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Nutrition Facts
Serving Size 1 (620g) Recipe makes 4 servings
Calories 401
Calories from Fat 64		(15%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 815mg		33%
Potassium 1681mg		48%
Total Carbohydrate 73.8g		24%
	Dietary Fiber 14.5g	58%
	Sugars 11.2g
Protein 14.8g		29%
detailed view... how is this calculated?

Tomato Barley Soup With Thyme

Recipe #393500 | 40 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Canning_Queen
Oct 7, 2009

I made this up quick when I had limited ingredients in the house, and unexpected company on their way for a meal. It's great comfort food and easy to make. I like to have nice crusty loaf of bread to serve along with and it makes a very hearty meal, especially with the beans (omit those if you're not a big fan). The barley makes it nice and thick. You can use homemade or store purchased soup stock if you prefer, just omit the bouillon and water.

SERVES 4 , 8 cups (change servings and units)

Ingredients

1 (28 ounce) can diced tomatoes
1 (16 ounce) can small white beans, drained
2 raw potatoes, diced
2 raw carrots, diced
1 medium onion, diced
1 teaspoon garlic, minced
1/2 teaspoon dried thyme
2 bay leaves
2 bouillon cubes
1/3 cup barley
1/4 teaspoon salt (optional)
2-4 cups water
2 tablespoons butter

Directions

1
Sautee garlic and onion in small amount of oil or butter until translucent.
2
Add to a large soup pot, along with remaining ingredients, except water.
3
Add 2 cups of the water, and add the rest if neccessary .
4
Bring pot to a simmer and stir occasionally. Cook for about 1/2 hour on medium low heat until the barley, potatoes, and carrots are all cooked nicely.
5
Add more water if neccessary as cooking. The barley will need water to cook, but the consistency can be quite stew like if you reduce the amount.
6
Remove Bay leaves and serve.