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.

 

Share This Recipe!Tweet about this on TwitterPin on PinterestShare on FacebookShare on Google+Share on StumbleUponDigg thisShare on Reddit

Leave A Reply

Current day month ye@r *