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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.


Method:


  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