Now that I’ve been bringing my lunches from home, I’ve been looking for new soup recipes. For a while I was bringing vegetable soup. Then I switched to zucchini soup, pumpkin bisque and then to lentil tomato soup. Now I’m making tomato barley soup.
This soup was inspired by a recipe I saw on NewLeafWellness.biz, but it wasn’t easy enough for me to make, so I further simplified it. This soup literally takes 3 minutes to put together and needs to cook long enough for the barley to be soft. Easy shmeasy.
I think the secret to making this recipe good is to use a marinara sauce that tastes really good. I used this sauce and I liked that it has chunks of tomatoes in it.
You can really use any vegetables you like, but I used something like this:
Here’s the recipe and I hope you enjoy it too. It freezes well, is easy to make and is delicious!
Tomato Barley Soup
Materials
- 2 24 oz . jars of marinara sauce
- 8 cups water
- 8 tsp chicken or vegetable soup mix
- 2 16 oz . frozen mixed vegetables
- 1/2 cup barley
- 1 onion chopped
Instructions
- Put all ingredients in a pot and bring to boil
- Allow to simmer on medium/low flame for 1+ hours until barley is cooked through
Now that I’ve been tracking my food using the MyFitnessPal app I’ve entered in this recipe and based on the ingredients it calculated the nutrition facts:
Amazing what technology can do nowadays!
Do you also love eating soup (even in the summer)?
Until next time,
Shaindy
