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I love making things that I know my kids will eat. Barley soup is so rich and filling, and my kids always eat it with joy. Even my 18-month-old baby. This soup is just a winner. So simple and so delicious.
2 to 3 tablespoons grapeseed oil
1 large onion, diced
2 carrots, diced
1 tomato, diced
1 and 1/2 cups Glicks Pearl Barley
3 tablespoons Tuscanini Tomato Paste
2 to 3 tablespoons nutritional yeast (optional, but it goes so well with the tomato flavor)
1 and 1/2 teaspoons Gefen Pink Himalayan Salt
pepper
1 tablespoon onion powder
2 teaspoons paprika
1/2 teaspoon turmeric
Heat up oil in a deep soup pot. Add the onion and carrots and sauté for three to five minutes.
Add the diced tomato, mix for a minute and add all the rest of the spices. Mix for 30 seconds and add the barley.
Add lots of water and cook for an hour. Now add the tomato paste and mix until completely melted. Adjust salt and pepper and cook until barley is soft and the texture is nice and rich. (Feel free to add water as needed. Barley drinks water fast!)
This recipe originally appeared on Bat-El’s Kitchen.
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I made this soup for my family for Tu Bishvat! So yummy!
Hi, can I replace the barley with brown rice?