Vegetable Barley Soup

If you read my previous post, then you already know that today was a cold and snowy day, exactly the kind of day for a hearty meal such as this one. A good old vegetable soup.

I’ve had vegetable soup countless times in my life, but I have to say that this particular one was especially good. The seasoning was just right, the vegetables were perfectly cooked, with just a little bit of a crunch to them. I wouldn’t have changed a thing. Guess my daughter knows how to whip up a wicked vegetable soup!

I know what I will be having for lunch tomorrow!

Here’s her recipe:

INGREDIENTS

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 2 carrots, peeled and cut in large chunks
  • 3 celery stalks, thickly sliced
  • 3 potatoes, in large chunks
  • 1 turnip, in large chunks
  • 1 cup barley
  • 1 tbsp dried basil
  • 1½ tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp pepper
  • 1½ tsp sea salt
  • 4 dried bay leaves
  • 1 can diced tomatoes
  • 8 cups water

DIRECTIONS

  • In a large saucepan, heat the olive oil over medium heat and saute the onion. Add the basil, oregano, thyme, pepper, salt and bay leaves and stir to combine.
  • Add carrots, potatoes, turnip, celery and barley and cook for about 5 minutes, stirring regularly.
  • Throw in the canned tomatoes and add water.
  • Lower heat and simmer for about an hour, stirring occasionally, until vegetables have reached desired level of tenderness. Add more water if necessary.

 

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