Italian barley & vegetable soup

♥ I favor organic pure produce
This is one of my favorites I have to say. It is very quick to prepare but it needs to cook for around 45 minutes. I serve mine with coldpressed olive oil and loads of parmesan cheese… 🙂 .. a recipe from my dear friend Edda Jónsdóttir.

Prep Time: 15 mins
Cook Time: 40 mins
Yields: 4-5


  • 130g barley
  • 1,5 L water
  • 2,5 tbsp or 2,5 cubes yeast and msg free organic vegetable stock
  • 1 tsp sea salt
  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 1 onion or leek
  • 5 garlic cloves
  • 85g red lentils
  • 5-7 carrots
  • Coldpressed organic olive oil to serve
  • Fresh parmesan to serve (or shredded mozzarella)


  1. If you have time, soak the barley in cold water for around 1-8 hours with a little lemon juice if possible (not necessary though).
  2. If you have no time to soak just rinse the barley well in colander/sieve under cold running water. When you are going to make the soup simply put the barley in a pot with the water and stock.
  3. Turn up the heat and throw in the rest of the ingredients but chop the onion, garlic and carrots to bite sized pieces first and rinse the lentils in a sieve.
  4. Let the soup boil for around 45 minutes.
  5. Serve with fresh parmesan and organic coldpressed olive oil. Enjoy!

Additional Info

♥ You can substitute the barley with wholegrain rice. ♥ I keep my parmesan in the freezer but take it out 2 hourse before serving it with the soup. If we do not finish it, I simply put it again in the freezer. #Noworries :)

No Replies to "Italian barley & vegetable soup"

    Leave a reply

    Your email address will not be published.