Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Tomato-Barley Soup

(0)

0 reviews

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

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation