Hearty Kosher Barley Vegetable Soup Recipe

About this recipe

A comforting and nutritious dinner option, this hearty soup combines barley, vegetables, and aromatic herbs for a satisfying meal. Perfect for those seeking a kosher-friendly solution to a wholesome dinner.

Ingredients

• - Oregano 100g
• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Heera Pearl Barley
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 1 Kg Tomatoes 1kg
• - Jalpur Fresh Peas - (Garden Peas)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 600G Picard Organic Green Beans
• 10G Top-Op Bay Leaves 10g
• - Schwartz Garlic Salt
• - Tata Salt

Instructions

1. 1. In a large Dutch oven, combine 1 1/2 cups barley, 2 bay leaves, 1 tsp oregano, 1 tbsp garlic salt, 2 tsp salt, 1/2 tsp pepper, 1 tbsp parsley, and 6 cups water. Bring to a boil over medium heat.
2. 2. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. 3. Add 2 diced carrots, 1 cup frozen corn, 1 diced tomato, 1/2 cup peas, and 2 diced onions to the pot. Stir well to combine.
4. 4. Continue to simmer the soup for 1 1/2 hours, stirring occasionally, until the barley and vegetables are tender and the flavors are well combined.
5. 5. Remove the bay leaves from the pot and discard. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your hearty kosher barley vegetable soup.