Barley minestrone

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

This is the ultimate soup-stew, an economical one-pot dish to be eaten with a spoon on a cold day in the Welsh uplands. Vary the vegetables as you please. The barley will need to be soaked overnight. If you forget, replace it with pasta, cooked beans or rice.


  • 1 large leek, washed and finely sliced
  • 1 large carrot, scraped and diced
  • 2–3 celery sticks, finely sliced


Gently sweat the leek, carrot and celery in half the olive oil in a roomy saucepan. Add the barley with its soaking water and 2 litres water. Bring to the boil and skim off any grey foam that rises. Add the herbs and simmer for about 30 minutes, till the barley is soft.

Add the potato and t