Description
A warm and comforting creamy barley soup filled with tender barley and vibrant vegetables, perfect for chilly days.
Ingredients
Scale
- 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