Hearty Pearl Barley Soup: Cozy Meal
Warm up with this hearty barley soup, packed with tender vegetables like carrots and celery for a satisfying and wholesome meal.
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 (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g)
- 150 g / 5 oz white mushrooms, cut in 4 (larger ones cut into 6 or 8)
- 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
- 150 g / 5 oz pearl barley, rinsed
- 1.5 litres / 6 cups vegetable stock
- Fresh parsley leaves, to serve
Instructions
- Rinse 150g pearl barley in a colander with cold tap water until water runs clear. Let it drain.
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 onion (finely diced), 2 carrots (chopped), 2 celery stems (chopped), 1 swede (chopped), 150g mushrooms (cut), and 2 garlic cloves (minced). Cook for 5 minutes, stirring regularly, until vegetables begin to soften.
- Stir in 1/2 tsp thyme, 1/4 tsp ground coriander, and 1/4 tsp ground fennel. Cook for 1 minute more until fragrant.
- Add the rinsed pearl barley and 1.5 litres vegetable stock to the pot. Stir everything together, bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes, or until the barley is tender with a slight chew.
- Stir in fresh parsley leaves just before serving.
- Ladle the hearty soup into bowls and serve immediately.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.