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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/pearl-barley-soup-with-vegetables-and-herbs-recipe/