Friday, January 18, 2013

Tomato Barley Soup

This is a thick, rich soup full of tomato flavor. I wanted to make tomato-barley soup, but most of the recipes I found online contained chopped tomatoes which I just don't like the texture of. So I created this soup with things I had in my cupboard. If you want a less tomato-y taste, leave out a can of tomato paste and add extra soy milk at the end. You can also make it thinner with the soy milk. The seasonings are all to taste.

Tomato Barley Soup
3 cans vegetable broth
1 box Pomi strained tomatoes
2 cans regular V8 juice
2 cans of tomato paste
16 ounces of water
onion powder
hot sauce
celery salt
1/3 lb. barley
vegan margarine
soy milk

Mix everything together in a large pot up until the barley. Cook at a simmer for about 20 minutes. Add the barley and cook until tender. Add a dollop of margarine for richness and stir in some soy milk to thin the soup and make it creamy. Enjoy with lovely crusty bread. 

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