Go Back Email Link
+ servings
a bowl of vegetable and barley soup
Print

Vegetable and Barley Soup

This Spicy Vegetable Barley Soup is light, healthy, full of flavour and oh so filling. It really is a meal on its own. Perfect for either dinner or lunch, I love mine served with a small piece of garlic toast to dip in and soak up the tomato goodness.
Course Dinner
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 210kcal
Author Kim

Ingredients

  • 2 tablespoons olive oil
  • 1 medium brown onion finely diced
  • 1 tablespoons Garlic crushed
  • 2 carrots cut into approx. 1cm pieces
  • 2 celery sticks cut into approx. 1cm pieces
  • 1 cup potatoes cut into approx. 1cm pieces
  • 1 cup pumpkin cut into approx. 1cm pieces
  • 4 cups Vegetable stock/broth
  • 400 g can Diced tomatoes
  • 2 tablespoons soy sauce
  • 1 tablespoon Ginger finely grated
  • 2 tablespoons fresh Basil leaves roughly chopped
  • 2 fresh dried Bay leaves
  • ½ cup Pearl barley
  • ½ teaspoon Dried red chilli flakes
  • 1 cup cannellini/butter beans

Instructions

  • Heat a large saucepan on high heat. Add the oil, onion and garlic. Cook until onion turns translucent.
  • Reduce heat to a simmer, and add carrot, celery, potato, pumpkin, stock/broth, canned tomatoes, soy sauce, ginger, pearl barley, basil leaves. Cover with a lid and simmer for 45 minutes or until veges are soft.
  • Remove and discard bay leaves and stir in the cannellini beans.
  • Simmer, covered for another 30 minutes.
  • Serve with lightly toasted garlic bread.

Nutrition

Calories: 210kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Fiber: 6g | Sugar: 5g