Italian Barley Soup

By azimmer1

A hearty barley soup.

Ingredients

• 1 1/2 quarts basic brown soup stock (See Basic Brown Stock)
• 2 cups water
• 3/4 cup barley
• 1 cup celery, chopped
• 1 cup carrot, grated
• 1 cup yellow onion, peeled and chopped
• 4 garlic cloves, crushed
• 1/2 cup red wine
• 1 piece lemon peel, about 1 inch by 1/2 inch
• fresh ground black pepper
• salt
• 1/2 tablespoon basil
• 1/4 tablespoon oregano
• 1/2 cup fresh parsley, chopped
• 2 bay leaves
• 1/2 teaspoon fresh rosemary leaf
• 2 tomatoes, chopped
• 4 tablespoons tomato paste
• parmesan cheese or romano cheese, grate

Preparation

Step 1

Bring soup stock and water to a boil in a large stockpot.

Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.

Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.

Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.

Leave the lid on during cooking and occasionally check to see if you need to add water.

Ladle into soup bowls and sprinkle with grated cheese before serving