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Hearty Pearl Barley Soup: Cozy Meal - Hearty barley soup: Make this wholesome, vegetable-packed soup in under an hour. Perfect for a comforting and healthy meal

Hearty Pearl Barley Soup: Cozy Meal

This hearty barley soup is a comforting and nourishing dish, perfect for any day of the week. Packed with wholesome vegetables and tender pearl barley, it’s a satisfying meal that’s surprisingly easy to make. Our recipe focuses on building deep flavor from simple ingredients, ensuring a delicious outcome every time. Whether you’re looking for a healthy lunch or a light dinner, this barley soup is sure to become a favorite.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Rinse 150g pearl barley in a colander with cold tap water until water runs clear. Let it drain.
  2. 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.
  3. Stir in 1/2 tsp thyme, 1/4 tsp ground coriander, and 1/4 tsp ground fennel. Cook for 1 minute more until fragrant.
  4. 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.
  5. Stir in fresh parsley leaves just before serving.
  6. Ladle the hearty soup into bowls and serve immediately.

Notes

- To prevent barley from becoming too mushy, store leftovers separately from the broth if planning to keep for more than a day.
- For a richer flavor, use homemade vegetable stock or chicken stock.
- You can add other vegetables like leeks, parsnips, or peas during the last 15 minutes of simmering.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.