Monday, October 7, 2013

Tomato, Spinach, and Barley Soup

{Meatless Monday}

We have had an abundance of tomatoes lately because my aunt lives nearby and has a huge garden and has let me come pick HUGE quantities of tomatoes (plus squash, peppers, and basil!!).  I used up most of them canning salsa and stewed tomatoes, but then one of my stewed tomatoes did not seal.  So I went searching the internet for some recipes that used stewed tomatoes and I found a winner!  

This soup recipe comes from this post at Tasty Treats.  You'll notice quite a few changes, the first being that I don't use any sausage.  ; )   But she has beautiful pictures.

Here's what you’ll need...
  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 8 cups vegetable broth
  • One 15 oz. can of diced tomatoes (I used one full quart)
  • 1-2 tbsp. oregano
  • 1/2 tsp seasoning salt
  • 1/4 tsp marjoram (optional)
  • 1/2 tsp celery seed
  • 2 cups uncooked pearl barley
  • 1 lb. fresh spinach

In a large pot, brown your onions and garlic until softened, 3-5 minutes.

Add the vegetable broth, can of diced tomatoes (including juices), and all seasonings. Bring to a boil.
Add the pearl barley and return to a boil.  Turn down heat and let simmer until soft (30-35 minutes or so).
Add the fresh spinach and cook just a minute or two before serving.

Top with a sprinkling of Parmesan Cheese for extra flavor.

 This soup is very simple...and so filling with the barley.  We loved it.  And I happily ate the leftovers for a day or two because this makes a lot of soup!!  Enjoy!