Irish Vegetable Soup
User Reviews
5
Irish Vegetable Soup
Description
This soup features a mix of carrot, celery, potato, leek, onion, scallions, and parsley combined with barley and seasoned with salt and black pepper. After preparing and chopping the vegetables, they are placed in a slow cooker with vegetable stock and barley, then cooked on high for 4 hours or low for 8 hours. The slow cooking melds the flavors and softens the barley and vegetables into a thick, stew-like consistency.
The inclusion of barley adds a chewy texture contrasting with the softened vegetables, while the blend of leeks, scallions, parsley, and onion layers in fresh herbaceous and slightly sweet notes. The seasoning is simple, allowing the natural vegetable flavors to stand out. The soup suits a filling, wholesome meal and can be enjoyed on its own or with bread.
The recipe notes indicate the soup can be thinned by adding more vegetable stock if a less thick consistency is preferred. This flexibility helps tailor the soup’s texture to personal liking.
Ingredients
- 1 lb carrot
- 10 oz celery about 6 stalks
- 10 oz potato
- 10 oz leek 1 large leek
- 10 oz onion 1 large onion
- 2 oz scallions small bunch
- 2 oz parsley either flat leaf or curly or both
- 4 pints vegetable stock
- 8 oz barley
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Remove the root and about an inch off the tops of the leek. Chop the entire leek into thin slices, then wash it and drain it.
- Wash the celery stalks. Slice off the root and an inch off the top of the stalks. Chop celery into even slices, chop any celery leaves too. Place into a large bowl.
- Peel and chop the onion into even pieces. Add them to the large vegetable bowl.
- Wash, and peel the carrots, remove the carrot tips and slice into thin even slices. Add to the vegetable bowl.
- Wash and slice scallions. Then place into the vegetable bowl.
- Wash the parsley and remove the stalks. Tear into smaller pieces. Add to the vegetable bowl.
- Place the contents of the bowl of veggies into a slow cooker.
- Wash potatoes. Peel the skins if desired, then add potatoes and barley to the slow cooker.
- Add the vegetable stock to the slow cooker. Season with salt and pepper. Cook on high for 4 hours or low for 8 hours. Check seasoning before serving.
Notes
- This soup has a thick and hearty consistency; add extra vegetable stock to adjust to a thinner soup if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 39mg | 2% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9472IU | 189% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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