Tomato-Barley Soup

Name: Tomato-Barley Soup
Yield: Serves 6
Ingredients: ¼ teaspoon dried dill weed; ¼ cup olive oil; ¼ teaspoon dried basil; 1 teaspoon black pepper; Salt, to taste; ½ pound barley; 2 28-ounce cans whole tomatoes, crushed with your hands; 2 quarts water; 5 cloves garlic, chopped; 2 large onions, chopped; ¼ cup chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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

Vegan
Soup

Method

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.