Back to Recipe

Pearl Barley Soup

Here's how you make Pearl Barley Soup
Pause Continue Reading
  • Servings: 7
  • Prep: 50m
  • Cook: 40m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 large carrot, diced
  • 2 celery ribs, diced
  • 10 small baby onions, peeled and whole
  • Leek (1/2 leek, chopped)
  • 1 swede, diced small
  • 2 bay leaves
  • 2 sprigs thyme
  • 1/2 cup barley (parboiled, boil in water 20-30 minutes and drained)
  • 2 litres vegetable broth (stock)
  • 2 1/4 pounds tomatoes (6 tomatoes, peeled & chopped)
  • 1 cup chopped cabbage (1/8 cabbage, chopped very finely)
  • 1 tablespoon dry sherry
  • 1/4 teaspoon ground coriander
  • 1/2 cup green peas
  • 1/4 pound Brussels sprouts (6 Brussels sprouts, blanched and cut into quarters lengthways)
  • Parsley, chopped (1/4 bunch)
  • 3 tablespoons parmesan cheese, grated
  • Fresh ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.

  • Step 2: Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.

  • Step 3: Add the sherry and coriander and remove the bay leaves.

  • Step 4: In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.

  • Step 5: Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.

  • Step 6: Serve with crusty bread.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.