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Barley and Vegetable Soup

Barley and Vegetable Soup
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 6 to 7 bowls

This Barley and Vegetable Soup recipe is a hearty and healthy dish that is easy to make and delicious to eat. This soup is perfect for a cozy and comforting meal on a cold day.

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Ingredients

  • 2 Tbsp olive oil
  • 2 medium sized onions
  • 1-2 cloves of garlic (optional)
  • 1-2 celery sticks
  • 455g of carrots
  • 1 small swede (rutabaga)
  • 85g of pearl barley
  • 85g of red lentils
  • 85g of yellow lentils or yellow split peas
  • 1 tin of chopped tomatoes
  • 2 Tbsp tomato puree
  • 570ml of vegetable stock
  • Salt & pepper to taste

Method

If you want to try making this Bombay potato curry recipe, follow the below stages.

Stage 1

Dice the onion and celery. Mince the garlic. Then add the onion, celery & garlic in to a large saucepan and fry until lightly golden (around 5 minutes).

Stage 2

Meanwhile, peel and dice the carrots, then also peel and chop the swede into small chunks. Add this chopped veg into the and saucepan and lightly fry for a few minutes.

The early stages of the Barley and Vegetable Soup recipe cooking in a red saucepan

Stage 3

Add the pearl barley and the red & yellow lentils into the saucepan. Then add in the can of tomatoes, the tomato puree and the vegetable stock and give everything a good stir.

Stage 4

Leave to simmer for about 1 hour, stirring occasionally to prevent sticking. You may need to add more water (depending on how you like the consistency and thickness of your soup).

The late stages of the Barley and Vegetable Soup recipe cooking in a red saucepan

Finally, taste the soup and add in salt or pepper to your liking. Serve hot, with thick slices of toasted bread, if desired.

If you enjoyed following this Barley and Vegetable Soup recipe, check out a few of my other recipes.

Notes

This vegetable barley soup recipe is very flexible and adaptable. You can use almost any vegetables you have to hand or need to use up in this soup. I made it with onion, garlic, chopped tomatoes, carrots, potatoes, swede, and celery, but you can also swap or add any other vegetables you fancy. I think something like courgette (zucchini), broad beans, green beans or even sweet corn would work well in it.