Barley Soup with Vegetables and Herbs Recipe

Introduction

This hearty barley soup is a comforting and nutritious meal, perfect for chilly days. Packed with vegetables and tender pearled barley, it’s a wholesome dish that comes together easily in one pot.

Ingredients

• 3/4 cup (130 grams) pearled barley, rinsed and drained
• 1 cup (130 grams) frozen peas (or other beans)
• 4 ½ cups water or vegetable broth, plus more if needed
• 1 Tbsp tomato paste, or 1 diced tomato
• 1 Tbsp olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1 medium-sized onion, diced
• 1 large celery rib, sliced
• 2 large carrots, diced
• 1 medium-sized potato, cut into cubes
• 1 tsp oregano
• 2 bay leaves
• 3 thyme sprigs (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and becomes translucent, about 7 minutes.
2. Step 2: Add the minced garlic, thyme sprigs, oregano, and bay leaves. Stir for about 1 minute until fragrant.
3. Step 3: Stir in the pearled barley, cubed potatoes, and tomato paste (or diced tomato), mixing well to combine.
4. Step 4: Pour in the vegetable broth or water, season with a good pinch of salt and pepper. Bring the mixture to a boil, then cover the pot and reduce heat to simmer gently for 25-30 minutes, or until the barley is tender. Add more liquid if you prefer a thinner soup.
5. Step 5: Once the barley is cooked, stir in the frozen peas and cook for an additional 5 minutes.
6. Step 6: Turn off the heat. Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Serve the soup in bowls, drizzled with extra olive oil and freshly ground black pepper. For a non-vegan option, top with freshly grated parmesan cheese. Enjoy!

Tips & Variations

• For extra depth, sauté the vegetables until caramelized before adding the liquids.
• Use vegetable broth for more flavor instead of plain water.
• Add other vegetables like zucchini or spinach for extra nutrition.
• If you don’t have thyme sprigs, dried thyme works fine—use about 1/2 teaspoon.
• Leftover soup thickens when refrigerated; add a splash of broth or water when reheating.

Storage

Store the barley soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a little water or broth if the soup has thickened. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steel-cut barley instead of pearled barley?

Steel-cut barley takes longer to cook and has a chewier texture. If using steel-cut, increase the cooking time by 20-30 minutes and add more liquid as needed.

Is this soup vegan?

Yes, this soup is naturally vegan when made with vegetable broth and without the parmesan cheese topping. It’s a great plant-based meal option.

Barley Soup with Vegetables and Herbs Recipe

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★★★★★

4.7 from 103 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and comforting barley soup packed with fresh vegetables and aromatic herbs, perfect for a nutritious and warming meal. This easy-to-make recipe features pearled barley simmered with onions, carrots, celery, potatoes, and peas in a flavorful vegetable broth, enhanced with tomato paste and herbs like oregano and thyme.

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Ingredients

Scale 1x2x3x

Grains and Legumes

• 3/4 cup (130 grams) pearled barley, rinsed and drained
• 1 cup (130 grams) frozen peas (or other beans)

Vegetables

• 1 medium-sized onion, diced
• 1 large celery rib, sliced
• 2 large carrots, diced
• 1 medium-sized potato, cut into cubes
• 1 Tbsp tomato paste, or 1 diced tomato
• 1 garlic clove, minced

Liquids and Fats

• 4 ½ cups water or vegetable broth, plus more if needed
• 1 Tbsp olive oil, plus extra for drizzling

Herbs and Spices

• 1 tsp oregano
• 2 bay leaves
• 3 thyme sprigs (optional)
• Salt and pepper, to taste

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Instructions

1. Sauté Vegetables: Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and turns translucent, about 7 minutes.
2. Add Aromatics: Stir in the minced garlic, thyme sprigs, oregano, and bay leaves. Cook for about 1 minute until fragrant.
3. Incorporate Barley and Potato: Add the rinsed pearled barley, cubed potatoes, and tomato paste (or diced tomato). Stir well to combine all ingredients.
4. Add Broth and Season: Pour in the vegetable broth or water. Add a pinch of salt and pepper. Increase heat and bring the mixture to a boil.
5. Simmer the Soup: Once boiling, cover the pot and reduce heat to a gentle simmer. Cook for 25-30 minutes or until the barley is tender. If the soup is too thick, add an extra cup of water or broth as needed.
6. Add Peas and Finish Cooking: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
7. Season and Serve: Turn off the heat, remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as desired. Ladle soup into bowls, drizzle with extra virgin olive oil, and add freshly ground black pepper. Optionally, serve with freshly grated Parmesan cheese if not keeping it vegan. Enjoy!

Notes

• Adjust salt according to your broth’s saltiness and personal preference.
• Vegetable broth can be substituted with water for a lighter soup.
• Add extra water or broth to achieve desired soup thickness.
• For a non-vegan version, freshly grated Parmesan cheese adds delicious flavor.
• Nutrition information is an estimate and may vary based on ingredients used.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: International

Keywords: barley soup, vegetarian soup, hearty soup, vegetable soup, healthy soup, easy soup recipe