Weeknight Meal Recipe: Barley & Bean Soup

Barley & Bean Soup

This soup is a great "one pot wonder", easy to make and loved by meat eaters and vegetarians alike. It's packed with flavor and texture, a rich mix of fresh and aromatic herbs.


Serves: 4

  • Olive oil
  • 1 large onion (chopped)
  • 2 cloves of garlic (chopped)
  • 1 stick of celery (chopped)
  • 2 medium carrots (chopped)
  • 1 large potato (chopped)
  • 5 fresh sage leaves
  • 3 sprigs of rosemary (stalks removed)
  • 4 sprigs of thyme (stalks removed)
  • Handful of parsley (finely chopped)
  • 4 pints of vegetable stock
  • 1 tin of bortlotti beans (drained)
  • 1 cup of pearl barley (rinsed)
  • Salt
  • Pepper
  • Parmesan (grated)

Step 1: Place a large pot over a medium heat, add a splash of olive oil, then add the onion, garlic, celery, carrots, potato and all the herbs, cook until softened, roughly 8-10 minutes.

Step 2: Add the vegetable stock, beans and pearl barley, bring the boil and reduce to a simmer for an hour.

Step 3: Season to taste with salt, served in bowls, garnish with Parmesan and a crack of black pepper.


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