Hearty Barley Vegetable Soup
This comforting Hearty Barley Vegetable Soup is a wholesome and deeply satisfying dish, perfect for nourishing the body and soul. Brimming with an array of vibrant vegetables and chewy pearl barley, it offers a delightful texture contrast and rich, savory flavors. It's an ideal choice for a cozy meal, delivering warmth and robust goodness in every spoonful.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
50-55 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Packed with wholesome vegetables and fiber-rich barley, making it incredibly nutritious.
- A comforting and warming meal, perfect for chilly days or when you need something nourishing.
- Easy to prepare in one pot, minimizing cleanup and making it ideal for busy weeknights.
- Highly adaptable; feel free to add your favorite seasonal vegetables or legumes.
- Delivers a satisfying texture and rich, savory flavor that appeals to all ages.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 small onion (approx. 100g), finely diced
- 2 medium carrots (approx. 120g), peeled and chopped into ½ cm (¼ inch) pieces
- 2 celery stalks (approx. 100g), chopped into ½ cm (¼ inch) pieces
- 2 cloves garlic, minced
- 100g (½ cup) pearl barley, rinsed
- 950 ml (4 cups) low-sodium vegetable broth
- 400g (14 oz) can diced tomatoes, undrained
- 5 ml (1 teaspoon) dried thyme
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or a lemon wedge, for serving (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion, chopped carrots, and chopped celery. Sauté these aromatic vegetables for approximately 5 minutes, stirring occasionally, until they begin to soften and become fragrant.
- Add the minced garlic to the pot and continue to cook for another minute until fragrant, being careful not to burn it. Then, introduce the rinsed pearl barley, low-sodium vegetable broth, undrained diced tomatoes, and dried thyme to the pot. Stir all the ingredients well to combine them thoroughly.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer steadily for 30 to 35 minutes. This simmering time allows the pearl barley to cook through and become tender, while the flavors meld beautifully.
- Once the barley is tender, remove the pot from the heat. Taste the soup and adjust the seasoning with sea salt and freshly ground black pepper as needed. Ladle the hearty barley vegetable soup into bowls and serve immediately, garnished with fresh herbs like parsley or a squeeze of fresh lemon juice for a bright finish, if desired.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Essential Success Tips
- Rinsing the pearl barley before adding it to the soup helps to remove excess starch, preventing the soup from becoming overly cloudy and ensuring each grain cooks evenly.
- Do not skip the initial sautéing of the mirepoix (onion, carrots, celery). This step builds a foundational layer of flavor that is crucial for a truly delicious soup.
- Ensure the soup simmers gently, rather than boiling vigorously, to allow the barley to cook tenderly without becoming mushy or sticking to the bottom of the pot.
- Taste and adjust seasonings at the end. Different vegetable broths have varying sodium levels, so adjusting the salt just before serving ensures perfect balance.
- For an extra layer of flavor, consider adding a bay leaf during simmering and removing it before serving.
Professional Cooking Secrets
- To deepen the umami profile, roast your carrots and celery slightly before adding them to the pot. A quick roast enhances their sweetness and adds complexity that truly elevates the soup base.
- For a richer mouthfeel without adding dairy, finish the soup with a swirl of high-quality extra virgin olive oil or a spoonful of nutritional yeast after cooking.
- If you have homemade vegetable stock, it will vastly improve the depth of flavor compared to store-bought broth. Consider making a batch specifically for dishes like this.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The barley will continue to absorb liquid, so you may need to add a splash of water or broth when reheating.
- Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add other vegetables such as green beans, spinach (stir in at the very end), corn, or zucchini during the last 10-15 minutes of simmering. Cooked lentils or cannellini beans can also be added for extra protein.
Frequently Asked Questions
Can I use quick-cooking barley instead of pearl barley?
Yes, you can use quick-cooking barley, but be aware that its cooking time will be significantly shorter. Adjust the simmering time accordingly, likely to around 10-15 minutes, or until the barley is tender. Always check package instructions.
What can I add for more protein?
To boost the protein content, you can add cooked lentils, chickpeas, cannellini beans, or shredded cooked chicken breast during the last few minutes of simmering, just long enough to heat through.
Is this soup suitable for meal prepping?
Absolutely! This hearty soup is excellent for meal prepping. Its flavors tend to meld and improve over time, making it even more delicious on subsequent days. Just remember the barley will absorb more liquid, so have extra broth on hand if you prefer a thinner consistency.
Nutrition Facts (Per Serving)
Approximately per serving: Calories: 250, Protein: 8g, Fat: 7g, Carbohydrates: 40g, Fiber: 10g.
Allergy Information
Contains gluten (from pearl barley). For a gluten-free version, substitute the pearl barley with an equal amount of quinoa or wild rice, adjusting cooking times as needed.
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