Sweet And Sour Barley Soup Recipe

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Sweet and Sour Barley Soup

Cathy Gillespie


Barley is such a good addition to soups!

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Stove Top


2/3 c
1 large
eggplant, peeled, cubed
1 Tbsp
sea salt
1 tsp
olive oil
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
15 oz
canned cannelini beans, rinsed, drained
1/4 tsp
black pepper

Directions Step-By-Step

In a large saucepan of boiling salted water, cook barley until al dente, 30-35 minutes. Drain and rinse under cold water; set aside.
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.
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.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy