Tomato Basil And Barley Soup Recipes

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

TOMATO BASIL SOUP

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

TOMATO, BASIL AND BARLEY SOUP

Steps:

• Heat the Canary Island Garlic and Herb Olive oil in your soup pot. Add onion and saute till transparent, then add garlic and saute till garlic starts to brown. Add tomatoes and stock (or water) and bring to a boil. Add barley, stir, lower heat to medium and cook 30 minutes, partially covered, till barley is done. Add Fresh spinach at the end and let wilt. When serving top with some of the fresh basil leaves and the Splash

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

TOMATO BARLEY SOUP

Steps:

• Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
• Add spices and stir 'til fragrant.
• Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
• Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
• This soup is GREAT with a grilled cheese sandwich.