Vegetable Barley Soup

(1) Cook pearl barley according to directions on package. When done, set aside.

(2) Heat the olive oil in a large soup pot over medium heat. Add the bacon and cook until crisp. Set bacon aside. Drain excess grease from the pot – leave a tablespoon behind.

(3) Add the onion, garlic, carrot and celery to the remaining oil in the pot and sweat until just tender.

(4) Add the blanched and peeled tomatoes** and cook, stirring, for five minutes or until the tomato is soft.

(5) Stir in the cooked pearl barley, stock(s), sugar, parsley, reserved bacon and tomato paste. Bring to a boil. Reduce the heat and simmer, covered, for about 1 1/2 hours.

* Can be made and frozen for up to 2 months.

** To blanch the tomatoes, score an “x” in the bottom of each tomato and simmer in boiling water for 30 seconds. Transfer to an ice bath (bowl filled with cold water and ice), and simply peel the skins away from the flesh. If you would prefer to use canned diced tomatoes, use a 14 ounce can and drain most of the liquid before adding to the soup.

*** You can use a combination of vegetable stock, chicken stock, or whichever stock you prefer.

**** You may need less tomato paste. Add and taste as you go