In the midst of Autumn or Winter, on a foggy, drizzling day, there is nothing more perfect that a large bowl of Vegetable Soup. And if it has barley in it – even better.
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Home Made Barley and Vegetable Soup
0.75 cups pearl barley
4.5 cups water
2 Tblspn olive oil
peel and chop the following vegetables
3 sticks celery
2 cloves garlic
1 fennel bulb
750g tomatoes, chopped, or 1 tin Italian tomatoes, chopped, or 1 cup passata
2 sprigs thyme
1 small branch rosemary
3 bay leaves
sea salt and black pepper
0.25 cups parsley, chopped
Soak the barley overnight.
Heat the oil in a large saucepan and add the onion, celery and garlic. Cook over a low-medium heat until the vegetables are soft and the onion translucent.
Add the remainder of the chopped vegetables and tomatoes, the barley with the water it has been soaking in, and the herbs. Add more water, enough to cover the vegetables and barley. Season with salt and black pepper.
Bring to a boil and simmer gently for 20 – 30 mins or until the vegetables are tender and the barley is cooked. Add more water as needed.
Stir in the parsley before serving. Serve with a drizzle of olive oil.
recipe notes and alternatives
This makes quite a lot, and it freezes well.
This soup goes well with savoury scones.