Tomato Barley Soup

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Step: 1

In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.

Step: 2

Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.

Step: 3

Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Per Serving: 129 calories; protein 4.6g; carbohydrates 15.3g; fat 5.5g; sodium 455.5mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.