Ingredients

The following ingredients have 7 Servings
  • 1 - 1 1/2 cups pearl barley
  • 1 tablespoon olive oil
  • 1 yellow onion - chopped
  • 3 garlic cloves - thinly sliced
  • 2 celery stalks - chopped
  • 2 carrots - chopped
  • 2 bacon slices - chopped
  • 4 tomatoes - blanched, peeled and chopped
  • 4 cups vegetable stock
  • 2 cups chicken stock
  • 1 teaspoon sugar
  • 1/4 cup fresh italian parsley - chopped
  • 1/4 cup tomato paste

Instruction

  • (1) Cook pearl barley according to directions on package. Set aside.
  • (2) Heat the olive oil in a large soup pot. Add the bacon and cook until crisp. Set aside.
  • (3) Add the onion, garlic, carrot and celery to the remaining oil in the pot and sweat until just tender.
  • (4) Add the tomato and cook, stirring, for five minutes or until the tomato is soft.
  • (5) Stir in the pearl barley, stock(s), sugar, parsley, reserved bacon and tomato paste. Bring to a boil. Reduce the heat and simmer, covered, for about 1 1/2 hours. Season to taste.
  • * Can be made and frozen for up to 2 months. ** You can use a combination of vegetable stock, chicken stock, or whichever stock you prefer. *** You may need less tomato paste. Add and taste as you go.