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:
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Heat oil in a large saucepan.
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Turn the heat to medium and saute the onions for a minute.
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Then add the leeks and celery and saute for another few mins.
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Add the carrots and courgettes and stir well, until they have softened slightly.
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Add the stock and bring to the boil.
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Add the barley and simmer for about 20 mins.
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Add in the beans and simmer for another 10 mins.
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Ready!
