Barley Soup serves 8-10
My Omi and my Mum both made this soup and my family adore it. This is even better when eaten the next day and also freezes brilliantly.
1 medium brown onion, diced
1 tbsp oil
2 leeks, halved and sliced widthways
3 courgettes, diced
6 sticks of celery, sliced widthways
250g carrots, peeled and diced
125g pinhead barley
500g butterbeans/cannellini beans
4 litres vegetable/chicken stock
Heat oil in a large saucepan.
Turn the heat to medium and saute the onions for a minute.
Then add the leeks and celery and saute for another few mins.
Add the carrots and courgettes and stir well, until they have softened slightly.
Add the stock and bring to the boil.
Add the barley and simmer for about 20 mins.
Add in the beans and simmer for another 10 mins.