vegetable barley soup

15th March 2021

This soup is easy to make and hearty enough to be served by itself or for a substantial meal with a loaf of freshly baked bread.

The barley expands three times its original size when cooked, as a result; it leaves you full and satisfied. Use fresh herbs as they play an essential role in the flavours of the finished soup.

a few tips

  • It is important to chop the vegetables into a uniform size to allow everthing to cook at the same rate. I like to chop them into tiny uniform cubes.
  • Finely chop the rosemary as it opens up the flavour.
  • At the end of the cooking, press down on the vegetables a few times with a potato masher to add more texture to the soup.

vegetable barley soup

Serves 2

Preparation 10 mins

Cook 55 mins

ingredients

3 Tbsp oil or ghee

2 sticks/80g celery

1 fresh bay leaf

1 tbsp finely chopped rosemary

6 – 8 sprigs/6g fresh thyme

3 Tbsp/45g barley

1 large/140g carrot

1 medium/110g potato

1 small/125g sweet potato or pumpkin

½ cup/80g cabbage or green beans

5 cups water

1 heaped tsp fine rock salt

¼ tsp freshly ground black pepper

¼ cup chopped fresh dill 

preparation

1.  Peel and finely chop all vegetables into tiny uniform cubes. Set aside.

2.  In a heavy-based saucepan over medium-high heat, heat the oil/ghee, add celery, bay leaf, rosemary and thyme – fry till fragrant, approximately 2 minutes.

3. Add the barley and stir until well coated in oil, then add the remaining vegetables stirring after each addition—fry for a few minutes, stirring regularly to avoid sticking.

4. Pour in the water, bring to boil and rapidly simmer, uncovered for 15 minutes, turn down the heat and simmer with the lid ajar for 40 minutes or until the vegetables are tender and barley is cooked.

5. Remove the thyme twigs and bay leaf. Using a potato masher, press down a few times to break up some of the vegetables adding texture to the soup. 

6.  Add salt, pepper and fresh dill. Allow to sit for 10 minutes for the flavours to develop, taste adding more salt or pepper if needed.  Drizzle with ghee when serving.  

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3 comments

  • N.A

    Thank you so much for sharing this nhami 🤤 recipe!! It is one of my favorites😀 everytime that I need something easy, fast, nourishing and light I do this soup!!! I already lost the number of time that i eat it at dinner time…🙏🏻🙏🏻🙏🏻🙏🏻

  • Kelli

    Dear Stacey, I’m a student in the Jivana program. Kristin and Jonathan shared this site with me. What a gift! Your posts are so heartfelt and beautiful, and your recipes are delicious. My mom and I have been having been enjoying reading your blog and experimenting with your recipes. This vegetable barley soup has quickly become a favorite – so cozy and warming on a cold winter day. Best wishes to you and your family, and I hope to get to meet you sometime soon! Kelli

    • Stacey Fisher

      Hi Kelli, I am so happy you and your Mum are cooking from ‘Goodness is’. We also enjoy the vegetable barley soup and make it weekly, it is so soothing and soft on the belly. I am sure we will meet in July. Warm blessings to you and your Mum, Namaste Stacey

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