Hearty Barley Vegetable Soup
Ingredients
- • 200 g pearl barley
- • 30 ml olive oil
- • 1 medium yellow onion, diced
- • 2 medium carrots, diced
- • 2 item celery stalks, diced
- • 3 cloves garlic, minced
- • 400 g diced tomatoes
- • 1.5 L vegetable broth
- • 2 item bay leaves
- • 5 ml dried thyme
- • 5 ml dried oregano
- • 2 medium potatoes, diced
- • 100 g kale or spinach, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley, chopped
Instructions
- 1
Rinse the pearl barley under cold water in a fine-mesh strainer and set aside to drain.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften and onion becomes translucent.
- 3
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Add the rinsed barley to the pot and stir to coat with the oil and vegetables. Toast for 2 minutes, stirring occasionally.
- 5
Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves, thyme, and oregano. Stir well to combine.
- 6
Bring the soup to a boil over high heat, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- 7
Add the diced potatoes to the pot and continue simmering, covered, for another 20-25 minutes until the barley is tender and potatoes are cooked through.
- 8
Stir in the chopped kale or spinach and cook for 3-5 minutes until wilted and tender.
- 9
Remove the bay leaves. Season with salt and black pepper to taste.
- 10
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect barley soup is patience - don't rush the simmering time. The barley needs at least 45 minutes to become tender and release its natural starches, which creates that wonderfully creamy, hearty texture. If your soup becomes too thick as it sits, simply add more broth or water when reheating. This soup actually tastes even better the next day as the flavors continue to develop!"
