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Hearty Veg & Barley Soup with Freshly Baked Bread
Nato Zondagh

Hearty Veg & Barley Soup with Freshly Baked Bread

5 from 1 vote
A vegetarian dream! This vegetable and barley soup is simply sensational filled with a variety of rainbow veggies to brighten up your day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Lunch, Main Course, Soup
Cuisine: Global
Ingredients Method

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

Method
 

  1. Heat oil in a large pot, add onion & garlic. Saute for a few minutes over medium heat.
  2. Once the onions are soft, add barley, carrots, tomatoes, rosemary, oregano, pepper & stock.
  3. Leave to simmer covered until the barley is just cooked.
  4. Once the barley is almost cooked, add potatoes & green beans. Leave to simmer until soft.
  5. Add corn & peas, stir through.
  6. Season with lemon juice & fresh chopped parsley.