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Tomato Barley Soup Recipe

I frequently serve this attractive soup as the mouthwatering meal after a day of skiing and sledding. Everyone who samples it comments on the robust tomato taste.

This recipe is:

Diabetic Friendly

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Tomato Barley Soup Recipe

Prep: 15 min. Cook: 3 hour 10 min.

Yield: 28 Servings

15 190 205

Ingredients

4-1/2 to 5 pounds broiler/fryer chicken pieces, skin removed
4 quarts water
6 large carrots, sliced
5 medium onions, chopped
2 cups sliced celery
1 tablespoon minced fresh parsley
2 teaspoons dried rosemary, crushed
2 teaspoon salt, optional
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried savory
1/2 teaspoon pepper
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 bottle (32 ounces) tomato juice
1 can (28 ounces) crushed tomatoes

Directions

In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours.
Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan.
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender. Yield: 28 servings (7 quarts).

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium tomato juice and without added salt) equals 1 lean meat, 1 vegetable, 1/2 starch; also, 105 calories, 110 mg sodium, 21 mg cholesterol, 14 gm carbohydrate, 9 gm protein, 2 gm fat.

Originally published as Tomato Barley Soup in Country Chicken Cookbook , p23