Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 28/04/2025. See terms.
Join now
Vegetable and barley soup

Vegetable and barley soup

2
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
This hearty vegie and pearl barley soup is so easy! After you brown the onions, just throw in all the ingredients and let them simmer.

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Carrot(s)

2 medium, cut into 1cm pieces

Celery

3 stick(s), cut into 1cm pieces

Potato(es)

300 g, (240g) cut into 1cm pieces

Pumpkin

250 g, cut into 1cm pieces

Zucchini

2 medium, cut into 1cm pieces

Vegetable stock

3 cup(s), (750ml), reduced salt

Canned diced tomatoes

400 g

Soy sauce

2 tbs

Fresh bay leaf

2 whole

Pearl barley

½ cup(s), (100g)

Dried chilli flakes

½ tsp, dried

Fresh flat-leaf parsley

½ cup(s), chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened.
  2. Add 3 cups (750ml) water, carrot, celery, potato, pumpkin, zucchini, stock, tomatoes, soy sauce, bay leaves, pearl barley and chilli. Bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until barley is tender.
  3. Remove and discard bay leaves. Stir in parsley and season with salt and freshly ground black pepper. Serve.

Notes

SERVING SUGGESTION: Ricotta toast. Toast 6 x 35g slices wholegrain bread and spread each with 1 tablespoon low-fat smooth ricotta cheese. Add 2SP per serve.

You might like

You might like