Tomato-Barley Soup

Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.

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  • prep time 5 min
  • total time 30 min
  • ingredients 5
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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