Thursday, May 21, 2009

Barley Vegetable Soup

Soups are an easy solution to the what-to-bring-to-work-for-lunch dilemma. You make them on the weekend and they're ready to dish out each morning before heading into the office. This recipe came about as I was looking for another use for all the garbanzo beans I had just purchased.


  • Onion, finely diced
  • Celery, finely diced
  • Carrot, finely diced
  • Bay leaf
  • Garbanzo beans, soaked overnight
  • Chicken stock
  • Barley oats
  • Potatoes, finely diced
  • Black pepper
  • Cayenne pepper
  • Turmeric
  • Pancetta (optional)
  • Scallions, chopped
  • Mushrooms, finely diced
  • White vinegar, splash
  • Cream, splash


  1. Sauté first 4 ingredients until vegetables have softened
  2. Add garbanzo beans and mix well
  3. Add chicken stock and simmer for 30 minutes or until garbanzo beans are tender
  4. Add barley oats and potatoes
  5. Simmer for another 30 minutes, or until tender
  6. Add black pepper, cayenne pepper and turmeric to taste
  7. If using pancetta, sauté in a separate pan until browned
  8. Sauté scallions and mushrooms lightly with pancetta or extra virgin olive oil then add to the stock
  9. Add vinegar and cream
  10. Remove bay leaf immediately before serving

1 comment:

  1. did you make this tonight? Is that what I smelled when I got home from work? sounds good honey!