Pearl Barley Soup
Created by Tisme on August 29, 2015
- Servings: 7
- Prep Time: 50m
- Cook Time: 40m
- Recipe #20739
Ingredients
- 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
How to Make
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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.
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Step 2: Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
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Step 3: Add the sherry and coriander and remove the bay leaves.
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Step 4: In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
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Step 5: Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
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Step 6: Serve with crusty bread.
Nutritional Facts
- Serving Size: 1 (646.3 g)
- Calories 207
- Total Fat - 3.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 8.9 mg
- Sodium - 547.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 9 g
- Sugars - 12.3 g
- Protein - 11.9 g
- Calcium - 157.9 mg
- Iron - 2.5 mg
- Vitamin C - 59.8 mg
- Thiamin - 0.3 mg