Scotch barley soup
4 carrots, grated
3 onions, chopped
2 parsnips, diced
1 tablespoon olive oil
4 pints water
1 cup pearl barley
1 teaspoon low sodium salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
Heat the oil in a large pan or soup kettle.
Cook the carrots, onions and parsnips in the oil for 15 minutes.
Add the water and bring to a boil.
Stir in the barley, salt and pepper.
Cook on a low heat for 1 1/2 hours.
Sprinkle with the parsley before serving.