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Barley Soup
2 slices of bacon
1/2 cup of pearl barley
4 cups of boiling water
1 onion
1/2 pound of potatoes
2 - 2 1/2 cups of water
1 small eggplant
1/4 cup of olive oil
2 cups of canned Italian plum tomatoes
1 teaspoon of salt
pepper to taste |
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In a kettle sauté 2 slices of bacon cut into pieces, until crisp. Stir in 1/2 cup of pearl barley, coating grains with fat, cook over moderate heat, stirring for 5 minutes. Remove kettle from heat and add 4 cups boiling water. Simmer covered for 30 minutes.
In a large skillet sauté onion, sliced 1/2 pound of potatoes and eggplant, both peeled and cut into 1/2 inch cubes, in olive oil, until the onion is soft. Add plum tomatoes, salt and pepper to taste.
Cook the vegetables, covered, over moderately low heat for 25 - 30 minutes or until tender. Add them to the barley with 2 - 2 1/2 cups of water, depending on consistency desired. Bring the liquid to a boil, simmer uncovered for 20 minutes and season to taste. Serves 8
 
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