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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


Recipe Summary

1 hr


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

331 calories; protein 11.4g; carbohydrates 72.2g; dietary fiber 16.8g; sugars 23.8g; fat 3.3g; saturated fat 0.5g; vitamin a iu 409.1IU; vitamin c 21.5mg; folate 62mcg; calcium 72.9mg; iron 2.8mg; magnesium 72.8mg; potassium 794.4mg; sodium 686.8mg; thiamin 0.2mg.

2 1/2 starch, 2 vegetable, 1 lean meat