Name: Vegetable and barley soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 carrots, chopped; 2 celery stalks, trimmed, chopped; 4 cup chicken or vegetable stock; 1/2 cup pearl barley; 2 tablespoon chopped parsley

Ingredients

2 carrots, chopped

2 celery stalks, trimmed, chopped

4 cup chicken or vegetable stock

1/2 cup pearl barley

2 tablespoon chopped parsley

Method

1.Heat a large saucepan on high. Spray with oil and saute carrots and celery for 4-5 minutes until tender.

2.Add stock and barley. Bring to boil. Reduce heat and simmer, covered, for 40-45 minutes until barley is tender. Season to taste. Stir parsley through and serve.

If liked, use 1/2 cup soup mix, rice or pasta instead of barley. Cook rice or pasta for 10-12 minutes until tender. You could also add some chopped potato to soup for the last 20 minutes of cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook