I love whipping up a hearty soup on a Sunday to have on hand for work lunches or to pop in the freezer. This vegetable barley soup absolutely hit the spot – so simple to make but absolutely not lacking in flavour! An absolute go-to in my kitchen.
Ingredients List
- Brown onion
- 2 carrots
- 3 stalks celery
- 1 leek
- 2 cloves garlic
-
1 tbsp olive oil
- 2tsp smoked paprika
- 1tsp dried oregano
- 1tsp dried basil
- 2 cans tomatoes
- 6 cups vegetable stock
- 1 zucchini
- 3/4 cup pearl barley
- Fresh parsley
Steps
- Dice the onion, carrots, celery and leek
- Mince the garlic
- Heat the oil in a large, heavy based saucepan
- Cook the onion, carrots, celery, leek and garlic for 10 minutes, until softened
- Add the paprika, oregano and basil and toss to coat, cooking for a further minute
- Add the tomatoes and stock
- Dice the zucchini and add to the pot with the barley
- Bring to a boil then reduce to a simmer and cook, partially covered, for 40 minutes stirring occasionally
- Season with salt and pepper and top with fresh parsley to serve
That’s seriously all there is to this vegetable barley soup! It’s a very hands off dish to make – some dicing, and little stirring and then it’s just left to simmer away.. What you’ll come back to is a warming, filling soup packed with veggies galore – perfect to help clean out the bottom of the fridge!
This vegetable barley soup freezes well too – it’s a great one to make a big batch of and pop in the freezer for a rainy day. There’s nothing better than knowing you have a delicious, nutritious lunch or dinner option waiting for you on those days that cooking really isn’t appealing. Although this batch went straight away as work lunches, but that’s an excellent option as well!
Who wants to give this vegetable barley soup a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!