posted by Sue Freeman 06-07-99 12:21 PM
Basil and Barley Soup
1/2 cup pearl barley
salt
2 leeks, white part only, thinly sliced
4 cups veggie broth
1/4 cup torn basil leaves
1/2 pound cherry tomatoes, halved
2 cups chopped Swiss chard leaves
Cook barley in boiling water until it is not quite tender to the bite; drain and set aside (it will cook a little more later).
Meanwhile cook leeks with 1/2 cup broth for 5 minutes or until soft.
Stir in the tomatoes, Swiss chard, barley and pour in the remaining broth.
Bring to a boil; cook for 10 minutes. Stir in the basil and adjust the salt. Serve Hot. Serves 4