One of the things I love about the cooler months is making large pots of soup. It doesn’t take too much time to throw the ingredients into a pot and then you’ve got a couple of dinners and a lunch taken care of.
This soup is very filling and satisfying thanks to the barley and the potatoes. The corn adds a nice crunch that contrasts nicely with the tender vegetables. The combination of herbs makes this a very comforting soup for a cool day.
I’ve used half a can of corn and half a can of diced tomatoes. Later in the week the rest can be used up in a pasta dish or on a pita pizza.
BTW, although I do almost everything in metric, I tend to cook in Imperial…
Hearty Vegetable Barley Soup Recipe
Pot barley, 1/2 cup
Celery, 3-4 stalks
Carrots, 3 large
Onion, 1 large
Nugget potatoes, 6-8
Canned diced tomato, (half a 28 fl.oz can)
Canned Corn, (half a 19 fl.oz can)
Veggie Stock, 6 cups
Water, 2 cups
Garlic powder, 1/2 tsp
Basil (dried), 1/2 tsp
Thyme (dried), 1/2 tsp
Parsley (dried), 1 tsp
1 bay leaf
- Chop your onions, carrots, celery and potatoes and add to a large pot. I aim for ‘rustic’ chopped veggies – not so large that I need a knife and fork to eat the soup, but I don’t want to waste time chopping everything finely.
- Add the barley and herbs. On a side note, it doesn’t look like you’re adding much barley, but this stuff really expands. We’re talking 4-5x in size. I once made the mistake of adding a full cup of barley. Let’s just say you couldn’t call the dish a soup anymore, there was almost no liquid left.
- Add the liquids and bring to a boil. Reduce to a simmer and let it bubble away happily while you go do other things. Stir occasionally.
Prep time: 25 min
Cook time: 1 1/2 – 2 hours. It’s done when the barley and potatoes are nice and soft.
Makes 6 – 8 ‘meal-sized’ portions (makes more if you’re serving as a side dish)
Serve with baguette or crackers. I recently had this with toasted Persian flatbread and it was delicious.