This barley soup recipe from Sicily is a perfect vegan alternative to chicken soup when you’re feeling under the weather.
Yield: 4-6 servings
Time: 1 hour
Tools
- medium pot with lid
- wooden spoon
Ingredients
- 6 c vegetable stock
- 2 c water
- 1½ pounds of tomatoes, peeled, seeded, and chopped
- 1 c pearl barley
- salt
- pepper
- fresh herbs, minced (thyme is particularly good)
Directions
Combine stock and water in the pot, bring to boil over high heat, and stir in everything but the herbs.
Return to boil, reduce heat to low, stir well, and cover.
Simmer, stirring occasionally, until barley is tender – about 45 minutes.
Sprinkle herbs on top and serve.
Notes
Adapted from the recipe for "Sicilian Barley Soup" in Donna Klein’s The Mediterranean Vegan Kitchen (read my review).
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