Vegetable & Barley Soup with Home Made Vegetable Stock

The weather has turned cold and there is nothing better on a cold windy day than a bowl of warm soup.  The first step to any soup is a good stock and you would be surprised how quick and easy it is to make your own.  The added benefit is that you know exactly what goes into it and that there are no added preservatives and salt.  Enjoy 🙂

Vegetable Stock

• 2 Litres water
• 2 large onions, quartered
• 2 large carrots, quartered,
• 3 stalks of celery, chopped
• 1 small sweet potato, chopped
• 2 cloves garlic, crushed
• 3 sprigs parsley
• 1 tablespoon tomato paste
• 1 teaspoon black peppercorns

The skin should be left on the vegetables as this adds more flavour to the stock.  You can add any extra vegetables that you have on hand (mushrooms, fennel etc).  In a large saucepan heat 1 tablespoon of oil.  Add vegetables and garlic and fry until they begin to brown.  Add the tomato paste and allow to cook for 1-2 minutes.  Add water and stir.  Cover and simmer for 1 to 1 1/2 hours.  Using a slotted spoon remove large chunks of vegetables from the saucepan.  Line a glass jug with muslin or a clean dish cloth.  Pour the stock through.  If you are not planning on using all of the stock then pour into glass jars.  The stock can be kept in the fridge for 1 week or frozen for up to 6 weeks.

Vegetable & Barley Soup

• 1 leek, white part only thinly sliced
• 2 teaspoons minced garlic
• 2 large carrots, diced
• 2 stalks celery, sliced
• 4 waxy potatoes, cubed
• 1 sweet potato, cubed
• 1 cup beans, sliced
• 1 cup peas (frozen are fine)
• 400 ml pureed tomatoes
• 4 cups vegetable stock
• 1 tablespoon tamari/soy sauce
• 1 cup pearl barley, rinsed
• 2 cups water

Heat 1 tablespoon of oil in a heavy based saucepan.  Over a medium heat gently cook leeks until softened.  Add garlic, carrots, celery, potatoes, sweet potato and rinsed peal barley.  Fry off for 3-4 minutes (do no let it brown).  Add water, stock and tomato puree.  Bring to the boil then reduce to a simmer for 1 hour.  Add tamari/soy sauce, peas and beans.  Simmer until peas are cooked.  This soup does not freeze well because of the tomatoes but it can be kept in the fridge for 3-4 days.