There is something comforting with soup. I’m not sure if it’s because it’s warm or because it reminds me of when I was a kid. Nevertheless, as I am writing this up, it’s minus “way too f cold” outside so a good soup is in order.This soup freeze very well so feel free to double the recipe and stock some in the freezer when you feel lazy 😉
You needÂ
- 1cup pearl barley
- 8cup vegetable stock* ( or chicken)
- 1 minced onion
- 2 minced carrots
- 2 minced celery sticks ( don’t cut them super thin)
- 2 garlic cloves minced
- 1/2tsp dry basil**
- 1/2tsp dry origano
- 1 can diced tomato ( about 800ml)
- (optional) other veggies you like (ex:Â turnip, peas, corn, green beans, cabbage )
*If you add a lot of extra veggies or extra barley, I recommend adding an extra cup of broth
**I don’t have dry basil, I always have fresh basil around. If you do so, double the amount and add it to the end.
Instructions
- In a large pot, put some oil and soften the onion on medium-low heat for about 2-3 minutes. Add the garlic and stir. Add the barley, celery, carrots, basil, oregano, tomatoes, and broth.Â
- Bring to a boil then reduce heat, cover and simmer for 30 minutes. I had french beans and added them midway as they cook very fast. Give it a stir after 15minutes.
- Adjust salt/pepper to taste
Tip: if you are adding frozen pea or corn, I recommend you add those at the end else they will get mushy.