There’s nothing quite like a hot bowl of vegetable soup on a cold rainy day, or any day for that matter. It has taken me about 5 years to perfect the quantities and ingredients in this vegetable soup recipe, and now I have it exactly as I want it. I do add a little chicken and chicken stock in my version, but this could be omitted and exchanged for vegetable stock if desired.
You will need:
100g dried split red lentils
50g dried barley
3 medium carrots
3 sticks of celery
1 bunch parsley
1 vegetable stock cube
1 chicken stock cube
To get started dice your chicken and add it to a 5 litre saucepan. Add 2 litres of cold water, and you can then put this on the stove to start heating.
Rinse the lentils and barley and add them to the saucepan.
After rinsing and peeling if required, dice all the vegetables and finely cut the parsley. I love to use my nicer dicer to do this, using the finest setting. It just makes all the vegetables a uniform size and saves me the job of chopping them. These can then be added to the saucepan as they are prepared.
Add more water until the saucepan is about 3/4 full.
Finally, dissolve the stock cubes in a cup of bowling water and add to the soup.
Let the soup simmer for about 2 hours on a low heat and it’s ready. Serve with some bread of your choice or to make it more hearty add some whole boiled potatoes. I make loads so I can freeze it, but for smaller quantities just divide the ingredients accordingly.
If you make this vegetable soup recipe do feel free to leave you comments below! And remember you can follow my facebook page to catch up on more recipes and lifestyle posts!