Pearl Barley Soup
A vegetable-packed soup with chewy pearl barley, mushrooms, carrots and fragrant herbs. Serve it as a hearty one-pot meal.
By Cookin' KitchenUpdated
- Total: 55 minutes
- Servings: 4 servings
Recipe
Pearl Barley Soup
A vegetable-packed soup with chewy pearl barley, mushrooms, carrots and fragrant herbs. Serve it as a hearty one-pot meal.
Cookin' · https://cookin.club/recipes/pearl-barley-soup
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Servings
- 4
Ingredients
For 4 servings
Soup
Equipment
- Colander
- Pot
- Slotted spoon
Instructions
Soup
Step 1: Rinse the barley in a colander under cold tap water. Leave it to drain for several minutes.
Step 2: Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, celery, swede, mushrooms and garlic all at once. Cook for 5 minutes, stirring regularly.
Step 3: Add the thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Tip: Sautéing the herbs and spices helps bring out their flavor.
Step 4: Add the pearl barley and vegetable stock. Stir, bring to a boil, then simmer for 35 minutes, until the barley is cooked. It should be pleasantly chewy, without a hard center like uncooked rice.
Step 5: Stir in the parsley leaves. Ladle into bowls and serve.
Tip: Crusty bread is a suggested accompaniment.
Storing leftovers
Step 6: Strain the soup, or use a slotted spoon, and store the vegetables and barley separately from the broth. Otherwise, the barley will soak up the liquid.
Notes
Swede and vegetable options
Swede, also called rutabaga in the US, can be replaced with turnip, parsnip, celeriac or potato. For other vegetables, choose ones that can withstand a 35-minute simmer. Sauté faster-cooking vegetables such as asparagus first, then add them near the end; stir tender greens such as baby spinach in at the end.
Pearl barley is paler, cooks faster and is less chewy than hulled barley. It is commonly found in the soup or grain aisle, often near dried beans.
Nutrition per serving
- Calories
- 262 kcal
- Fat
- 7 g
- Saturated fat
- 1 g
- Carbohydrates
- 47 g
- Sugar
- 9 g
- Fiber
- 10 g
- Protein
- 7 g
- Sodium
- 2,186 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pearl barley gives this vegetable soup a nutty flavor and pleasantly chewy texture. Mushrooms, carrots, celery and swede simmer with herbs and spices in vegetable stock for a hearty one-pot meal.
Use pearl barley, not hulled barley, and serve the soup with crusty bread if you like.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment