Vegetable and barley soup
2
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
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.
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