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Helen's Vegetable Soup
Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Beef Recipes,Recipes,Soup Recipes,Vegetable Recipes | 3 Comments
This is my favourite soup for every day eating. I make it at least once a fortnight all winter.
It freezes well.
I grate all of my vegetables in the food processor with the grater attachment in place. The spinach I chop in the food processor with a regular blade in place.
Heat 2 tablespoons of oil in a stock pot over a medium – high heat, brown shin well on both sides.
Reduce heat and add tomato paste along with onions, carrots, parsnip, swede, garlic and celery. Add approximately 1/4 cup olive oil and salt to taste and allow vegetables to sweat over a gentle heat for 10-15 minutes, stirring at times.
Add water and pearl barley and cook soup at a gentle simmer for at least 3 hours. Several hours into cooking add the chopped spinach and parsley.
Taste regularly to check seasonings.
Serve garnished with extra chopped parsley.
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