Ingredients
10¾ oz condensed tomato soup, (2 cans)
1 cup pearl barley
4 cups chicken broth, or vegetable broth
1 cup tomatoes, cut into chunks (no need to deseed)
1 cup red onions, cut into chunks
½ cup green or red bell peppers, medium dice
½ cup kale, cut into chunks (trim off hard stems)
½ cup white wine
¼ cup tomato paste
¼ cup parmesan cheese, powdered or grated, or nutritional yeast
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp cilantro, chopped
1 tbsp granulated sugar
½ tsp onion powder
¼ tsp garlic powder
salt and ground black pepper, to taste
Preparation
Heat some olive oil in a soup pot over medium heat. Add the onions and garlic. Saute until translucent.
Add the tomatoes and bell peppers. Continue sauteing.
Add the tomato paste and roast briefly.
Deglaze with white wine and reduce briefly.
Add the barley, condensed soup, and chicken or vegetable broth.
Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 30 minutes until soup has been reduced by roughly ½ and vegetables are tender.
Stir occasionally to avoid burning and to keep the cooked barley from sticking together.
Add the kale and cover to let it wilt.
Add sugar, cheese, onion powder, garlic powder, and cilantro. Stir to combine, until the cheese is incorporated.
Season to taste with salt and pepper. Adjust accordingly. Serve.
