Pearl Barley Soup with Vegetables and Fresh Herbs Recipe
Introduction
This hearty pearl barley soup is a comforting and nutritious meal packed with vegetables and warming herbs. Its chewy barley and rich vegetable broth make it perfect for chilly days or whenever you need a satisfying bowl of goodness.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm (0.4″) cubes
- 2 celery stems, chopped into 1cm (0.4″) cubes
- 2 small or 1 medium swede (rutabaga), peeled, chopped into 1cm (0.4″) cubes (~200g)
- 150g (5 oz) white mushrooms, cut into quarters (larger ones cut into 6 or 8 pieces)
- 2 garlic cloves, finely minced
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres (about 7 quarts) vegetable stock
- 1 cup fresh parsley leaves
Instructions
- Step 1: Rinse the pearl barley in a colander under cold running water. Allow it to drain for several minutes.
- Step 2: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, swede, mushrooms, and garlic all at once. Cook for about 5 minutes, stirring regularly, until the vegetables start to soften.
- Step 3: Add the thyme, ground coriander, ground fennel, bay leaves, salt, and pepper to the pot. Cook and stir for 1 minute to release the flavors of the herbs and spices.
- Step 4: Stir in the rinsed pearl barley and pour in the vegetable stock. Bring the mixture to a boil, then reduce heat and simmer gently for 35 minutes, or until the barley is tender but still chewy, without a hard center.
- Step 5: Remove the bay leaves, then stir in the fresh parsley leaves. Ladle the soup into bowls and serve warm.
Tips & Variations
- For extra depth, roast the carrot, swede, and mushrooms before adding them to the pot.
- Swap swede for turnip or parsnip if needed, keeping similar quantities.
- If you prefer a thicker soup, use less vegetable stock or blend a portion before serving.
- Fresh herbs like dill or thyme can add a different aromatic touch.
Storage
Store leftover soup by separating the solids from the broth to prevent the barley from soaking up all the liquid. Keep both in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, combining broth and solids as needed, and add extra stock or water if the soup has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use hulled barley instead of pearl barley?
No, hulled barley takes much longer to cook and will remain tough in this recipe. Pearl barley is softened and more suitable for soups.
Can I make this soup in advance?
Yes, the flavors develop well after resting. Store the soup as directed and reheat before serving. Add fresh parsley when reheating for the best freshness.
PrintPearl Barley Soup with Vegetables and Fresh Herbs Recipe
This hearty Pearl Barley Soup is a nutritious and comforting dish packed with tender vegetables, aromatic herbs, and wholesome pearl barley. Perfect for a warming lunch or dinner, this soup combines a medley of fresh ingredients simmered to perfection, delivering a rich, earthy flavor with a satisfying texture. Ideal for those seeking a wholesome vegetarian and low-fat meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4″ cubes
- 2 celery stems, chopped into 1cm / 0.4″ cubes
- 2 small or 1 medium swede (rutabaga), peeled, chopped into 1cm / 0.4″ cubes (~200g)
- 150g / 5 oz white mushrooms, cut into quarters (larger ones cut into 6 or 8 pieces)
- 2 garlic cloves, finely minced
Herbs & Spices
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried thyme)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried bay leaf)
- 1 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Other Ingredients
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres / 1.85 quarts vegetable stock
- 1 cup fresh parsley leaves
Instructions
- Rinse the barley: Rinse the pearl barley in a colander under cold running water and leave it to drain for several minutes to remove excess starch and any debris.
- Sauté the vegetables: Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, chopped carrot, celery, swede, mushrooms, and minced garlic all at once. Cook for 5 minutes, stirring regularly to soften the vegetables without browning.
- Add herbs and spices: Stir in the chopped fresh thyme (or dried thyme), ground coriander, ground fennel, bay leaves, salt, and black pepper. Cook for an additional 1 minute to release the aromas of the herbs and spices.
- Simmer the soup: Add the rinsed pearl barley and vegetable stock to the pot. Stir well to combine and bring the mixture to a boil. Once boiling, reduce heat and simmer gently for 35 minutes, or until the barley is tender and chewy but no longer has a hard center.
- Finish with parsley: Stir in the fresh parsley leaves to the hot soup for a fresh, vibrant finish. Ladle the soup into bowls and serve immediately.
- Storing leftovers: To store leftovers, strain the soup or use a slotted spoon to separate the vegetables and barley from the broth. Store them separately to prevent the barley from absorbing all the liquid and becoming overly mushy.
Notes
- Note 1: Swede is also known as rutabaga in the US; it adds a subtle sweetness and hearty texture to the soup.
- Note 2: Pearl barley is preferred for its quicker cooking time and tender texture; avoid hulled barley as it is harder and takes longer to cook.
- For a richer flavor, use homemade or high-quality vegetable stock.
- To make the soup gluten-free, substitute pearl barley with a gluten-free grain such as quinoa or millet, though cooking times will vary.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Keywords: Pearl barley soup, vegetarian soup, healthy soup, barley recipe, vegetable barley soup, hearty soup, low fat soup
