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sweet and sour barley soup

circlemoon8 avatar
Recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

Barley is such a good addition to soups!

method Stove Top

Ingredients For sweet and sour barley soup

  • 2/3 c
    barley
  • 1 lg
    eggplant, peeled, cubed
  • 1 Tbsp
    sea salt
  • 1 tsp
    olive oil
  • 1
    onion, thinly sliced
  • 1 clove
    garlic, minced
  • 15 oz
    canned crushed tomatoes, with juice
  • 4 Tbsp
    basil, finely chopped
  • 1/4 c
    lemon juice
  • 3 Tbsp
    honey
  • 15 oz
    canned cannelini beans, rinsed, drained
  • 1/4 tsp
    black pepper

How To Make sweet and sour barley soup

  • 1
    In a large saucepan of boiling salted water, cook barley until al dente, 30-35 minutes. Drain and rinse under cold water; set aside.
  • 2
    Meanwhile, place eggplant in a large colander and sprinkle with salt. Let sit 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.
  • 3
    In a large skillet, heat oil over medium heat. Add onion and garlic and sauté until beginning to color, 6-8 minutes. Stir in prepared eggplant, tomatoes, half the chopped basil, lemon juice and honey. Cover, reduce heat to low and simmer until eggplant is tender, 10-15 minutes. Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining basil.
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