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Italian Barley Soup Recipe

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This recipe for Italian Barley Soup is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ Quart Beef stock, unsalted
2 Cups Water
¾ Cups Barley
1 Cups Celery, chopped
1 Cup Carrot, grated
1 Cup Yellow onion, peeled and chopped
4 Garlic cloves, crushed
½ Cup Red wine
1 Piece Lemon peel, about 1 inch by ½ inch
4 Tablespoons Tomato paste
2 Tomatoes, chopped
2 Bay leaves
½ Cup Fresh parsley, chopped
½ Tablespoon Basil
½ Tablespoon Whole Rosemary
¼ Tablespoon Oregano
Fresh-grated Parmesan or Romano cheese
Salt and Pepper to taste
Directions:
Directions:
In a large pot, bring the stock and water to a boil. Add the barley and turn down heat to a light simmer. Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper, and salt and simmer for two hours. Stir often, or the barley will stick to the bottom of the pot.

At the end of the two hours, add the herbs, tomatoes, and tomato paste. Continue cooking the stoup for one more hour, the total cooking time being three hours. Leave the lid on during the whole operation, and remember to stir often and check to see if you need to add water. Stir in a handful of grated cheese before serving.
Personal Notes:
Personal Notes:
Originally taken from Jeff Smith's cookbook, The Frugal Gourmet.

 

 

 

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