Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Vegetable Barley Soup
Course:
Main Course
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
8
Author:
Lord Byron's Kitchen
Print Recipe
Ingredients
1
cup
barley
3
medium
carrots,
peeled and sliced
2
cups
butternut squash,
cubed
2
whole
celery stalks,
finely diced
1
large
onion,
finely chopped
2
tablespoons
tomato paste
2
cloves
garlic,
minced
4
cups
vegetable stock
4
cups
water
2
tablespoons
olive oil
1
teaspoon
dried thyme
1/2
teaspoon
salt
1/4
teaspoon
ground black pepper
Instructions
Heat the olive oil over medium heat in a large Dutch oven or stock pot.
Add the onions, carrots, and celery. Saute for 5 minutes.
Add the garlic, salt, and pepper, and saute for 2 minutes.
Pour in the vegetable stock and water. Bring to a slight boil.
Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.