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