Barley and Vegetable Soup
A meatless barley soup built on garden vegetables and long simmering.
🇨🇦Canada· Saskatchewan
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 36 g
- protein
- 6 g
- calories
- 190
Instructions
- 1
Soften the onion, carrot and celery in the oil for 8 minutes.
- 2
Add the stock, barley, tomatoes and bay and simmer 35 minutes.
- 3
Add the cabbage and cook 15 minutes more.
- 4
Season well and thin with water if the barley has taken up too much liquid.
- 5
Serve very hot with bread.
Chef's tips
Barley keeps drinking liquid — this soup wants more water every time it is reheated.
Ingredient substitutions
- vegetable stock → beef stock, for a meatier version
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Too much barley for the pot
Serving suggestions
Buttered brown bread
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