This smoky soup is a riff on a minestrone, with pearled barley taking the place of the pasta. I used my own homemade vegetable stock, but the rich flavors come from just a touch of bacon and a burst of fresh garlic on the finish. Even if you skip the bacon, you’ll have a beautiful bowl of soup packed with high fiber, lean protein and vegetables.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
This looks like a perfect dinner for me for Sunday! I fell in love with barley last winter, and this looks like a perfect combo for it in a soup. Thanks!!
I made this soup last night and am undecided about whether I’ll make it again. It was straightforward to prepare, but I had some quibbles with the recipe. First, I undercooked the barley just a bit, so next time would give it longer to cook than the 20 minutes suggested for the initial phase. Second, although I liked the sweet/smoky taste of the bacon infused in the soup, I didn’t like the texture of the little cooked bits that were left in it. I’d either leave out the bacon all together or remove the bits before adding the stock. Finally, I’d opt next time for chopped tomato vs. whole, because my 2-year-old and I both found the larger globs difficult to eat.
Thanks for your comment, Jean. You made me realize I forgot a step in the instructions. I used the back of a wooden spoon to break up the tomatoes. You can also use your hands to squeeze them one by one. Sorry about that! Your idea for diced tomatoes is also a good one. Updating the instructions now…thanks for pointing this out.
Great taste but I would really double the cooking time for the barley, I let it simmer for an extra 20 minutes
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