Chunky Leek & Pearl Barley Soup

Before I start I should mention that this is not my original recipe, I found it via the BBC. Though I can’t remember if it was in a book, or on the website as it was early this year. Anyway – credit goes to BBC for original idea & visit etc. etc.


  • To Prepare: 10-15 minutes
  • To Cook: 1 hour 10 minutes (ish)


  • 2 -3 leeks sliced into rings
  • 2 onions, chopped
  • 1 Carrot chopped
  • 2 celery sticks
  • 1 orange
  • 2 tomatoes chopped
  • 400g tin of chickpeas
  • 1 chilli chopped (& de-seeded if you are weak girly man)
  • 2 garlic cloves – crushed
  • 1 tsp of caster sugar
  • 2.5-3 litres of veg stock
  • 250-300g Pearl Barley
  • 2 bay leaf
  • Rosemary (optional)
  • Salt & pepper to taste


  • Big Pan (A Massive one)
  • Chopping Board
  • Decent knife
  • Zester (optional)
  • Grater for orange
  • Wooden spoon


  1. Prepare your vegetables. If you prepare and are organised – this soup is easy!
  2. Add oil into pan and heat on low
  3. Add garlic, onion, carrot, leeks & celery into pan and cook for 5 minutes until veg is starting to soften
  4. Grate orange zest into pan
  5. Add chilli and sugar. Cook for a minute or so.
  6. Add orange juice (squeezed from zested orange) and the tomatoes and stir everything up
  7. Add chickpeas and vegetable stock, rosemary and bay leaves. Bring to boil striring
  8. Simmer for 20 minutes
  9. Add Pearl barley & simmer until Pearl barley is cooked – about 35-minutes
  10. Season to taste


  • The chunkiness depends on how you like it really
  • It freezes quite well – always handy!
  • Recommended Soundtrack: Bon Iver

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s