Tomato Barley Soup
photo by TheRedneckHippie
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (1587.57 g) bottle tomato puree
- 1419.54 ml water or 1419.54 ml vegetable stock
- 2 large yellow onions
- 44.37 ml butter (sub a plant-based oil for vegan soup)
- 236.59 ml barley (uncooked)
- 396.89 g can coconut milk
- 14.78 ml curry powder
- 4.92 ml cumin
- 4.92 ml ground celery seed
- 4.92 ml salt
- 4.92 ml red pepper
- 4.92 ml white pepper
directions
- Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
- Add spices and stir 'til fragrant.
- Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
- Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
- This soup is GREAT with a grilled cheese sandwich.
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