Are you craving a hearty, nutritious soup that's both incredibly easy to make and bursting with flavor? Look no further than this amazing Barley Soup recipe that will transform your ordinary meal into an extraordinary culinary experience! Packed with wholesome ingredients and ready in just 40 minutes, this soup is your ticket to a delicious, satisfying meal that will have everyone asking for seconds. Whether you're a busy home cook or a soup enthusiast, this recipe is about to become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse the pearl barley thoroughly under cold running water to remove any dust or debris. Drain well and set aside.
- Prepare your vegetables by finely chopping the onion, and dicing the carrots and celery into uniform small pieces to ensure even cooking.
- Heat a large soup pot or Dutch oven over medium heat. If desired, add a small amount of olive oil to prevent sticking.
- Add chopped onions to the pot and sauté for 3-4 minutes until they become translucent and slightly softened.
- Introduce diced carrots and celery to the pot, stirring and cooking for an additional 2-3 minutes to release their aromatic flavors.
- Add the rinsed pearl barley to the vegetable mixture, stirring to combine and lightly toast the grains for about 1-2 minutes.
- Pour in the vegetable broth and add the bay leaf. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot with a lid.
- Simmer the soup for approximately 25-30 minutes, or until the barley is tender and has absorbed most of the liquid.
- Remove the bay leaf and season with salt and pepper to taste, adjusting seasoning as needed.
- Let the soup rest for 5 minutes before serving to allow flavors to meld and slightly thicken.
- Serve hot, optionally garnished with fresh parsley or a drizzle of olive oil.
Tips
- Rinse your barley thoroughly to remove any excess starch and ensure a clean, pure flavor.
- Cut your vegetables into uniform sizes to guarantee even cooking and consistent texture.
- Toasting the barley briefly before adding liquid enhances its nutty flavor and adds depth to the soup.
- Use low-sodium vegetable broth to control the salt content and customize seasoning to your taste.
- Don't rush the simmering process - letting the soup cook slowly helps develop rich, complex flavors.
- If the soup becomes too thick, you can always add a little more broth to reach your desired consistency.
- For extra nutrition, consider adding diced potatoes or a handful of chopped spinach during the last few minutes of cooking.
- Leftover soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 38g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
