Veggie Barley Soup

I was sick for two weeks. It started with a headache, then came the sore throat. A coupe of days later I started coughing. And a couple of days later I started to feel better.
Then I had a horrible stomach ache for 2 days. And decided to make soup.

I wanted soup while I was sick but was too tired to make it! But the stomach ache made it difficult to eat and soup was definitely the answer. So after two weeks craving soup, I finally got some. And it was absolutely delicious! And easy to make.

Adaptation of “Soupe à l’orge de Maman Pauline”, Recettes du Québec

Print recipe 

Ingredients:

•  2 tbsp olive oil
• 1 medium white onion, coarsely chopped
• 5 cloves garlic, pressed
• 4 medium carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 5 celery stalks, chopped, including leafs
• 1/2 cup pearl barley
• 1 can (796 ml) crushed tomatoes
• 6 cups vegetable broth
• 4 bay leafs
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 1 tbsp salted herbs (or salt & herbs to taste)
• Black pepper, to taste

Directions:  Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring frequently, until onion starts to get translucent. Add carrots, parsnip and celery and cook for 3 more minutes. Add all other ingredients, stir and bring to a boil. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally.

Serves 12 as an appetizer.
5-6 as a meal.

This soup is so good (I had three bowls last night)! The bouillon is delicious and the crushed tomatoes make it thicker.
Salted herbs take it to the next level. They are a product from Quebec made with salt, herbs and vegetables but you can also make your own. I love to add them to scrambled eggs and omelets!

Have a great weekend!