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Ingredients
- 5 to 6 celery ribs with leafy tops
- 2 cans (16 ounce. each) whole tomatoes, crushed
- 8 c. water
- 1 c. minced onion
- 1 teaspoon salt
- 1 1/4 teaspoon dry, crushed basil leaves
- 3/4 teaspoon dry, crushed thyme leaves
- 1 c. barley (uncooked)
- 1 c. sliced carrots
Directions
- Cut off leafy tops of celery ribs; tie with a string into a bundle. Thinly slice remaining ribs to make about 2 c. sliced celery; set aside.
- In a large saucepan place tomatoes, water, onion, salt, basil and thyme. Bring to a boil. Add in celery leaf bundle; simmer, covered, for 30 min. Add in barley, simmer, covered, for 20 min. Add in carrots and reserved sliced celery. Simmer till vegetables are tender, about 15 to 20 min (add in more water if needed). Remove celery leaf bundle just before serving. Makes about 12 c.. This soup freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1278g | |
| Recipe makes 2 servings | |
| Calories 421 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1330mg | 55% |
| Potassium 826mg | 24% |
| Total Carbs 93.06g | 25% |
| Dietary Fiber 20.1g | 67% |
| Sugars 8.35g | 6% |
| Protein 11.95g | 19% |
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