Print

Pearl Barley Soup with Vegetables and Fresh Herbs Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbyclara.com/pearl-barley-soup-with-vegetables-and-fresh-herbs-recipe/