Tomato Barley Soup
Serving Size / Yield
4-6 servings
Ingredients
- 4 C. broth + 4 C. water
- 8 oz. pearl barley, picked over and rinsed
- 2 med. tomatoes, peeled, seeded and chopped
- 1 celery rib, finely chopped
- 1 med. onion, finely chopped
- salt
- pepper
- 1 C. diced romano
Directions
In a large pot, combine, broth, barley and vegetables and bring to a simmer. Cook until the barley is tender, about 1 hour. Add water if soup is too thick. Season with salt and pepper to taste. Spoon the soup into bowl. Top with cheese.
