Ingredients
For the Soup:
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
Instructions
-
Prepare the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Stir often until the onion softens and turns translucent, about 7 minutes. -
Add Garlic and Herbs:
Add minced garlic, thyme, oregano, and bay leaves. Stir for about 1 minute, allowing the spices to bloom in the oil. -
Add the Barley and Vegetables:
Stir in pearled barley, cubed potatoes, and tomato paste. Mix well to combine. -
Add Liquid and Bring to a Boil:
Pour in vegetable broth (or water), then season with salt and pepper. Raise the heat to bring the mixture to a boil. Once boiling, cover, reduce heat, and simmer for 25-30 minutes, or until the barley is tender. If too thick, add more water or broth. -
Finish the Soup:
Stir in frozen peas and cook for another 5 minutes. Remove thyme sprigs and bay leaves. Taste and adjust seasoning as needed. -
Serve:
Ladle soup into bowls. Drizzle with olive oil and top with freshly ground black pepper. For non-vegan options, top with grated Parmesan cheese.
Notes
Barley Texture: Pearled barley is typically used for soups as it cooks faster than other varieties. Hulled barley will require a longer cooking time.
Broth vs. Water: While vegetable broth adds more flavor, using water is perfectly fine if you prefer a lighter base or want to control the salt content.
Herb Adjustments: Feel free to mix and match your favorite herbs. Fresh or dried thyme, basil, and rosemary all complement the barley and vegetables well.
Storage Tip: If you’re storing leftover soup, you may need to add more liquid when reheating, as barley absorbs the broth over time.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
