Barley Soup with Tomato

A soup that will fill you up and warm you.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 88 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 400 g Tomato, pieces - can

  • 250 g Barley, husked

  • 1.5 l Soup base, beef, cube

  • 2 piece Potatoes, white

  • 1 piece Carrot, fresh

  • 1 piece Small pumpkins

  • 0.5 piece Onion, raw

  • 4 spoon Oil, olive

  • 1 spoon Salt, table

  • 1 dl Alcohol, Wine, White

Steps

  1. Peel and chop the onion. Clean, wash, and cut the remaining vegetables into pieces of any size. Rinse the pearl barley in a sieve under running water.

  2. Place a pot on the stove and heat the oil. Quickly sauté all the vegetables in the oil for about 2 to 3 minutes while stirring. Pour the wine over the sautéed vegetables and wait for the wine to evaporate.

  3. Add the broth to the pot along with the pearl barley and salt. Wait for the soup to come to a boil. Let it simmer at a moderate temperature for about 1 hour.

  4. After one hour of cooking, add the tomato paste and let it cook for another 20 minutes.

  5. Taste the soup and season with additional salt if needed. Serve the soup in bowls and drizzle with a few drops of olive oil. Serve the prepared soup with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 126.19 kcal
  • Fat: 3.26 g
    • Saturated Fat: 0.36 g
  • Carbohydrates: 20.62 g
    • Sugars: 0.72 g
  • Protein: 3.11 g
  • Fiber: 4.05 g

Advice

If desired, you can garnish the soup with fresh basil leaves (or rosemary). Instead of pearl barley, you can use hulled barley, but it needs to be soaked for at least a few hours (preferably overnight), and the cooking time should be extended to 2 hours. For this recipe, you would need to partially cook the barley separately in advance.