Hearty and Nourishing Pearl Barley Soup

This Pearl Barley Soup is a comforting and wholesome dish, perfect for a chilly evening or a light lunch. Packed with vegetables and the nutty goodness of pearl barley, it’s a nutritious and satisfying meal that’s easy to make and customize to your liking.

Why you will love this recipe:

  • Simple and Budget-Friendly: This recipe uses readily available ingredients, making it an economical choice for a delicious and healthy meal.
  • Nutritious and Filling: Pearl barley is a nutritional powerhouse, rich in fiber, vitamins, and minerals. Combined with a variety of vegetables, this soup provides a balanced and satisfying meal that will keep you feeling full and energized.
  • Versatile and Customizable: Feel free to add your favorite vegetables or protein sources to make this soup your own. It’s a great way to use up leftover vegetables in your refrigerator.
  • Easy to Make: This recipe is incredibly easy to follow, making it perfect for beginner cooks or anyone looking for a quick and healthy meal.
  • Great for Meal Prep: This soup tastes even better the next day, as the flavors meld together. Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week.

Ingredients:

  • 1 cup pearl barley, rinsed
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups vegetable broth (low sodium preferred)
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh spinach, roughly chopped (optional)
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Preparation:

Step 1: Prepare the Vegetables:

Begin by thoroughly rinsing the pearl barley under cold running water. This helps to remove any excess starch and prevents the soup from becoming too thick. Set the rinsed barley aside. Next, dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves. Having all your vegetables prepped and ready to go will streamline the cooking process.

Step 2: Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Add the minced garlic and continue to sauté for another minute, until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup.

Step 3: Toast the Pearl Barley:

Add the rinsed pearl barley to the pot with the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, allowing the barley to toast lightly. Toasting the barley enhances its nutty flavor and helps it to cook more evenly.

Step 4: Add the Liquids and Seasonings:

Pour the can of diced tomatoes (undrained), vegetable broth, and water into the pot. Stir well to combine all the ingredients. Add the bay leaf and dried thyme. Season generously with salt and freshly ground black pepper to taste. Remember that you can always add more seasoning later, but it’s difficult to remove excess salt.

Step 5: Simmer the Soup:

Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 40-50 minutes, or until the pearl barley is tender and has absorbed some of the liquid. Stir occasionally to prevent the barley from sticking to the bottom of the pot.

Step 6: Add Spinach (Optional):

If you’re using spinach, stir it into the soup during the last 5 minutes of cooking. The spinach will wilt quickly and add a boost of nutrients and color to the soup.

Step 7: Adjust Seasoning and Serve:

Remove the bay leaf from the soup before serving. Taste the soup and adjust the seasoning with salt and pepper as needed.

COOKING Rating: Easy

Serving Suggestions:

  • Serve hot, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil.
  • Squeeze a wedge of fresh lemon juice over the soup for a bright and zesty flavor.
  • Pair with crusty bread or a grilled cheese sandwich for a complete meal.
  • Top with a dollop of plain yogurt or sour cream for added richness and tang.
  • Add shredded Parmesan cheese for a savory touch.

Tips:

  • For a richer flavor, use homemade vegetable broth or chicken broth instead of store-bought broth.
  • If you don’t have pearl barley, you can substitute it with other grains such as quinoa, farro, or brown rice. Keep in mind that the cooking time may vary depending on the grain you choose.
  • To make this soup even more hearty, add cooked chicken, sausage, or beans.
  • For a vegetarian option, ensure that your vegetable broth is truly vegetarian and does not contain any animal products.
  • This soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
  • This soup also freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Nutritional Information: (Approximate, per serving)

Note: Nutritional information can vary greatly based on specific ingredients and serving sizes.

  • Calories: 250
  • Protein: 8g
  • Sodium: 600mg

Conclusion:

This Pearl Barley Soup is a versatile and nutritious dish that’s perfect for any time of year. With its simple ingredients and easy preparation, it’s a great option for busy weeknights or cozy weekends. Whether you’re looking for a healthy lunch, a comforting dinner, or a way to use up leftover vegetables, this recipe is sure to become a staple in your kitchen. Enjoy!

Questions and Answers About This Recipe:

  1. Can I make this soup in a slow cooker?
    • Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed in Step 2, then transfer them to the slow cooker. Add the remaining ingredients (except for the spinach, if using). Cook on low for 6-8 hours or on high for 3-4 hours, or until the barley is tender. Stir in the spinach during the last 30 minutes of cooking.
  2. Can I use a different type of barley?
    • Yes, you can use pot barley instead of pearl barley. Pot barley is less processed and has a nuttier flavor, but it will take longer to cook. You may need to add more liquid to the soup if using pot barley.
  3. What if I don’t have vegetable broth?
    • You can substitute chicken broth or beef broth for vegetable broth. You can also use water with a bouillon cube or vegetable bouillon powder.
  4. Can I add other vegetables to this soup?
    • Absolutely! Feel free to add any of your favorite vegetables, such as mushrooms, zucchini, peas, green beans, or corn. Add the vegetables along with the diced tomatoes in Step 4. Root vegetables like potatoes or parsnips also work well but may require longer cooking times.
  5. Is this soup gluten-free?
    • Pearl barley is not gluten-free. If you need a gluten-free option, you can substitute the pearl barley with quinoa, brown rice, or gluten-free pasta.

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