Vegetable and Barley Soup

Vegetable and Barley Soup


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.


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

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.

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Reviews (1)


Good recipe enjoyed by everyone - 20 Nov 2015

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