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Hearty Veg & Barley Soup with Freshly Baked Bread
Nato Zondagh
A vegetarian dream! This vegetable and barley soup is simply sensational filled with a variety of rainbow veggies to brighten up your day.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
Lunch, Main Course, Soup
Cuisine
Global
Servings
1
Ingredients
20
g
White Onion
5
g
Garlic
Chopped
2.5
ml
Olive Oil
40
g
Carrots
120
g
Tomato paste
33
g
Barley
1
g
Rosemary
0.5
g
Dried Oregano
0.5
g
Coarse Salt
0.125
g
Icing Sugar
20
g
Green Beans
30
g
Potato
15
g
Frozen Corn
15
g
Frozen Peas
5
ml
Lemon Juice
2.5
g
Parsley
60
g
Baguette Bread
Instructions
Heat oil in a large pot, add onion & garlic. Saute for a few minutes over medium heat.
Once the onions are soft, add barley, carrots, tomatoes, rosemary, oregano, pepper & stock.
Leave to simmer covered until the barley is just cooked.
Once the barley is almost cooked, add potatoes & green beans. Leave to simmer until soft.
Add corn & peas, stir through.
Season with lemon juice & fresh chopped parsley.
Keyword
Barley