Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.
Tomato-Barley Soup
- Prep Time 5 min
- Total 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
Instructions
-
Step1In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
-
Step2Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.
Nutrition
130
Calories
1g
Total Fat
4g
Protein
25g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 130
- Calories from Fat
- 10
- 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;Recipe Tips
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