Barley and vegetable soup

DifficultyBeginner

We love soups in winter and this is a nourishing comforting bowl to warm the soul. Feel free to make it vegetarian by using vegetable stock and make it vegan by using vegan cheese, use beef stock instead of chicken if you have a preference, I'd even go as far as saying use Oxo or Bisto if that's your choice.
I've used some basic vegetables here, onions, garlic, carrot and leek so again you can add or swap using whatever veg you have in at the time.
NOTE: Prep time doesn't include soaking the barley

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Prep Time10 minsCook Time20 minsTotal Time30 mins

 100 g Pearl barley
 1 Small knob of butter (about 1 tbsp)
 1 tbsp Olive oil
 1 tsp Chopped rosemary
 A pinch of chilli flakes
 1 Onion finely chopped
 1 Carrot cut into small squares
 1 Leek finely chopped
 1 Garlic clove crushed
 1000 ml Chicken stock (Homemade if possible)
 Juice of 1 lemon
 1 tbsp Tarragon vinegar (Optional)
 Salt and white pepper to season
 Shaved parmesan to serve

Serves 4 hearty bowls
1

Rinse the barley until the water is clear and then soak in fresh water for a minimum of 3 hours

2

Heat the butter and oil in your sauce pan on a medium heat, then add the onions and fry until translucent, approx. 5 minutes

3

Add the Chopped rosemary and stir through for 2 minutes

4

Add the chopped leeks and stir through and cook for a further 5 minutes until softened

5

Add the garlic and stir through for 1 minute

6

Add the carrots and the pinch of chilli and stir through

7

Drain the barley and then add it to the pan with the stock and then bring to a gentle simmer for approx. 20-30 minutes until the pearl barley is cooked and tender.

8

Season to taste, depending on what you are using for the stock, then add the lemon juice and vinegar (if using)

9

Serve with crusty bread or toasted buttered sourdough and parmesan grated or shaved

11

NOTE: This is easily made in a pressure cooker if you have one that has a heating/frying option, follow 1-7 then pop the lid on for 20 mins, release and then continue with the seasonings

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Ingredients

 100 g Pearl barley
 1 Small knob of butter (about 1 tbsp)
 1 tbsp Olive oil
 1 tsp Chopped rosemary
 A pinch of chilli flakes
 1 Onion finely chopped
 1 Carrot cut into small squares
 1 Leek finely chopped
 1 Garlic clove crushed
 1000 ml Chicken stock (Homemade if possible)
 Juice of 1 lemon
 1 tbsp Tarragon vinegar (Optional)
 Salt and white pepper to season
 Shaved parmesan to serve

Directions

Serves 4 hearty bowls
1

Rinse the barley until the water is clear and then soak in fresh water for a minimum of 3 hours

2

Heat the butter and oil in your sauce pan on a medium heat, then add the onions and fry until translucent, approx. 5 minutes

3

Add the Chopped rosemary and stir through for 2 minutes

4

Add the chopped leeks and stir through and cook for a further 5 minutes until softened

5

Add the garlic and stir through for 1 minute

6

Add the carrots and the pinch of chilli and stir through

7

Drain the barley and then add it to the pan with the stock and then bring to a gentle simmer for approx. 20-30 minutes until the pearl barley is cooked and tender.

8

Season to taste, depending on what you are using for the stock, then add the lemon juice and vinegar (if using)

9

Serve with crusty bread or toasted buttered sourdough and parmesan grated or shaved

11

NOTE: This is easily made in a pressure cooker if you have one that has a heating/frying option, follow 1-7 then pop the lid on for 20 mins, release and then continue with the seasonings

Barley and vegetable soup

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