sweet and sour barley soup
Barley is such a good addition to soups!
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prep time
cook time
method
Stove Top
yield
Ingredients
- 2/3 cup barley
- 1 large eggplant, peeled, cubed
- 1 tablespoon sea salt
- 1 teaspoon olive oil
- 1 - onion, thinly sliced
- 1 clove garlic, minced
- 15 ounces canned crushed tomatoes, with juice
- 4 tablespoons basil, finely chopped
- 1/4 cup lemon juice
- 3 tablespoons honey
- 15 ounces canned cannelini beans, rinsed, drained
- 1/4 teaspoon black pepper
How To Make sweet and sour barley soup
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Step 1In a large saucepan of boiling salted water, cook barley until al dente, 30-35 minutes. Drain and rinse under cold water; set aside.
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Step 2Meanwhile, 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.
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Step 3In 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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