Healthy Recipes Blog

Well, autumn has arrived here so I’m digging out all my warm stew and soup recipes. Here’s a hearty one for you containing lots of pot barley, one of my favourites…

Barley & Vegetable Broth - serves 6 to 8

40g / 1.5 oz pot barley
2 tbsp oil
1 chopped onion
2 sliced celery sticks
3 sliced carrots
2 crushed cloves garlic
1 chopped turnip
75g / 3oz French beans
bouquet garni
1.5 litres / 2.5 pints vegetable stock
1 tbsp soy sauce
salt & pepper to taste
4 skinned, chopped tomatoes
2 tbsp chopped parsley

Soak the barley in cold water for one hour.

Fry onion in oil until soft. Add the celery, carrots, garlic and turnip and cook for ten minutes.

Add the barley, French beans, bouquet garni, stock, soy sauce and salt and pepper to taste. Cover and simmer for 45 minutes.

Add tomatoes and parsley, cook for ten more minutes and serve in a warm soup tureen.