Hearty Barley and Vegetable Soup
A thick, warming soup of pearl barley simmered with root vegetables, ideal for stretching pantry staples through a northern winter.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 36 g
- protein
- 6 g
- calories
- 190
Instructions
- 1
Heat oil in a large pot and sauté onion, carrot and celery until softened.
- 2
Add garlic and cook 1 minute more.
- 3
Rinse the barley and add it to the pot along with the potato and vegetable stock.
- 4
Bring to a boil, then reduce heat and simmer covered for 40-45 minutes, stirring occasionally.
- 5
Season with salt and pepper and adjust liquid with a little extra stock or water if too thick.
- 6
Ladle into bowls and serve hot.
Chef's tips
Barley thickens further as it sits, so thin leftovers with extra stock or water when reheating.
Ingredient substitutions
- pearl barley → pot barley (extend cooking time by 15-20 minutes)
Storage
Refrigerate in a sealed container for up to 4 days.
Reheating
Reheat on the stovetop over medium-low heat, adding water or stock to loosen as needed.
Common mistakes to avoid
- •Not rinsing the barley, leading to a starchy, cloudy broth
- •Under-simmering so the barley stays chewy
Serving suggestions
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