Description
A heartwarming barley soup that combines tender vegetables and comforting flavors, perfect for chilly evenings.
Ingredients
Scale
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas
- 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. As the oil begins to shimmer, add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and turns translucent, about 7 minutes.
- Add the minced garlic, thyme, oregano, and bay leaves, and stir them together for about 1 minute.
- Toss in the rinsed barley and cubed potatoes along with the tomato paste. Give everything a good stir.
- Pour in the vegetable broth and sprinkle in salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the heat, and let it simmer gently for 25-30 minutes, or until the barley is tender.
- Add the frozen peas and cook for an additional 5 minutes.
- Turn off the heat and remove the thyme sprigs and bay leaves. Taste and season with more salt and pepper as needed.
- Ladle the soup into bowls, drizzle with olive oil, and add freshly ground black pepper if desired.
Notes
This soup freezes beautifully! Store leftovers in an airtight container for 3-4 days, and add a splash of broth when reheating if it thickens.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg