Sweet and Sour Barley Soup

Sweet And Sour Barley Soup

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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
  • 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
  • 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.

Printable Recipe Card

About Sweet and Sour Barley Soup

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

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