Tomato Soup with Leeks, Rice, Black Barley and Feta

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Tomato Soup with Leeks, Rice, Black Barley and Feta

It’s not really chilly down here in Florida, but some folks actually eat this soup cold, so it is suitable for any weather. It is one of those approximate recipes which never gets written down or followed with precision. You sautee finely chopped leeks and carrots (garlic optional); add 4-5 large chopped fresh tomatoes, and then one can of crushed tomatoes. Add 2 cups of water or vegetable stock and simmer for 10 minutes. Spice it up with crushed savory, oregano, paprika, salt and paper to taste and add the rice and black barley (there is actually a Trader Joe’s mix of brown rice, black barley and daikon seeds, and that’s just what i used – about half a cup). Simmer until the rice is cooked (about 35 minutes).

Top with crumbled feta and fresh dill.

The awesome soup bowl with appendage for crackers is from Etsy, bought it a while back.

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