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Pearl Barley Soup
Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●pot
- ●bowl
📝 Preparation Steps
1
Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
2
Sauté veg ⏱️ 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for ⏱️ 5 minutes, stirring regularly.
onion (, finely diced)1
3
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for ⏱️ 1 minute.
fresh bay leaves (or 1 dried)2
4
Simmer ⏱️ 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for ⏱️ 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
pearl barley (, NOT hulled barley (Note 2))1 cup
5
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
fresh parsley leaves1 cup
6
Storing leftovers:
7
Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!
Nutrition Facts
calories
262 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
10 g
sugar Content
9 g
sodium Content
2186 mg
protein Content
7 g
carbohydrate Content
47 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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