Bookmark Recipe

Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Cook time: 30 min
Yield: 4-6

This warming soup has been made for centuries in Ireland, using vegetables in season with some barley to help fill you up. Feel free to try it with a handful of streaky bacon or raw chorizo sauteed with the vegetables for an added flavour. It is also a great way to use up a small amount of leftover cooked diced chicken, lamb or beef. Serve with warm brown soda bread and lashings of butter for a complete meal. Leftovers can be covered with clingfilm and stored in the fridge for up to 2-3 days. It is also great in a flask as a lunchtime option for college or work.

4-6 people

30 min

Ingredients

50g pearl barley

2 tablesp. rapeseed or olive oil

1 onion, finely chopped

1 leek, trimmed and finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

1 teasp. fresh thyme leaves

1.2 litres vegetable or chicken stock (from cubes is fine)

2 tablesp. roughly chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Brown soda bread and butter, to serve (optional)

Main

50g pearl barley

2 tablesp. rapeseed or olive oil

1 onion, finely chopped

1 leek, trimmed and finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

1 teasp. fresh thyme leaves

1.2 litres vegetable or chicken stock (from cubes is fine)

2 tablesp. roughly chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Brown soda bread and butter, to serve (optional)

Put the pearl barley in a sieve and rinse well under cold running water. Set aside.

Heat the oil in a pan over a medium heat. Add the onion, leek, carrots, celery and thyme. Sauté for 4-5 minutes until softened and just starting to catch a little colour. Season to taste with salt and pepper.

Pour the stock into the vegetable mixture and add the rinsed barley. Bring to the boil, then reduce the heat and simmer for 20 minutes until the vegetables and barley are tender but still holding their shape.

Stir the parsley into the soup and ladle into warmed bowls and serve with some slices of brown soda bread and butter, if liked.