Bowl of Barley Tomato Soup

Barley Tomato Soup


North Africa - Berber   -   T'chicha
Makes:
Effort:
Sched:
DoAhead:  		 6-1/2 cups
**
2-1/4 hr
Yes		 A simple but substantial and satisfying soup which can be vegetarian - or not - see Variations.




1
7
2
1
2
1/2
2-1/2
5
3/4
#
oz
cl
c
t
T
T
c
t
Tomatoes
Onion
Garlic
Barley (1)
Paprika (2)
Salt
Olive Oil, ExtV
Broth (3)
Thyme, dried
Prep:   -   (20 min)
  1. Scald TOMATOES 1 minute in boiling water. Peel and chop small..
  2. Cut ONION into about 1/4 inch dice.
  3. Crush GARLIC and chop fine.
Run:   -   (1-3/4 hr)
  1. In a saucepan (3 quart) heat Olive Oil over fairly low heat. Stir in Onions and let the sweat, stirring now and then, until soft and translucent.
  2. Stir in Barley, Tomatoes, Paprika, Salt, and Broth. Bring to a boil, then turn to a simmer, covered, until Barley is tender (time may vary a lot depending on Barley). Stir in some Water if needed to maintain soup consistency.
  3. Stir in Dried Thyme. Check Salt and adjust if needed.
  4. Serve hot.   Optional: drizzle Olive Oil on top; garnish with chopped Parsley or fresh Thyme Sprigs.
NOTES:

  1. Barley:

      I use a lightly pearled Barley which still has a little color rather than heavily pearled white barley. It has more flavor and isn't as much a problem sticking to the pan, but takes significantly longer to cook.

  2. Paprika, Sweet:

      If possible, use Hungarian or Spanish Paprika, they have much better flavor and color than supermarket Paprika.

  3. Broth:

      For vegetarian, use a vegetarian broth, like our Vegetarian Stock / Broth. If not to be vegetarian you can use Chicken Broth.

  4. Variations:

      Other vegetables of you choice can be added, and if not to be vegetarian you can use Chicken Broth add Diced Meat. Authentically, you can use only Chicken, Beef, or Lamb, but we infidels can use Pork too.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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