Description
Hearty vegetable barley soup is a comforting, nutritious dish perfect for chilly days. Packed with tender pearl barley, fresh vegetables like carrots, leeks, celery, and potatoes, and enriched with cannellini beans, this soup offers a rich texture and satisfying flavor. The slow simmering process allows the barley to soften and meld with the vegetable stock and tomatoes, creating a wholesome, filling meal that’s both healthy and delicious.
Ingredients
Scale
Grains and Legumes
- 1 cup pearl barley
- 1 can cannellini beans, rinsed
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, grated or minced
- 2 large carrots, halved and sliced into disks
- 1 medium leek, trimmed and thinly sliced
- 1 celery rib, finely chopped
- 1 bunch parsley, finely chopped
- 1.2 pounds potatoes, peeled and diced
- 1 can diced tomatoes
Liquids and Oils
- 3 tablespoons olive oil
- 3 cups vegetable stock
- 2 cups (480 ml) water for soaking barley (not added directly to soup)
Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon fine sea salt, more to taste
- Pepper to taste
Instructions
- Soak Barley: Place the pearl barley in a sieve and rinse thoroughly under running water. Transfer the rinsed barley to a bowl and cover it with 2 cups (480 ml) of water. Let it soak for 30 minutes to soften before cooking. Meanwhile, prepare all the vegetables by chopping and slicing as needed.
- Sauté Vegetables: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the finely chopped onion and cook until tender, allowing some browning to develop for extra flavor. Stir in 1 tablespoon of tomato paste and cook for 1 minute to deepen the flavor.
- Add Vegetables: Add the sliced carrots, leek, and chopped celery to the pot. Cook until the leeks have softened. Then add the grated garlic, diced potatoes, and chopped parsley. Stir occasionally and cook for about a minute until the garlic becomes aromatic.
- Add Barley and Liquids: Drain the soaked barley and add it to the pot along with the soaking water, canned diced tomatoes, and 3 cups of vegetable stock. Stir well to combine all ingredients and ensure the potatoes are submerged in the liquid.
- Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer gently for 40 to 50 minutes. Stir occasionally, making sure the soup is simmering evenly, until the potatoes are tender and the barley is cooked through and soft.
- Finish Soup: Turn off the heat and fold in the rinsed cannellini beans. Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add more vegetable stock to reach desired consistency. Optionally, sprinkle some extra parsley on top before serving.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.
Notes
- Soaking barley improves its texture and reduces cooking time but can be omitted if short on time.
- Use vegetable stock that is low in sodium for better control of salt levels.
- Adding parsley at the end brightens the flavor and adds freshness.
- The soup thickens as it cools; add extra stock or water when reheating if needed.
- This soup can be made vegan and vegetarian without modifications.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
