Barley and vegetable soup

Ingredients

• 1 carrot
• 1 turnip
• 4 leeks (or 3 small onions)
• 4 sprigs parsley
• 4 celery stalks, about 160 g (or 150 g fresh peas)
• 140 g pearl barley
• 2.5 liters water
• Salt to taste

Missing an ingredient?

• What to use instead of pearl barley
• What to use instead of turnip
• What to use instead of parsley
• What to use instead of leek
• What to use instead of carrots

Instructions

1. Scrub the carrot and turnip well (don't peel them). Wash the celery, parsley and barley.
2. Cut all the vegetables into thin strips and put them in a pot with the barley and water.
3. Bring to a boil and simmer very gently for an hour and a half, until the barley is very tender.
4. Add the chopped parsley and the salt and serve.

Nutrition facts

Approximate, per serving (about 377 g). Calculated with data from USDA FoodData Central.