For dinner, I wanted a big belly hug of a bowl of soup so I made my blind Scouse recipe and changed it up by adding shaved Brussels sprouts. Tastes amazing. So comforting!
2 T Olive oil
1/2 large onion chopped
3 large carrots sliced
4-5 small to medium yellow potatoes, peeled and chopped into large chunks
One handful pearl barley
2 big handfuls of shaved Brussels sprouts, chopped (I used the bagged sprouts from Trader Joes)
1 tsp mixed dried herbs (Rosemary sage parsley and thyme)
2 veggie stock cubes
1 can white beans drained and rinsed
Salt and pepper to taste
Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, Brussels, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for one to one and a half hours to ensure the barley is soft and veggies cooked. Add water if it seems too dry.
Adjust seasoning to your taste.