| This recipe is liked by 0 person(s). |
Tomato Barley Soup with Baby Greens
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Tomato Barley Soup with Baby Greens | |
| 1 tablespoon | olive oil |
| 1/2 | yellow onion, chopped |
| 1 | carrot, chopped |
| 1 | celery stalk, chopped |
| 1 tablespoon | minced garlic |
| 1 (24 ounce) can | whole tomatoes with basil, with juices |
| 2 tablespoons | tomato paste |
| 1 tablespoon | Italian seasoning blend |
| 1 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 8 cups | low-sodium chicken broth |
| 1 cup | pearled barley |
| 3 cups | mixed baby greens, (such as spinach, kale, and chard–or just use one) |
In a large stock pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until soft, about 5-8 minutes. Add the garlic and cook another minute. Add the tomatoes, tomato paste, Italian seasonings, salt, pepper, and chicken broth. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes. Use an immersion blender and blend until the mixture is smooth. (Or transfer to a blender, in batches if necessary, and blend, and then return the soup to the p0t) Add the barley and bring the soup to a boil again. Reduce the heat and simmer until the barley is tender, about another 30 minutes. Stir in the greens and cook a minute or so until they are wilted. Enjoy!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe