Tomato-Barley Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


  • 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


  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.