Barley Soup
A warm, hearty bowl of barley soup packed with nutritious veggies and nutty flavor, perfect for a cozy family dinner.
Ingredients
For the Soup
- 3/4 cup pearled barley, rinsed and drained Ensure barley is rinsed well to remove dust.
- 4 1/2 cups water or vegetable broth, plus more if needed Use broth for added flavor.
- 1 Tbsp tomato paste (or 1 diced tomato)
- 1 Tbsp olive oil (plus extra for drizzling)
- 1 clove garlic, minced
- 1 medium onion, diced Diced onion will sweeten as it cooks.
- 1 large celery rib, sliced
- 2 large carrots, diced Adds sweetness and texture.
- 1 medium potato, cut into cubes
- 1 cup frozen peas (or other beans)
- 1 tsp oregano Adds herbal flavor.
- 2 units bay leaves
- 3 sprigs thyme (optional)
- to taste salt and pepper Seasoning to preference.
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring often, until the onion has softened and is translucent, about 7 minutes.
- Add the minced garlic, thyme, oregano, and bay leaves. Stir for about 1 minute until fragrant.
Cooking
- Add the pearled barley, cubed potatoes, and tomato paste. Stir well to combine all ingredients evenly.
- Pour in the vegetable broth, along with a good pinch of salt and pepper. Bring the mixture to a boil.
- Cover the pot and reduce the heat. Let it cook gently for 25-30 minutes, or until the barley is tender. Add more broth or water if a thinner soup is preferred.
- Fold in the frozen peas and simmer for a further 5 minutes.
Finishing Touches
- Turn off the heat, and remove the thyme sprigs and bay leaves.
- Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve hot, drizzled with extra olive oil or topped with freshly grated Parmesan cheese.
Notes
This soup can be stored in the fridge for up to 5 days or frozen for 3 months. To reheat, add a bit of water or broth if the soup thickens too much.