Home > Soup > Homemade Vegetable Soup

Homemade Vegetable Soup

The staple of good kitchens throughout the land is a bowl of freshly made vegetable soup. Cheap to make and plenty of hearty warmth.


  • 125g soup mix (mainly pearl barley, yellow and green split peas)
  • 125g red lentils
  • 4 small onions
  • 6 cloves of garlic
  • 4 stalks of celery
  • 6 carrots
  • 1 leek
  • 25g flat-leaf parsley
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 litre vegetable stock


Rinse the soup mix and red lentils well under cold water. Add to a pan large enough to hold around 4 litres of liquid and pour over 2 litres of water. Bring to the boil and keep boiling partially covered for an hour until most of the liquid has evaporated and resembles an aromatic grey sludge. The mixture needs to boil vigourously to kill the toxins and soften the beans, etc instead of soaking overnight. While boiling skim off the foam from the surface.

Finely chop the onions and celery and crush the cloves of garlic. Reduce the heat to medium and stir all three in to the pan. Add the salt and litre of vegetable stock followed by another 500ml of water. Cover the pan and allow to simmer for an hour.

Chop the carrots and parsley and slice the leek. Add to the pan along with another 500ml of water and simmer for a further hour. The soup is ready to serve when the carrots are done.

Categories: Soup
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