Vegetable and Barley Soup



Once you have your stock made; any soup is an option. I have a few soups listed under Recipes or there are a few hundred million listed online to choose from.

By the way, while I’m here, I’ve discovered something about Pinterest. Pinterest is incredibly wonderful for some things but not good for food. From time to time, I’ve found something interesting on Pinterest that I want to make and it never works out. I realize that’s because people are pinning things to try; they aren’t tried and tested recipes. Maybe I’m a bit late to the game but I thought I’d share my “duh” moment with you. is a great site that is way more reliable. As is and

A vegetable and barley soup is a hearty meal that will boost your immune system and keep you satiated. It has beans in it, making it a complete protein; you can add in some whole grain bread to soak up the bowl. Add a little butter and you have a delicious meal.

Vegetable and Barley Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, diced
4 carrots, diced
2 stalks celery with leaves, diced (reserve leaves separately)
3 bay leaves
½ tsp dried thyme
8 cups chicken or vegetable stock
28oz can plum tomatoes, with juice
¾ cup pot barley
3 cups thinly sliced kale or spinach (optional)
19oz can red kidney beans, drained and rinsed
Dash hot sauce
Sea salt and freshly ground pepper(to taste)


Heat oil in heavy pot over medium-high heat. Add onion, garlic, carrots and celery. Cook, stirring constantly, until vegetables are soft and golden brown, about 10 minutes.

Add bay leaves, thyme, stock, tomatoes with juices and barley. Stir, breaking up tomatoes with a wooden spoon. Raise heat to high and bring to a boil. Reduce heat to medium-low and simmer for 40 minutes, stirring occasionally.

If using, stir in kale or spinach and simmer for a further 10 minutes, or until leaves have wilted. Stir in beans, celery leaves, hot sauce and seasoning.

Discard bay leaves and thin soup if necessary with more stock or water. Raise heat to high and cook for about 2 minutes or until beans are warmed through.

Recipe adapted from The Toronto Star


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