The Ultimate Comforting Pearl Barley Vegetable Soup
Warm up with this comforting pearl barley vegetable soup. Packed with hearty root veggies and a rich broth, it is an easy, healthy, one-pot dinner!
Ingredients
Soup Base
- 2 tbsp extra virgin olive oil Use a good quality oil for sautéing
- 1 whole onion finely diced
- 2 small carrots peeled and chopped into 1cm (0.4") cubes
- 2 whole celery stems chopped into 1cm (0.4") cubes
- 2 small swede (rutabaga) peeled and chopped into 1cm (0.4") cubes
- 150 g white mushrooms cut into quarters
- 2 whole garlic cloves finely minced
Herbs, Spices & Broth
- 0.5 tsp fresh thyme chopped finely (or 1/4 tsp dried)
- 0.25 tsp ground coriander
- 0.25 tsp ground fennel
- 2 whole fresh bay leaves or 1 dried bay leaf
- 1.75 tsp cooking/kosher salt adjust to taste
- 0.5 tsp black pepper freshly cracked
- 1 cup pearl barley ensure it is pearl barley, NOT hulled
- 1.75 litres vegetable stock homemade or low-sodium store-bought
- 1 cup fresh parsley leaves roughly chopped
Instructions
- Start by rinsing your pearl barley thoroughly in a fine mesh colander under cold tap water for about a minute. Shake to remove excess moisture and leave to drain completely.
- Place a large, heavy-bottomed pot over medium-high heat. Add the extra virgin olive oil. Once hot, add the chopped onion, carrots, celery, swede, mushrooms, and minced garlic all at the same time. Cook for exactly 5 minutes, stirring regularly to soften without browning.
- Stir in the chopped thyme, ground coriander, ground fennel, bay leaves, kosher salt, and black pepper. Cook everything together for 1 minute to bloom the spices in the hot oil.
- Pour the drained pearl barley directly into the pot, followed by the vegetable stock. Stir well, scraping the bottom of the pot. Bring the liquid to a rolling boil, then reduce the heat to medium. Simmer uncovered for about 35 minutes until the barley is tender but still has a pleasant chew.
- Turn off the heat and remove the bay leaves. Dump in the fresh parsley leaves and stir gently until slightly wilted. Ladle into deep bowls and serve immediately with crusty bread!
Notes
Storage Tip: Barley acts like a sponge and will absorb all the leftover broth overnight. To prevent this, pour leftover soup through a large strainer. Store the broth in one airtight container and the vegetables/barley in another. Recombine in a pot and heat on the stove when ready to eat.