Barley and Vegetable Soup Recipe

Ingredients

• 225g/8 oz pearl barley, preferably organic

• 2litres/3 1/2 pints meat stock or water, or a combination of both

• 45ml/3 tbsp olive oil

• 2 carrots, finely chopped

• 2 celery sticks, finely chopped

• 1 leak, thinly sliced

• 1 large potato, finely chopped

• 115g/4 oz diced ham

• 1 bay leaf

• 45ml/3 tbsp chopped fresh parsley

• 1 small fresh rosemary sprig

• salt and ground black pepper

• freshly grated Parmesan cheese, to serve

Serves 6-8

Method:

1. Pick over the barley and discard and stone or other particles. Wash the barley in cold water and soak it in cold water for at least 3 hours.

2. Drain the barley and place it in a large saucepan with the stock or water. Bring to the boil, lower the heat and simmer for 1 hour. Skim off any scum.

3. Stir in the oil, all the vegetables and the ham. Add the herbs. If necessary add more water; the ingredients should be covered by at least 2.5cm/1in. Simmer for 1-1 1/2 hours, or until the vegetables and barley are very tender.

4. Season to taste with salt and pepper. Serve hot with grated Parmesan cheese, if desired.