There’s something comforting about soup. I’m not sure if it’s because it’s warm or because it reminds me of when I was a kid. Nevertheless, as I’m writing this, it’s minus “way too f-ing cold” outside, so a good soup is in order.
This soup freezes very well, so feel free to double the recipe and stock some in the freezer for when you’re feeling lazy.
(Experiment 36) Barley soup
Ingredients
- 1 cup pearl barley
- 8 cup vegetable stock or chicken
- 1 minced onion
- 2 minced carrots
- 2 minced celery sticks don’t cut them super thin
- 2 garlic cloves minced
- 1/2 tsp dry basil
- 1/2 tsp dry origano
- 1 can diced tomato about 800ml
- optional other veggies you like (ex: turnip, peas, corn, green beans, cabbage )
Instructions
- In a large pot, put some oil and soften the onion on medium-low heat for about 2-3 minutes. Add the garlic and stir. Add the barley, celery, carrots, basil, oregano, tomatoes, and broth.
- Bring to a boil then reduce heat, cover and simmer for 30 minutes. I had french beans and added them midway as they cook very fast. Give it a stir after 15minutes.
- Adjust salt/pepper to taste
Notes
If you add a lot of extra veggies or extra barley, I recommend adding an extra cup of broth I don’t have dry basil, I always have fresh basil around. If you do so, double the amount and add it to the end. If you are adding frozen pea or corn, I recommend you add those at the end else they will get mushy.