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Tomato-Barley Soup

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  • 5 min prep time
  • 30 min total time
  • 5 ingredients
  • 4 servings
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Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.

Ingredients

1
cup thinly sliced celery
1/2
cup uncooked quick-cooking barley
2
cups water
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(11.5-oz.) can (1 1/2 cups) tomato juice

Steps

  • 1 In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
  • 2 Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.
  • 1 In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
  • 2 Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.

Expert Tips

Use 3/4 cup of uncooked instant rice in place of the quick-cooking barley. Follow the recipe as directed, simmering the rice 6 to 8 minutes or until tender.

Serve this tomato soup with toasted focaccia: Sprinkle the focaccia with shredded fresh Parmesan cheese. Broil it 4 to 6 inches from the heat until the cheese is melted and lightly browned, about 1 to 2 minutes. For a beverage, offer sparkling water or milk.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
130
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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