Healthylicious Foodie

All writing and photography is copyright © 2015-2016 by Healthylicious Foodie unless otherwise indicated.


Download my e-book (PDF)

The Great Garbanzo

35 Protein Rich Recipes

Only £7.99

Take a sneak peak inside »

Click on the links below to get your essential kitchen gadgets

Salter Fruit And Vegetable Spiralizer

Miniamo Measuring Cup and Spoon Set (8 Piece)

Kenwood Food Processor

NUTRiBULLET Pro 900 Series Extractor 15 Piece Set, 900 W - Champagne

If you like this recipe, please share it with your friends.

See more of my Healthylicious recipes >>

Bean and Barley Vegetable Soup

Serves 8

As the winter months come, my foodie thoughts turn to deliciously thick wholesome soups just like my Nana used to make. A steaming bowl full of goodness that is in itself a main meal.


  1. Soak or cook your barley as per instructions on the bag.
  2. My barley did not need to be pre-soaked, however it needed to be simmered in boiling water for 1 hour.
  3. Clean, peel and dice your veggies.
  4. In a large pan, bring the vegetable stock to a boil and then down to a simmer.
  5. Add the apple cider vinegar, Worcestershire sauce, sage, turmeric, salt and pepper and stir in.
  6. Add your diced vegetables and allow to simmer for 20 minutes.
  7. With a hand emersion blender, puree the vegetables in the stock.
  8. Add the barley and beans and simmer for another 20 minutes.

You will need:

1 ½ cups of barley

1 cup of cannellini beans

2 large carrots

2 sticks of celery

1 parsnip

1 leek

1 litre of vegetable stock

¼ cup of apple cider vinegar

1 table spoon of dried sage

1 teaspoon of Worcestershire sauce

1 teaspoon of turmeric

½ teaspoon of black pepper

½ teaspoon of salt

Bean and Barley Vegetable Soup