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Vegetable and Barley Soup

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.

Recipe card

Perfect Recipe – Vegetable and Barley Soup

PREPARATION 45 MIN

COOKING 45 MIN

SERVINGS 8

INGREDIENTS

  • 1 medium yellow onion, finely chopped
  • 1 tbsp. olive oil
  • 3 celery sticks, sliced
  • 2 small turnips, cut into cubes
  • 2 ml (½ tsp.) dried thyme
  • 2 ml (½ tsp.) dried rosemary
  • 1 can (796 ml) Italian-spiced diced tomatoes
  • 2 L (8 cups) chicken broth
  • 185 ml (¾ cup) pearl barley
  • Salt and pepper, to taste

 

PREPARATION

  • Soak the barley in cold water for 30 minutes.
  • Rinse and drain.
  • In a large pot over medium heat, cook
    the onion in the olive oil for 5 minutes.
  • Add the remaining vegetables, thyme and rosemary, and mix well.
  • Season with salt and pepper.
  • Cook for 10 minutes, stirring occasionally.
  • Add the chicken broth and diced tomatoes and mix well.
  • Bring to a boil, then reduce to medium heat and simmer for 15 minutes.
  • Add the barley and simmer for 30 minutes or until vegetables are tender.

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