This ever-popular soup is quick, easy to prepare, and delicious, and it remains a favorite at Claire’s even after thirty-five years.
228-ounce cans whole tomatoes, crushed with your hands
¼cup chopped parsley
2 large onions, chopped
¼teaspoondried dill weed
Salt, to taste
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.