Ah, Barley Soup—hearty, healthy, and wonderfully comforting. Here’s a classic version packed with vegetables, barley, and savory flavor:
Ingredients
- 1 cup pearl barley, rinsed
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 bay leaf
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, with juice (optional)
- 1–2 cups chopped vegetables (green beans, peas, zucchini—optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Add garlic and thyme; cook 1 minute more.
- Add Broth and Barley:
- Stir in barley, broth, bay leaf, and diced tomatoes (if using).
- Bring to a boil, then reduce heat to low.
- Simmer the Soup:
- Cover and simmer 40–50 minutes, stirring occasionally, until barley is tender.
- Add Optional Vegetables:
- Add quick-cooking vegetables like peas or green beans in the last 10 minutes of cooking.
- Season and Serve:
- Remove bay leaf.
- Season with salt and pepper to taste.
- Garnish with fresh parsley. Serve hot.
💡 Tips:
- For extra flavor, sauté the barley with the vegetables for 1–2 minutes before adding broth.
- Leftovers thicken as they sit; add a splash of broth or water when reheating.
- You can add cooked shredded chicken or beef for a heartier soup.
If you want, I can also give a slow-cooker version where the barley becomes tender and the flavors really meld together without much attention.
Do you want me to provide that version?
