Vegetable and Barley Soup

    Vegetable and Barley Soup

    Recipe photo: Vegetable and Barley Soup
    1

    Vegetable and Barley Soup

    (16)
    1hr35min


    14 people made this

    About this recipe: A hearty vegetable soup, which is perfect for those cold winter nights. Green beans, turnips, leeks, carrots, Brussels sprouts, green pepper and barley are simmered together in a chicken stock.

    Ingredients
    Serves: 12 

    • 3 litres chicken stock
    • 115g fresh green beans, chopped
    • 150g turnips, cubed
    • 50g leeks, chopped
    • 65g carrots, chopped
    • 65g pearl barley
    • 675g Brussels sprouts, trimmed and cut in half
    • 75g green pepper, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 50g butter
    • 60g plain flour

    Method
    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Place chicken stock in a large stock pot and bring to the boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
    2. Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    0

    Good recipe enjoyed by everyone  -  20 Nov 2015

    by
    17

    So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy!  -  20 Nov 2011  (Review from Allrecipes US | Canada)

    by
    16

    Thank you! Amazing soup! I made it today and my husband and I are eating it up with a loaf of Olive Bread! I changed one thing- I added about 6 cloves of garlic, finely chopped for a boost! We love garlic! The soup is a dream! I cant wait to make it for my family one day. Deeeeliciousness! Im a huge fan of Brussel Sprouts and they are in season RIGHT NOW! Thank you so much! YUMMINESS!  -  06 Dec 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate