Tomato, Vegetable, Spinach, and Barley Soup
Created by Kchurchill5 on May 15, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 55-75m
- Recipe #9594
Ingredients
- 2 cans (15 ounce each) fire roasted stewed or diced tomatoes, lightly crushed
- 1 cup onion, diced
- 1 cup celery, diced
- 3/4 cup carrots, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup yellow or orange bell pepper, diced
- 2 to 2 1/2 cups baby spinach, chopped
- 2 teaspoons garlic, minced
- 1/2 cup pearl barley
- 4 to 5 cups vegetable broth
- 1/4 cup white wine
- 1 1/2 to 2 tablespoons fresh basil, chopped
- 2 bay leafs
- Pinch red pepper flakes
- 1 1/2 teaspoons all purpose (no salt) seasoning
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Garnish:
- Pecorino romano cheese (parmesan can be substituted)
- Olive oil
- Crusty bread
How to Make
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Step 1: Barley ... Add the barley to a bowl of cold water and let it soak a few minutes as you prepare the vegetables.
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Step 2: Base ... Add the olive oil to a large pot and bring to medium heat. Add the onion, carrot, celery, peppers, garlic, a pinch of red pepper flakes, salt and pepper; and, saute until slightly tender, stirring often. You want to saute the vegetables a good 5-8 minutes until tender.
How to Make
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Step 3: Then, add the stewed tomatoes, broth, wine, bay leaves, all purpose seasoning, and a another pinch of salt and pepper. Note: To break up the tomatoes; just add them to a bowl and use your hands to crush them. I find this the easiest way. You can also use a potato masher or scissors.
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Step 4: Barley ... Drain the barley, and set to the side. Bring the soup up to a medium high boil (medium high heat); and, add the barley. Continue to cook on high heat for a couple of minutes, stirring often; then reduce to medium low heat, and simmer for 30-45 minutes, until the barley is tender. During this time, check is any additional salt and pepper is necessary.
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Step 5: Serve and ENJOY! ... Right before serving, remove the bay leaves, add the basil and spinach and stir to combine. It is rich, thick, and delicious! Garnish with a drizzle of "good" olive oil, a slice of crusty bread, and grated pecorino romano cheese.