Irish Farmhouse Soup
Warm broth, potatoes and vegetables in a deliciously mild broth soup. A traditional Irish soup for your whole family.
Servings Prep Time
4servings 20minutes
Cook Time
1hour
Servings Prep Time
4servings 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Chop all vegetables. Set aside.
  2. Add two cups of the vegetable broth/stock to a medium saucepan and add the pearl barley. Bring the broth to a boil, cover partially, and reduce heat to a simmer. Stirring occasionally, cook until the barley begins to soften (mine took 15 minutes; yours might take longer), then remove the pan from the hot burner and uncover the pan.
  3. While the barley is cooking, heat the 2 tablespoons of neutral oil in a large soup pot or dutch oven. Pat dry any vegetables you have soaking in water.
  4. Add all of the chopped vegetables to the oil: onion, celery, carrots, potatoes and leek. Stir the vegetables as they saute to keep them from browning or sticking to the pan. Cook and stir for 5 to 10 minutes or until the vegetables begin to soften. (They will finish cooking when broth is added.)
  5. Add 4 cups of vegetable broth to the soup pot or dutch oven. Add the cooked pearl barley and both bay leaves. If using fresh thyme or rosemary, add to the broth mixture at this time. Turn the heat up for a minute to bring the mixture to a boil, then partially cover and simmer until the vegetables are soft, 30 to 40 minutes. Remove both bay leaves and throw away.
  6. At this point, you can add the final 1 cup of vegetable broth to the soup, heat through, add salt and pepper, and serve as is. Or you can thicken it a tiny bit with the instructions below.
  7. Stir the tablespoon of cornstarch into the last cup of the vegetable broth until it is smooth and thoroughly dissolved. Pour this cornstarch mixture into the soup, stirring the soup as you pour. Continue to stir for 2 or 3 minutes, until the soup thickens and is heated through.
  8. Add salt and pepper to taste. Top with chopped green onions or fresh parsley for garnish. Serve hot with your favorite crackers or bread.
Recipe Notes

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