Cozy evenings are a little brighter when you have a warm bowl of soup in your hands. Today, I want to share with you my favorite Barley Soup recipe—a creamy and nourishing dish that’s perfect for chilly days. As I stir the pot, memories wash over me; I remember my grandmother making a similar soup on rainy afternoons, filling the house with a comforting aroma that warmed our hearts.
This Barley Soup is not just a dish; it’s a hug in a bowl, showcasing tender barley dancing amidst vibrant vegetables. Whether you’re seeking an easy weeknight dinner or a sumptuous weekend treat, this recipe ticks all the boxes. The delightful combination of herbs and wholesome ingredients creates a flavor profile that is nothing short of magical. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Savory and hearty, perfect for warming you from the inside out.
- Quick and straightforward, making it an effortless go-to for busy weeknights.
- Customizable with your favorite vegetables or beans, allowing for endless creativity.
- A budget-friendly recipe that’s both nutritious and filling.
- Vegan and easily made with pantry staples, ideal for various diets.
What You’ll Need
Gather these simple ingredients to create a comforting bowl of Barley Soup:
- 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
How to Make Barley Soup
Ready to cozy up your kitchen? Let’s make it together!
Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
Add the minced garlic, thyme, oregano, and bay leaves into the pot, and stir for about 1 minute to release those fragrant aromas.
Next, add the rinsed barley, cubed potatoes, and tomato paste (or diced tomato) into the mix, stirring well to combine.
Pour in the vegetable broth and a generous pinch of salt and pepper. Increase the heat to bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer gently for 25-30 minutes or until the barley is tender. If you prefer a thinner soup, now is the time to add an extra cup of water or broth.
Once the barley is cooked, add the frozen peas and cook for another 5 minutes until heated through.
Turn off the heat and carefully remove the thyme sprigs and bay leaves. Taste the soup and season with additional salt and pepper as needed.
Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and sprinkle with freshly ground black pepper to taste. For a non-vegan option, serve with freshly grated parmesan cheese for a richer flavor. Enjoy!
Variations & Creative Twists
Want to shake things up? Here are some delicious variations to try with this barley soup:
Zesty Lemon Twist: Squeeze fresh lemon juice just before serving for a bright and refreshing flavor that elevates the soup.
Creamy Dream: Stir in a splash of coconut milk or a dollop of vegan sour cream for an indulgently creamy texture.
Herbaceous Upgrade: Consider swapping the thyme for fresh dill or parsley for a burst of fresh flavor that complements the soup beautifully.
Loaded Veggies: Add in your choice of seasonal vegetables, like spinach or zucchini, for extra nutrition and color.
Chef Emma’s Helpful Tips
To ensure your soup turns out perfectly, keep these kitchen secrets in mind:
Make-ahead Magic: This soup stores wonderfully! Make a big batch ahead of time, and simply reheat when you’re ready to enjoy.
Ingredient Swaps: Feel free to swap out the barley for quinoa or farro if you have those on hand. Just be mindful of the cooking times as they may vary.
Chop with Ease: For even cooking, try to cut your vegetables into similar sizes. This helps them all cook evenly and elevates the overall texture.
Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Just be sure to leave a bit of room in the container for expansion when freezing!
Nutrition Information per Serving
Here’s what you can expect in terms of healthful benefits:
- Serving Size: 1 bowl
- Calories: Approximately 210
- Carbohydrates: 40g
- Sugar: 5g
- Fat: 4g
- Protein: 8g
- Sodium: 260mg (varies based on broth)
Frequently Asked Questions
Can I make this ahead?
Yes! This soup stores well, making it perfect for meal prep.
Can I use different ingredients?
Absolutely! Swap any of the veggies or grains for those you prefer.
How do I store leftovers?
Store in airtight containers in the refrigerator for up to 4 days.
How long does it last?
In the fridge, leftovers will stay fresh for up to 4 days. In the freezer, it can last up to 3 months.
Final Thoughts
This nourishing Barley Soup captures the essence of warmth and comfort, making it perfect for any cozy night in. With its delightful blend of wholesome ingredients and the ability to customize to your taste, it’s a recipe that brings family and friends together. Save this Barley Soup to your cozy recipe board so it’s ready when you need a comforting treat! Enjoy the flavors, the memories, and of course, the cozy moments it brings.
Print
Creamy Barley Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting creamy barley soup filled with tender barley and vibrant vegetables, perfect for chilly days.
Ingredients
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas (or other beans)
- 4 ½ cups vegetable broth
- 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
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Add the minced garlic, thyme, oregano, and bay leaves into the pot, and stir for about 1 minute to release those fragrant aromas.
- Next, add the rinsed barley, cubed potatoes, and tomato paste (or diced tomato) into the mix, stirring well to combine.
- Pour in the vegetable broth and a generous pinch of salt and pepper. Increase the heat to bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer gently for 25-30 minutes or until the barley is tender.
- Once the barley is cooked, add the frozen peas and cook for another 5 minutes until heated through.
- Turn off the heat and carefully remove the thyme sprigs and bay leaves. Taste the soup and season with additional salt and pepper as needed.
- Divide the soup into bowls, drizzle with olive oil, and sprinkle with freshly ground black pepper to taste. Enjoy!
Notes
This soup stores well and can be made ahead. Leftovers can be stored for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 260mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
