Description
A warm and nourishing barley soup, perfect for chilly evenings, packed with wholesome vegetables and herbs.
Ingredients
Scale
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas (or other beans)
- 4 ½ cups water or vegetable broth, plus more if needed
- 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 until shimmering.
- Add the diced onion, carrots, and celery, and cook until the onions soften and turn translucent, about 7 minutes.
- Stir in the minced garlic, thyme, oregano, and bay leaves, allowing the fragrant herbs to bloom for about a minute.
- Next, add the rinsed barley and cubed potatoes along with the tomato paste, stirring until combined.
- Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then cover and reduce heat, simmering gently for 25-30 minutes until the barley is tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Turn off the heat, remove thyme sprigs and bay leaves, adjust seasoning as needed.
- Divide the soup into bowls, drizzle with extra olive oil, and add black pepper to taste.
Notes
This soup stores well for up to 4 days in the fridge or can be frozen for up to 3 months. Feel free to customize with your favorite vegetables or grains.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg