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Vegetable soup with barley (v)

One of my favourite soup recipes.
Serves 4 - 6.
Vegan.

Original post (with pictures) here.

Ingredients:
2 cups water
3 cups vegetable stock (see note)
1 leek (white part only), roughly diced
2 carrots, roughly diced
2 stalks celery, roughly diced
~1 cup green beans, sliced
1 large parsnip, peeled and diced
2/3 cup barley, uncooked, rinsed
1 tin butter beans (or canneloni beans)
1/4 tsp dried oregano
1/4 tsp dried basil
Pepper, to taste

Method:
1. In a large saucepan, saute the leek in 1/2 cup of the water until soft. Add the 3 cups of vegetable stock along with the carrots, celery and green beans, and stir over medium heat until simmering.
2. Add the parsnip and reduce to low - medium heat. Stir regularly for ~5 minutes. Then add the remaining 1 1/2 cups water, barley and herbs and reduce the heat to low. Simmer, covered and stirring occasionally, for ~30 minutes.
3. Add the butter beans and simmer, covered, for a further 10 minutes. Turn off the heat and allow to stand for at least 20 minutes or up to several hours, before reheating to serve.

Note. I like to buy prepared stock for soups as I don't trust my ability to flavour things sufficiently otherwise. You may be skilled enough to do things from scratch, or be happy to make stock up from a stock cube.
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