VEGAN: Sicilian Barley Soup

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* Exported from MasterCook *

 

Sicilian Barley Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 40

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 cups water

1 1/2 pounds ripe tomatoes -- peeled

seeded and coarsely chopped

1 cup pearl barley

Salt and freshly ground black pepper -- to taste

Chopped fresh mint or basil -- (optional)

or flat-leaf parsley

 

MAKES 4 TO 6 SERVINGS

 

This wholesome, nourishing soup is frequently fed to children and

convalescing adults In Sicily. This recipe makes a hearty main course to

serve four, accompanied with the Radicchio and Butter Lettuce Salad with

Toasted Walnuts (see separate recipe).

 

In a medium stockpot, bring the broth and water to a boil over high

heat. Add the tomatoes, barley, salt, and pepper; stir well to

combine. When the mixture returns to a boil, reduce the heat to low. Stir

thoroughly again, cover, and cook until the barley is plumped and tender,

adjusting the heat to maintain a gentle simmer and stirring occasionally,

45 to 50 minutes.

 

Serve hot, garnished with the chopped herbs, if desired.

 

Advance Preparation: The soup can be stored, covered, in the refrigerator

for up to three days. Reheat over low heat. You will need to add more

broth or water because the barley will absorb the liquid.

 

Per Serving: Calories 284 , Protein 23 g, Total Fat 1 g, Saturated Fat 0 g,

Cholesterol 0 mg, Carbohydrate 49 g, Dietary Fiber 14 g, Sodium 795 mg

 

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