Pearl Barley Soup with Vegetables and Herbs Recipe

Introduction

Pearl Barley Soup is a hearty and comforting dish packed with wholesome vegetables and nutty pearl barley. This nourishing soup is perfect for cool days and offers a satisfying texture with a blend of aromatic herbs and spices.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, finely diced
• 2 small or 1 large carrot (~200g/7oz), peeled and chopped into 1cm (0.4″) cubes
• 2 celery stems, chopped into 1cm (0.4″) cubes
• 2 small or 1 medium swede (rutabaga), peeled and 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
• 1/2 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 3/4 tsp cooking or kosher salt
• 1/2 tsp black pepper
• 1 cup pearl barley (NOT hulled barley)
• 1.75 litres (about 1.8 quarts) vegetable stock
• 1 cup fresh parsley leaves

Instructions

1. Step 1: Rinse the pearl barley in a colander under cold tap water. Leave it to drain for several minutes.
2. Step 2: Heat the 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 for about 5 minutes, stirring regularly, until the vegetables start to soften.
3. Step 3: Add the fresh thyme, ground coriander, ground fennel, bay leaves, salt, and black pepper to the pot. Cook for another minute to release their aromas.
4. Step 4: Stir in the rinsed pearl barley and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer gently for 35 minutes, or until the barley is cooked through but still chewy. It should not have a hard center.
5. Step 5: Remove the pot from the heat and stir in the fresh parsley leaves. Ladle the soup into bowls and serve immediately.

Tips & Variations

• Use fresh herbs if possible for brighter flavor; dried can be substituted but reduce quantity.
• Try adding other root vegetables like parsnips or turnips for extra depth.
• For a protein boost, stir in cooked beans or shredded chicken before serving.
• Ensure you use pearl barley and not hulled barley to achieve the right texture and cooking time.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To prevent the barley from absorbing too much liquid, you can strain the soup and store the vegetables and broth separately. Reheat gently on the stove or in a microwave, adding a splash of stock or water if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hulled barley instead of pearl barley?

Hulled barley is not recommended as it takes much longer to cook and has a chewier texture. Pearl barley cooks faster and yields a softer, pleasant bite suitable for soup.

Is this soup vegetarian or vegan?

Yes, this recipe uses vegetable stock and no animal products, making it suitable for both vegetarians and vegans.

Pearl Barley Soup with Vegetables and Herbs Recipe

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★★★★★

4.9 from 50 reviews

A hearty and nutritious Pearl Barley Soup packed with wholesome vegetables and fragrant herbs, simmered to perfection for a comforting and flavorful meal.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

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Vegetables and Herbs

• 1 onion, finely diced
• 2 small or 1 large carrot (~200g/7oz), peeled and chopped into 1cm / 0.4″ cubes
• 2 celery stems, chopped into 1cm / 0.4″ cubes
• 2 small or 1 medium swede (rutabaga), peeled and chopped into 1cm / 0.4″ cubes (~200g)
• 150g / 5 oz white mushrooms, cut into quarters (larger mushrooms cut into 6 or 8 pieces)
• 2 garlic cloves, finely minced
• 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
• 2 fresh bay leaves (or 1 dried)
• 1 cup fresh parsley leaves

Spices and Seasonings

• 1/4 tsp ground coriander
• 1/4 tsp ground fennel
• 1 3/4 tsp cooking/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 / quarts vegetable stock

Instructions

1. Rinse Barley: Rinse pearl barley in a colander under cold tap water thoroughly. Leave it to drain for several minutes to get rid of excess starch and impurities.
2. Sauté Vegetables: Heat the extra virgin olive oil in a pot over medium-high heat. Add the diced onion, carrot, celery, swede, mushrooms, and minced garlic all at once. Cook and stir regularly for about 5 minutes until the vegetables begin to soften.
3. Sauté Herbs and Spices: Add the chopped fresh thyme (or dried), ground coriander, ground fennel, bay leaves, salt, and black pepper to the pot. Continue cooking for another 1 minute to release their aroma.
4. Simmer Soup: Stir in the rinsed pearl barley and pour in the vegetable stock. Bring the mixture to a boil, then lower the heat and simmer gently for 35 minutes. Cook until the barley is tender but still chewy and has no hard center.
5. Add Parsley and Serve: Stir in fresh parsley leaves just before serving to add a bright, fresh flavor. Ladle the soup into bowls and enjoy hot.
6. Store Leftovers: To keep leftovers fresh, strain the soup or use a slotted spoon to separate vegetables and barley from the broth. Store them separately to prevent the barley from soaking up all the liquid.

Notes

• Note 1: Swede is also known as rutabaga in the US; it adds a sweet, earthy flavor and hearty texture.
• Note 2: Use pearl barley, not hulled barley, as pearl barley cooks faster and has a softer texture suitable for soups.
• For a richer flavor, homemade vegetable stock can be used instead of store-bought.
• If you prefer a thicker soup, reduce the amount of vegetable stock slightly.
• Soup can be refrigerated for up to 3 days and reheated gently.

Keywords: Pearl Barley Soup, Vegetable Soup, Hearty Soup, Vegetarian Soup, Healthy Soup, Comfort Food