Hearty Vegetable, Barley and Meat Soup
- prep time:
- 15 min to prepare, a few hours to cook
- total time:
- 0 A few hours, or a day!
This is my mother-in-law’s recipe and is absolutely DELICIOUS - great for the middle of winter and freezes well for ready-made meals.
ingredients
- A few tablespoons of olive oil
- Some meat bones: I love it the most with lamb bones, but also good with Osso bucco, ox tail bones or whatever you like!
- Whatever vegetables you like but here’s a list of good ones: onions, carrots, celery, parsnips, suede, turnip, potato, sweet potato, pumpkin - “all but the kitchen sink!”
- 1/2 packet of barley (which has been soaked and previously cooked - you can freeze the remaining 1/2 packet of barley for the next batch of soup
- Parsley (optional)
directions
- 1
- Heat the oil in a big soup pot or slow cooker.
- 2
- Brown the meat and once done, take out of the pot and set aside.
- 3
- Dice up the vegetables to whatever size you like - I like mine quite chunky.
- 4
- Fry up vegetables till they are a little cooked
- 5
- Return meat to the pot
- 6
- Add water to the pot if you are using meat, and stock if your not.
- 7
- Put barley in and then cover with water and add a bit more for good measure.
- 8
- Season with salt and pepper and parsley if you have it.
- 9
- Bring to boil and simmer for about an hour or longer if you have the time.
- 10
- Serve with crusty bread or toast smothered with butter
Source: Tiffany Wills

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