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8 cups vegetable stock
Chop the onion, carrots, celery, and garlic in the food processor.
Combine barley, stock, chopped veggies, wine, lemon juice and pepper, bring to a boil, lower heat and simmer for 2 hours, covered.
Add herbs, tomatoes, and paste. Continue simmering for an hour, covered.
Poster's Notes:
You can use any soup powder you like (or use homemade broth if
you're more ambitious than I am).
I used tomatoes from the freezer in the soup. I don't remember if this
hint was posted on the list, but when you have fresh tomatoes that are
getting soft, pop them into a freezer bag and freeze. When you defrost
them (you can use them before they fully defrost), the peel slips off easily.
The Israeli cans of tomato paste are smaller than those in the U.S., so if you live there you might want to use about 2/3 of a can, unless you prefer a more tomatoey soup.
The soup thickens on standing, so you might need to dilute any leftovers.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
3/4 cup barley
2 stalks celery
2 large carrots, or 3 smaller ones, peeled
1 large onion, peeled
4 cloves garlic, peeled
1/2 cup red wine
2 teaspoons lemon juice
1/4 teaspoon pepper
2 tablespoons fresh basil, sliced (or 1/2 tbsp. dried)
3/4 teaspoon oregano
1/2 cup fresh parsley, minced
2 bay leaves
1/2 teaspoon rosemary
2 tomatoes, chopped
1 (100 gram) can tomato paste
I got a little tired of the usual soups that I make, so came up with this one, loosely based on a recipe I got from the internet. It was
delicious! Quantities are approximate.