This is a deliciously thick and hearty soup. Ben said last night at the supper table that he thinks this is his favorite soup of all-time. I took that as high praise!
1 can (about 28 oz.) of diced tomatoes, undrained
2 large onions, diced
1 tsp. garlic powder
2 tabl. olive oil
4 C. of water
2 beef bouillon cubes
1/2 tabl. Season-All
1/2 C. uncooked pearl barley
Desired amount of cooked and shredded roast beef
Heat oven to 425. Drain tomatoes, reserving juice. Place the tomatoes and onions on a large, lipped cookie sheet or in a roasting pan. Sprinkle with the garlic powder and pour on the olive oil; toss. Roast for 25 minutes. Place the roasted veggies into a large saucepan. Stir in reserved tomato juice, water, seasonings, barley and beef and heat to boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender.
1 comment:
This sounds delicious. Can't wait to try it as we have been making a lot of soups lately! Thanks for sharing the recipe.
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