Barley & vegetable soup
A thrifty, freezer-friendly soup of pearl barley with carrot, celery and tomato — thickens beautifully for make-ahead lunches.
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- Prep
- 12 min
- Cook
- 28 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Sweat the onion, carrot and celery in the oil until softened, about 8 minutes.
- 2
Stir in the grated tomato and cook two minutes.
- 3
Add the barley and enough water to cover generously; simmer 15 minutes.
- 4
Season with salt, pepper and parsley, and thin with water if needed.
- 5
Cool and freeze in portions; reheat gently.