Print

Barley soup Recipe

Barley soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

A hearty and nutritious Barley Soup recipe that is perfect for a comforting meal. Loaded with wholesome vegetables and barley, this Mediterranean-inspired soup is both satisfying and delicious.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

For the Barley 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

  1. Prepare the Vegetables: In a large pot, sauté onion, carrot, and celery until softened.
  2. Add Aromatics: Stir in garlic, thyme, oregano, and bay leaves.
  3. Cook the Barley: Add barley, potatoes, tomato paste, and broth. Simmer until barley is tender.
  4. Finish the Soup: Add peas and cook briefly. Season with salt and pepper.
  5. Serve: Drizzle with olive oil and black pepper. Optionally, top with grated parmesan.

Notes

  • Adjust Salt: Season at the end if using salty broth.
  • Storage: Keeps well in the fridge for up to 3 days. Freezes for up to 1 month.
  • Broth Options: Use vegetable or chicken broth, homemade or store-bought.

Nutrition

Find it online: https://cookingwithsarah.com/barley-soup-recipe/