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Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.

Source: Everyday Food, January/February 2004
Total Time Prep Servings



Cook's Notes

Use quick-cooking barley as a time-saver. It has the same nutty flavor as pearl barley, but it cooks in approximately half the time.

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How would you rate this recipe?
  • JewelryHoldersForYou
    8 FEB, 2014
    We were expecting a decent soup, though it turned out FABULOUS. We both loved it, and making it again tonight- with adding some beef stew to it. You do have to adjust the flavors to your liking, I recall adding a little bit more red vinegar. This is a new favorite for us!!!
  • 19Yumi79
    18 JAN, 2011
    Oh man! My boyfriend and I loved this! 100%! I will be making it again and again. I used beef bouillon cubes instead of stock. So about two cups of water and 3 cubes then later added 3 more cups of water. I made this with the Onion Focaccia that was in this month's Everyday Foods.
  • AdMom
    19 FEB, 2009
    Very disappointing. Won't be making it again.
  • mbertolo
    25 FEB, 2008
    This soup was OK, not great. Lacked flavor, tasted like something was missing. Followed directions to the letter. Needs lots of salt for any taste at all. If I made this again I would add some beef to it and maybe a little wine.
  • Kittywampus
    21 FEB, 2008
    One of the people I served this to said "This is the best soup I have ever eaten." I cut back on the vinegar to half what was called for. But it did brighten up the taste. It is so little vinegar as to be unidentifiable in the soup. Same thing with the tomato paste - there is not enough to be identifiable, but it seems to sharpen up all the other tastes.

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