Hearty Pearled Barley Soup with Vegetables Recipe
This hearty and nutritious barley soup combines pearled barley, fresh vegetables, and aromatic herbs simmered to perfection in vegetable broth. It’s a comforting, wholesome dish perfect for a light lunch or a cozy dinner, offering a delicious way to enjoy a vegan, gluten-free meal that’s both filling and flavorful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
Soup Ingredients
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas (or other beans)
- 4 ½ cups water or vegetable broth, plus more if needed
- 1 Tbsp tomato paste, or 1 diced tomato
- 1 Tbsp olive oil, plus extra for drizzling
- 1 garlic clove, minced
- 1 medium-sized onion, diced
- 1 large celery rib, sliced
- 2 large carrots, diced
- 1 medium-sized potato, cut into cubes
- 1 tsp oregano
- 2 bay leaves
- 3 thyme sprigs (optional)
- Salt and pepper, to taste
Instructions
- Sauté vegetables: Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and becomes translucent, approximately 7 minutes.
- Add herbs and garlic: Stir in the minced garlic, thyme sprigs, oregano, and bay leaves. Cook for about 1 minute to release their aroma.
- Add barley and potatoes: Incorporate the rinsed pearled barley, cubed potatoes, and tomato paste. Stir well to combine ingredients evenly.
- Add liquid and simmer: Pour in the vegetable broth (or water), season with a pinch of salt and pepper. Increase heat to bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and gently simmer for 25-30 minutes until the barley is tender. Add more liquid if a thinner soup is desired.
- Cook peas: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Season and finish: Turn off the heat. Remove thyme sprigs and bay leaves. Taste the soup and adjust seasoning with salt and pepper as needed, adding extra salt in increments for balance.
- Serve: Ladle the soup into bowls, drizzle with extra olive oil and freshly ground black pepper if desired. For a non-vegan option, top with freshly grated parmesan cheese to enhance flavor. Enjoy immediately.
Notes
- Nutrition data provided are estimates only and may vary based on exact ingredients used.
- For a thinner soup, add additional water or broth as needed during cooking.
- Use fresh herbs if available for a more vibrant flavor.
- This soup can be made gluten-free by ensuring the barley is certified gluten-free or substituting with another grain if needed.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
