Barley Soup
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This hearty barley soup is perfect for any occasion! 🌟 Packed with wholesome ingredients, it warms you up on cold days and brings comfort to your table. The lovely blend of flavors makes it a family favorite, and it’s incredibly easy to make! Plus, it’s vegan-friendly, allowing everyone to enjoy a bowl. If you’re looking for a cozy dish that delights with every sip, this barley soup is the answer. Let’s dive into the wonderful world of nourishing soup! 🍲
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why make this recipe
Barley soup stands out for its delightful taste and various health benefits. It’s loaded with fiber, vitamins, and minerals from fresh vegetables and barley. The simplicity of the recipe ensures that even beginners can whip it up without any fuss. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this recipe will bring smiles and warmth all around.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
how to make Barley 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
✨ Kitchen Tools You’ll Need
« This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free. »
- Large pot
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
Directions:
- 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 has softened and is turning translucent, about 7 minutes. 🧅
- Add the garlic, thyme, oregano, and bay leaves. Stir for about 1 minute. 🌱
- Add the barley, cubed potatoes, and tomato paste, then give a good stir.
- Pour in the vegetable broth along with a good pinch of salt and pepper. Raise the heat and bring to a boil. Cover the pot, reduce heat, and cook gently for 25-30 minutes, or until the barley is tender. If you prefer a thinner soup, add an extra cup of water or broth. 🔥
- When the barley is cooked, add the peas and cook for a further 5 minutes.
- Turn off the heat, then remove the thyme sprigs and bay leaves. Taste and season with salt and pepper to your liking.
- Divide into bowls, drizzle with olive oil, and add more freshly ground black pepper if desired. Enjoy! If you don’t keep it vegan, serve with freshly grated parmesan cheese for extra flavor. 🧀
how to serve Barley Soup
Barley soup is delicious on its own, but you can serve it alongside crusty bread or a light salad for a complete meal. It’s also delightful topped with a sprinkle of fresh herbs for added flavor.
how to store Barley Soup
Store any leftover barley soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Just make sure to cool it before freezing.
💡 Pro Tips
- If you want a richer flavor, sauté the vegetables a bit longer before adding the broth.
- For extra protein, toss in some cooked chicken strips or beef chunks.
- Feel free to mix in any fresh greens, like spinach or kale, for added nutrition.
- Make it a meal prep favorite by doubling the recipe and freezing portions for later!
variation
You can customize this soup by adding other vegetables like zucchini or bell peppers. Swap out pearl barley for another grain if you prefer, like farro or quinoa!
FAQs
Can I use quick-cooking barley instead?
Yes, but reduce the cooking time as quick-cooking barley typically cooks faster than pearled barley.
Is this soup gluten-free?
This recipe uses barley, which contains gluten. If you need a gluten-free option, try using a gluten-free grain like quinoa instead.
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer. Just reheat before serving.
