Italian Barley Soup
Yield
8 servingsPrep
30 minCook
3 hrsReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | quarts |
stock
|
*
|
| 2 | cups |
water
|
|
| ¾ | cup |
pearl barley
|
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
onions
chopped |
|
| 4 | cloves |
garlic
crushed |
|
| ½ | cup |
red wine
|
*
|
| 1 | x |
lemon zest
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | tablespoon |
basil
|
|
| ¼ | tablespoon |
oregano
|
|
| ½ | cup |
parsley leaves
|
|
| 2 | each |
bay leaves
|
*
|
| ½ | tablespoon |
rosemary leaves
|
|
| 2 | each |
tomatoes
|
|
| 4 | tablespoons |
tomato paste
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | quarts |
stock
|
*
|
| 473 | ml |
water
|
|
| 177 | ml |
pearl barley
|
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
onions
chopped |
|
| 4 | cloves |
garlic
crushed |
|
| 118 | ml |
red wine
|
*
|
| 1 | x |
lemon zest
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.5 | ml |
basil
|
|
| 3.8 | ml |
oregano
|
|
| 118 | ml |
parsley leaves
|
|
| 2 | each |
bay leaves
|
*
|
| 7.5 | ml |
rosemary leaves
|
|
| 2 | each |
tomatoes
|
|
| 6E+1 | ml |
tomato paste
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Bring stock and water to boil.
Add barley and reduce heat.
Add vegetables, wine, peel, pepper and salt and simmer for 2 hrs. covered.
Stir often to prevent barley from sticking to the pot.
Add herbs, tomatoes, and paste.
Continue simmering for an hour, covered.
Add a handful of grated cheese before serving.
