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.

Ingredients:

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

Method:

  • 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.

  • Ready!

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