Tomato Barley Soup With Thyme
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) can small white beans, drained
- 2 raw potatoes, diced
- 2 raw carrots, diced
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 12 teaspoon dried thyme
- 2 bay leaves
- 2 bouillon cubes
- 13 cup barley
- 14 teaspoon salt (optional)
- 2 -4 cups water
- 2 tablespoons butter
- Sautee garlic and onion in small amount of oil or butter until translucent.
- Add to a large soup pot, along with remaining ingredients, except water.
- Add 2 cups of the water, and add the rest if neccessary .
- Bring pot to a simmer and stir occasionally.
- Cook for about 1/2 hour on medium low heat until the barley, potatoes, and carrots are all cooked nicely.
- Add more water if neccessary as cooking.
- The barley will need water to cook, but the consistency can be quite stew like if you reduce the amount.
- Remove Bay leaves and serve.
tomatoes, white beans, potatoes, carrots, onion, garlic, thyme, bay leaves, bouillon cubes, barley, salt, butter
Taken from www.food.com/recipe/tomato-barley-soup-with-thyme-393500 (may not work)