Chipotle Tomato Barley Soup

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 4 to 6 servings
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3 tablespoons canola oil

3 cloves garlic, minced

1 cup diced Vidalia onions

3 celery stalks, chopped

2 carrots, chopped

1 chipotle pepper in adobo sauce, minced

4 cups low-sodium organic chicken broth

3 cups whole San Marzano tomatoes, hand crushed

3/4 cup pearl barley

1 tablespoon raw sugar

Sea salt

Freshly cracked pepper

Fresh dill, for garnish


  1. Heat the canola oil in a large stockpot over medium-high heat. Add the garlic and saute until golden, about 1 minute. Add the onions, celery, carrots and chipotle and saute until the onions become translucent, 8 minutes. Add the chicken broth, tomatoes, barley, sugar, sea salt and freshly cracked pepper. Lower the heat to simmer and cook for 45 minutes. Spoon into individual bowls and garnish with fresh dill.

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