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Tomato Barley Soup

 Tomato Barley Soup
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.
28 ServingsPrep: 15 min. Cook: 3 hour 10 min.

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

2 of 2

Tomato Barley Soup (continued)

Directions (continued)

  • servings (7 quarts).
Nutritional Facts: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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.