Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers and a cucumber salad with yogurt would complete this savory vegetarian dinner. Source: EatingWell Magazine, March/April 1997

Ruth Cousineau
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Ingredients

Directions

  • Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.

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  • Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saute until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.

  • Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition Facts

331 calories; 3.3 g total fat; 0.5 g saturated fat; 687 mg sodium. 794 mg potassium; 72.2 g carbohydrates; 16.8 g fiber; 24 g sugar; 11.4 g protein; 409 IU vitamin a iu; 22 mg vitamin c; 62 mcg folate; 73 mg calcium; 3 mg iron; 73 mg magnesium;

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