of soup gives me a warm and cozy feeling. I have so many favorite soup recipes. Tortellini, Black Bean, Chile, Beef Stew and Tomato Barley to mention just a few. I usually will look in the pantry and my freezer to see what I have to toss together to make a batch of soup. I typically only use a recipe as a guide and then tweak based on the ingredients I have on hand. I know I have a large bag of frozen cherry tomatoes from my garden, so I would like to share with you a Tomato Barley Soup to enjoy.
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 large can of tomato sauce
2 cups of coursely chopped tomatoes
water and chicken broth to equal 6 cups
1/4 cup uncooked barley
season with salt, pepper, garlic salt and any other fresh or dried herbs like, chives, parsley, basil and cilantro to taste
First, In a large saucepan over medium heat, combine the onions, celery, carrots in a quality oil and saute for 5 to10 minutes, or until all vegetables are almost tender.
Then add the water and broth with tomatoes, barley and seasonings and simmer for 35 to 45 minutes until barley is tender.