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tomato barley soup with baby greens


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Description

Tomato Barley Soup with baby greens. Healthy comfort food at its best!


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon minced garlic
  • 1 (24 ounce) can whole tomatoes with basil, with juices
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 1 cup pearled barley
  • 3 cups mixed baby greens (such as spinach, kale, and chard–or just use one)

Instructions

  1. In a large stock pot, heat the oil over medium heat.  Add the onion, carrot, and celery and cook until soft, about 5-8 minutes.  Add the garlic and cook another minute.  Add the tomatoes, tomato paste, Italian seasonings, salt, pepper, and chicken broth.  Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
  2. Use an immersion blender and blend until the mixture is smooth.  (Or transfer to a blender, in batches if necessary, and blend, and then return the soup to the pot) Add the barley and bring the soup to a boil again.  Reduce the heat and simmer until the barley is tender, about another 30 minutes.  Stir in the greens and cook a minute or so until they are wilted.      Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 153
  • Sugar: 5.1g
  • Sodium: 511mg
  • Fat: 4.5g
  • Carbohydrates: 21.8g
  • Protein: 9.1g