Tomato-Barley Soup

This ever-popular soup is quick, easy to prepare, and delicious, and it remains a favorite at Claire’s even after thirty-five years.

Ingredients

  • 2 quarts water
  • 2 28-ounce cans whole tomatoes, crushed with your hands
  • ¼ cup chopped parsley
  • 2 large onions, chopped
  • 5 cloves garlic, chopped
  • ¼ cup olive oil
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon dried basil
  • ½ pound barley
  • Salt, to taste
  • 1 teaspoon black pepper

Method

  1. Bring the water to a boil in a large covered pot. Add the remaining ingredients and cook, uncovered, over medium heat, stirring frequently, for 1¼ hours or until the barley is soft and the soup is thick. Taste for seasoning.

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