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Two bowls of Scottish pearl barley vegetable soup one in front of the other with a chopping board with a knife and chopped leek on in the background.
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Scottish Pearl Barley Vegetable Soup

Scottish pearl barley vegetable soup is delicious and filling. This thick, comforting and easy soup recipe is packed full of flavour and hearty goodness!
Course Appetizer, Lunch
Cuisine Scottish
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 193kcal
Author Neil

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2 onions diced
  • 1 leek diced
  • 2 carrots peeled and diced
  • 300 g swede turnip, diced
  • 400 g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1.5 litre vegetable stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 175 g pearl barley
  • Freshly ground salt and pepper
Metric - US Customary

Instructions

  • Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft.
  • Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes.
  • Add the pearl barley and cook for about 10 minutes or until soft.
  • Season to taste before serving.

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 541mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3952IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 3mg