Description
This hearty Pearl Barley Soup is a nutritious and comforting dish, packed with vegetables, pearl barley, and fragrant herbs. Perfect for a wholesome meal, this soup features a medley of carrots, celery, swede, mushrooms, garlic and fresh parsley, simmered to perfection in vegetable stock. Its lovely chewy texture and aromatic spices make it a satisfying and wholesome choice for lunch or dinner.
Ingredients
Scale
Vegetables
- 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 (rutabaga), peeled, chopped into 1cm (0.4″) cubes (~200g)
- 150g (5 oz) white mushrooms, cut into quarters (larger ones cut into 6 or 8)
- 2 garlic cloves, finely minced
- 1 cup fresh parsley leaves
Herbs & Spices
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1.75 tsp cooking or kosher salt
- 1/2 tsp black pepper
Other Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres (approximately 7 cups) vegetable stock
Instructions
- Rinse barley: Rinse pearl barley thoroughly in a colander under cold tap water and leave it to drain for several minutes to remove excess starch and impurities.
- Sauté vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, chopped carrot, celery, swede, mushrooms, and minced garlic all at once. Cook them for about 5 minutes, stirring regularly until the vegetables soften slightly and develop a fragrant aroma.
- Sauté herbs and spices: Add the thyme, ground coriander, ground fennel, bay leaves, salt, and black pepper to the pot. Stir continuously and cook for another 1 minute to release the flavors of the herbs and spices.
- Simmer soup: Pour in the vegetable stock and add the drained pearl barley to the pot. Stir to combine all ingredients. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for 35 minutes until the barley is tender but still has a pleasant chewy texture, without a hard center.
- Add parsley and serve: Stir in the fresh parsley leaves just before serving to add a touch of freshness and color. Ladle the soup into bowls and enjoy it warm.
Notes
- Use pearl barley, not hulled barley, as pearl barley cooks faster and has a softer texture suitable for soups.
- You can substitute vegetable stock with homemade or low-sodium stock to better control salt content.
- For a thicker soup, reduce the amount of stock or simmer uncovered for a bit longer to concentrate flavors.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
