Tomato Barley Soup

This soup is so perfect for a cold winters day…it is a pampered chef recipe from long ago…..it is hearty and tasty—perfect with a small salad or sandwich. My kids think barley is a noodle…I haven’t told them otherwise so shhhhhhhhh :)

Roasted Tomato and Barley Soup
2 lb plum tomatoes, cut in half and seeded (about 8-10)
1 Tbls olive oil
2 Tbls snipped fresh basil leaves
3 (14 1/2 oz) cans 99% fat-free beef broth
1 1/2 cups tomato juice
2/3 cup quick-cooking barley, uncooked
2 garlic cloves, pressed
1 tsp italian seasoning mix
1/2 tsp salt
1. Preheat oven to 450F. Cut tomatoes in half lengthwise;toss tomatoes with a bit of oil. Place tomatoes cut side up on broiler pan. Bake about 35 minutes.

2. Remove skins from tomatoes; put tomatoes in a bowl and cut with kitchen shears…or use a cuisnart.
4. In large pot, combine tomatoes, broth, tomato juice, barley, garlic pressed with Garlic Press, seasoning mix and salt. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat; stir snipped basil into soup just before serving.

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-Tracie
About Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge.