Pearl barley & chorizo soup | Tesco with Jamie Oliver

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“Tuning in with the seasons means you can make this beautiful soup all year round and it’ll always taste different – it never gets old! The mixed veg gives it a minestrone vibe, but I’ve gone for a nice bit of chorizo to flavour the base and used hearty barley – instead of pasta – for added bite. Make a big batch and freeze in portions to enjoy another day.” – Jamie Oliver

See recipe below
Serves: 8
Time: 5 mins to prepare and 1hr 05 mins to cook

2 onions
2 carrot
2 sticks of celery
olive oil
150g quality chorizo
2 bay leaves
200g pearl barley
2 x 400g tins of quality peeled plum tomatoes
4 x vegetable stock cubes, made up with 1.8ltr water
500g kale, or other seasonal greens such as Savoy cabbage or cavolo nero
extra virgin olive oil

1. Peel and roughly chop the onions, then scrub, trim and roughly chop the carrots and celery.
2. Place a large deep, lidded pan over a medium heat with ½ tbsp olive oil.
3. Roughly chop the chorizo, add to the pan and fry for 2 mins or until golden. Spoon out a quarter and set aside.
4. Add the chopped veg and bay leaves, then cook for 10 mins, or until softened, stirring occasionally.
5. Stir in the barley, then scrunch in the tomatoes, along with 1 tin’s worth of water and the stock. Give everything a good stir, bring to the boil, then turn the heat down to low and simmer for 40 mins with the lid ajar, stirring occasionally.
6. Prep the greens, removing any tough stalks, then finely shred. Add to the pan and simmer for a further 10 mins, or until tender.
7. Leave the soup chunky, or blitz a third with a stick blender to give it a thicker, smoother texture. Taste and season to perfection with sea salt and black pepper.
8. Ladle into bowls, scatter over the reserved chorizo and drizzle with good-quality extra virgin olive oil. Delicious with toasted bread for dunking.

Jamie’s tip: “Pearl barley is higher in fibre than white pasta. This recipe also gives you 2 of your 5-a-day. Bonus!”


Joe Kelly says:

This soup is banging and is now a regular addition to our weekly menu. It’s tasty, it’s healthy & even the kids love it. I couldn’t recommend this soup enough!!

Butjer Doje says:

Very delicious recipe. I made tonight with chorizo from a mexican market and only had brown rice but next time want barley because it is a little heartier. Thank you!

Daniel Smith says:

its nice, i just done it, makes loads though, probably could've halved everything but that doesn't really matter, itsgood

Austin says:

Good, but not affordable by any means. It cost me $5 in chorizo and $6 in kale. To be affordable I would use regular pork sausage and add some smoked paprika. For the greens: frozen spinach.

Linda Hannan says:

I've just made this. Not much flavour, taste only of tomato. What did I do wrong please ? X

Pixmoto says:

Look s a great recipe. Could you please share the ingredient list? ~ Liz

Tom Davias says:

I actually had some of that soup today, it really tastes very nice 🤑

Olivier pilon rousseau says:

I will watch later but please change the thumbnail, it look’s like you actively tried to take a shot where your guess looks a bit slow.

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