Daily Specials - Tomato & Kale Soup with Barley

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* Exported from MasterCook *

 

Tomato & Kale Soup with Barley

 

Recipe By :Mooswood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pearled barley

1 bay leaf

5 cups water

7 sun-dried tomatoes -- not oil packed

1/2 cup hot water

1 tablespoon canola oil

1 cup chopped onions

2 garlic cloves -- minced or pressed

1 28 oz can tomatoes -- undrained, chopped

2 teaspoons minced fresh dill weed (1 teaspoon dried)

pinch cayenne

1 teaspoon salt

2 cups loosely packed rinsed, stemmed, and

chopped kale

ground black pepper to taste

fresh dill sprigs

crumbled feta cheese (optional)

 

Combine the barley, bay leaf, and water in a nonreactive soup pot. Cover and

bring to a boil; then lower the heat and simmer for about 25 minutes, until the

barley is tender. Meanwhile, place the sun-dried tomatoes in a small heatproof

bowl, cover with the hot water, and let stand until softened, about 20 minutes.

While the sun-dried tomatoes soak, warm the oil in a small skillet. Add the

onions and garlic and saute for about 10 minutes, until the onions are

translucent. Remove from the heat.

When the barley is cooked, remove the bay leaf and stir in the sauteed onions

and garlic, canned tomatoes, dill, cayenne, and salt. Drain the sun-dried

tomatoes, reserving the soaking liquid. Dice and add them with their soaking

liquid to the soup pot. Cover and bring to a boil. Add the kale, reduce the

heat, and simmer for 2 to 3 minutes. Season to taste with pepper.

Garnish each bowl with a fresh dill sprig and top with the crumbled feta cheese,

if you wish.

 

 

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Per serving: 183 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g

Protein; 34g Carbohydrate; 0mg Cholesterol; 636mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0