BARLEY AND VEGETABLE SOUP is a hearty and nutritious dish that serves as a valid alternative to classic soups.
A tasty comfort food with a rustic flavor that pleases the whole family, perfect for cold winter evenings with a strong satiating power.
The preparation of this dish is very simple and requires few ingredients including fresh vegetables rich in vitamins.
If you liked this recipe and love soups, don’t miss the following links:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz pearl barley
- 1 carrot
- 2 potatoes
- 1 zucchini
- a quarter of a onion
- 1 bouillon cube (vegetable)
- Half a quart water
- 1 stalk celery
- 1 tsp tomato paste
Tools
- Pot
- Knife
- Cutting board
- Peeler
- Food processor
Steps
Wash the zucchini, remove the ends, and chop them into pieces.
Peel the carrots and potatoes, chop them roughly, and place them in the food processor or blender along with the zucchini and celery stalk.
Chop coarsely and set aside.
Thinly slice the onion and sauté it in a swirl of extra virgin olive oil.
Add the chopped vegetables, tomato paste, and bouillon cube and let it all sauté for 5 minutes.
Add the water and bring it to a boil.
Cook for about 10 minutes on low heat, then add the pearl barley.
Continue cooking for about 25 minutes until the barley is cooked.
Add more water if needed.
Our barley and vegetable soup is ready.
Taste and adjust with salt and pepper.
Serve hot
Storage and Tips …
Store in the refrigerator in a jar with a lid, preferably airtight.
Consume within 2 days.
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