Barley Soup

 

Why You’ll Love This Recipe

Barley Soup is the epitome of comfort food—wholesome, hearty, and satisfying. The pearled barley adds a nice chew to the soup, while the mix of vegetables brings freshness and sweetness. The combination of oregano, thyme, and bay leaves infuses the soup with deep, aromatic flavors, making it both nourishing and flavorful. Plus, it’s naturally vegan, and easily customizable for various dietary needs. Whether you’re craving a light lunch or a hearty dinner, this soup is quick to make and perfect for any occasion.

Ingredients

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables:
   Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
2. Add Garlic and Herbs:
   Add the minced garlic, thyme, oregano, and bay leaves to the pot. Stir for about 1 minute, letting the spices bloom in the oil.
3. Add the Barley and Vegetables:
   Stir in the pearled barley, cubed potatoes, and tomato paste. Mix everything well to combine.
4. Add Liquid and Bring to a Boil:
   Pour in the vegetable broth (or water if using), then season with a pinch of salt and pepper. Raise the heat to bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer for 25-30 minutes, or until the barley is tender. If the soup gets too thick or you prefer a thinner consistency, add an extra cup of water or broth.
5. Finish the Soup:
   Once the barley is cooked, stir in the frozen peas and cook for another 5 minutes. Turn off the heat, and remove the thyme sprigs and bay leaves. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
6. Serve:
   Ladle the soup into bowls. Drizzle with extra virgin olive oil and add freshly ground black pepper to taste. For non-vegan options, top with freshly grated Parmesan cheese for extra richness.

Servings and Timing

This recipe makes 4 servings.
Preparation time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes

Variations

• Protein Boost: For a heartier soup, you can add cooked beans or lentils along with the peas. White beans or chickpeas work particularly well.
• Meat Option: If you’re not vegan, adding shredded rotisserie chicken or ground turkey would make this soup even more filling.
• Spicy Version: Add a pinch of red pepper flakes or a chopped chili for a touch of heat.
• Herb Variations: Feel free to swap the thyme and oregano for other herbs like rosemary or basil to give the soup a different flavor profile.

Storage/Reheating

• Storage: Leftover soup can be stored in the fridge for up to 3 days.
• Freezing: This soup freezes well. Divide it into airtight containers (leaving 1-inch space at the top), and freeze for up to 1 month.
• Reheating: To reheat, simply place it on the stove over low heat, adding more liquid (water or broth) if necessary to reach your desired consistency.

FAQs

Can I use a different type of barley for this soup?

You can use hulled barley, but it will take longer to cook. If using, make sure to adjust the cooking time to ensure it becomes tender.

Is it necessary to use vegetable broth?

No, you can use water as the base. Vegetable broth adds extra depth of flavor, but if you prefer a lighter option or don’t have it on hand, water works just fine.

Can I add more vegetables to the soup?

Absolutely! Feel free to add any vegetables you like. Zucchini, spinach, or bell peppers would all be great additions.

Can I make this soup in a slow cooker?

Yes, you can! Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the peas in the last 30 minutes of cooking.

Can I use canned peas instead of frozen peas?

Yes, canned peas can be used. Just add them at the end of the cooking process, as they’re already cooked and only need to be heated through.

How can I make this soup spicier?

To add some heat, you can include red pepper flakes or a small chopped chili pepper while cooking. Adjust to your desired spice level.

What kind of potatoes work best in this soup?

Any type of waxy or all-purpose potatoes will work well, like Yukon Gold or red potatoes, as they hold their shape well during cooking.

Can I make this soup ahead of time?

Yes! This soup keeps well in the fridge and actually tastes better the next day as the flavors have time to meld together.

Can I skip the olive oil to make the soup lower in fat?

You can skip the olive oil, but it helps to enhance the flavors and texture of the soup. If you want to reduce fat, try using a spray oil or cooking without oil and adding more broth for depth of flavor.

How can I thicken the soup if it’s too watery?

If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. You can also mash some of the potatoes and barley with a spoon to thicken it.

Conclusion

Barley Soup is the perfect meal when you’re craving something comforting, nutritious, and filling. With its hearty combination of barley, vegetables, and fragrant herbs, it’s a dish that’s sure to please everyone. It’s not only easy to make but also customizable, making it a great go-to for any occasion. Whether you make it in a pinch or prepare it ahead of time, this soup is sure to become a staple in your kitchen!

---

Print