Italian Barley Soup

Makes 8 servings

Prep Time: 30 min
Cooking Time: 3 hrs

Ingredients:

• 1-1/2  quarts Basic Brown Soup Stock
• 2        cups water
• 3/4     cup barley
• 1        cup celery, chopped
• 1        cup grated carrot
• 1        cup yellow onion, peeled and chopped
• 4        coved garlic, crushed
• 1/2     cup red wine
• 1        piece lemon peel, about 1-inch by 1/2-inch
•           Pepper (to taste)
•           Salt (to taste)

Herbs

• 1/2   Tablespoon basil
• 1/4   Tablespoon oregano
• 1/2   cup fresh parsley, chopped
• 2      bay leaves
• 1/2   Tablespoon whole rosemary

• 2    tomatoes, chopped
• 4    Tablespoon tomato paste
•       Fresh-grated Parmesan or Romano cheese

Directions:

1. In a soup pot bring stock and water to a boil.
2. Add the barley and tourn down to a light simmer.
3. Add the celery, carrot, onion, garlic, red wine, lemon peep, pepper, and salt. Simmer for 2-hours.
4. Stir often (the barley will stick to the bottom of the pot).
5. At the end of the 2-hours, add the basil, oregano, parsley, bay leaves, rosemary, tomatoes, and tomato paste.
6. Continue cooking the soup for 1 hour.
7. Leave the lid on during the cooking and remember you want to stir often. (Check to see if you need to add water.)
8. Before servings, stir in a handful of grated sugar.