Thursday, March 18, 2010
Root Vegetable, Tomato and Barley Soup
My mom continues cooking. She claims she doesn't know how to cook in a British kitchen, but I disagree. Last night she made a fantastic soup. It was delicious day of, but even better as leftovers today.
1 15 ounce can of tomatoes, pureed
6-7 cups of vegetable stock
4 large carrots
1 large onion
3 stalks of celery (we didn't add this since a certain someone is anti-celery but REALLY wanted to )
1 cup barley
1 bay leaf
oregano, salt and pepper to taste
Bring the stock to a boil. Pour in the barley, turn the heat down to simmer and cover until barley is al dente. (About 20-30 minutes.)
Wash and prep the vegetables (peel and dice). Add the vegetables and spices to the stock. Cook until the vegetables are tender, about 20 minutes. Season to taste and serve.