Cook Barley and Vegetable Soup

A delicious soup that warms and fills on a cold day. Barley is very nutritious and is often used as a staple in hearty soups. This soup can be made ahead of eating; in fact, it improves with keeping and is ideal if you can make a day ahead of serving. This recipe is suitable for vegetarians.

Ingredients

  • 3 tbsp olive oil
  • 1 onion, diced roughly
  • 2 carrots, washed and diced
  • 4 sticks of celery, diced
  • 8 button mushrooms, sliced
  • 1/2 red bell pepper/capsicum, julienned
  • Handful green beans, chopped into small lengths
  • 1 cup pearl barley
  • 2 bay leaves
  • Pinch fresh thyme
  • sea salt to taste
  • freshly ground black pepper

Steps

  1. Pour the olive oil, onion, carrot, beans, mushrooms, red pepper and celery to the saucepan.
  2. Cook over medium heat for ten minutes. Only soften the vegetables; do not let them go brown.
  3. Add the barley, thyme and bay leaves. Cover generously with cold water.
  4. Bring to the boil. Turn down the heat and allow to simmer for one hour until the barley is tender.
  5. Remove the bay leaves.
  6. Season with salt and pepper to taste. Serve.
  7. Finished.



Tips

  • Store the soup covered in the refrigerator for up to four days.
  • This is a good hearty soup that can make a meal in itself. Serve with crusty Make Bruschetta Using Pasta Dura Bread or bread rolls for a complete meal.
  • If wished, the addition of peeled tomato can also make a delicious variant on this soup. Cut into small pieces before adding.
  • Barley should be stored in an airtight container in a cool, dry place.

Things You'll Need

  • Chopping board and knife
  • Large soup saucepan
  • Stirring spoon
  • Ladle for serving
  • Bowls for serving

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