Hearty Pearl Barley & Vegetable Soup
Heat oil in a large saucepan over medium heat. Add onion, carrot and celery stalk. Cook for 10 minutes or until onion has softened. Add tomato, zucchini, tomato paste & stock. Bring to the boil. Add barley & potato. Reduce heat to low. Simmer, partially covered, for 40 minutes or until barley is tender. Chop reserved celery leaves & add in with chopped parsley. Stir into soup. Serves 4 to 6.
1 tablespoon olive oil
1 brown onion, chopped
2 carrots, peeled, halved lengthways, chopped
2 celery stalks, leaves reserved, stalks chopped
- 1 potato, cubed
- 400g can whole peeled tomatoes
1 zucchini, halved lengthways, chopped
1.5 litres of good quality stock
1 cup pearl barley, rinsed
- 3 or 4 tablespoons of tomato paste
- sprig of parsley, chopped
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