Irish Pearl Barley and Vegetable Soup

Shopping list

• 150 g Pearl barley — rinsed

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• 2 piece Carrot — peeled and diced

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• 2 piece Celery stalk — diced

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• 1 piece Leek — trimmed, sliced and washed

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• 1 piece Onion — diced

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• 1.2 l Vegetable stock (low-sodium) — check label for added sugar

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• 2 tbsp Olive oil

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• 2 piece Bay leaf

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• 1 tsp Fresh thyme — leaves

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• 0.5 tsp Black pepper — to taste

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Step by step

1. 1

   Heat olive oil in a large heavy-bottomed pan over medium heat, add onion, leek and celery and sauté for 5 minutes until softened.

2. 2

   Stir in carrot, barley, thyme and bay leaves, pour over the stock and bring to the boil.

3. 3

   Reduce heat to low, cover and simmer gently for 40– 45 minutes, stirring occasionally, until barley is tender and vegetables are soft.

4. 4

   Season with black pepper to taste (omit salt to keep sodium low).

5. 5

   Remove bay leaves and serve hot, in deep bowls.