Best 9 Tomato 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 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.

TURKEY BARLEY TOMATO SOUP

Steps:

• In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

Steps:

• In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
• Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
• Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
• Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
• Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
• Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

TOMATO BARLEY SOUP

Steps:

• In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.

BARLEY, LENTIL, AND SUN-DRIED TOMATO SOUP

Steps:

• 1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
• 2. Add salt and pepper and cook for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles
• 3. Serve with a good crusty bread, we use sour dough with garlic butter

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.

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