TOMATO BARLEY SOUP

Tomato Barley Soup image

I frequently serve this attractive soup as the mouthwatering meal after a day of skiing and sledding. Everyone who samples it comments on the robust tomato taste.

Provided by Taste of Home

Categories Lunch

Time 3h25m

Yield 28 servings (7 quarts).

Number Of Ingredients 15

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Ingredients

4-1/2 to 5 pounds broiler/fryer chicken pieces, skin removed
4 quarts water
6 large carrots, sliced
5 medium onions, chopped
2 cups sliced celery
1 tablespoon minced fresh parsley
2 teaspoons dried rosemary, crushed
2 teaspoon salt, optional
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried savory
1/2 teaspoon pepper
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 bottle (32 ounces) tomato juice
1 can (28 ounces) crushed tomatoes

Steps:

In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 110mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

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