pearl barley soup

Hearty and comforting, this pearl barley soup with leek and potatoes is easy to make and low in calories. Fresh thyme and rosemary make this chunky vegan barley soup extra flavourful, and you can enjoy a steaming bowl on its own or with some crusty bread for an extra satisfying meal.

Pearl Barley Soup with Leek and Potatoes

olive oil

onion,

carrots,

celery stalks, chopped

g (3.5 oz) pearl barley

potatoes, peeled, chopped into 1-inch cubes

tbsp fresh thyme, minced

tbsp fresh rosemary, minced

dry chilli flakes

1.25 (5 cups) litres vegetable stock

dry bay leaf

g (3.5 oz) cavolo nero (or another type of kale)

Salt and black pepper

In a large soup pot or dutch oven,...

In a large soup pot or dutch oven, heat the olive oil and fry the onion for 1-2 minutes over medium heat. Add the carrots, leek and celery and continue to cook, stirring often, for 7-8 minutes until they soften.

Add the garlic, thyme, rosemary, and chilli flakes...

Add the garlic, thyme, rosemary, and chilli flakes to the pot and cook for another minute until fragrant. Stir in the potatoes, pearl barley, and the bay leaf, and then pour in the stock.

Bring the soup to a boil, lower the...

Bring the soup to a boil, lower the heat, and simmer with a lid on for 20 minutes or until the pearl barley is done to your liking and the potatoes are fork tender.

Remove the bay leaf, add the cavolo nero,...

Remove the bay leaf, add the cavolo nero, and simmer for another 2-3 minutes with the lid on until the kale wilts. Season to taste with salt and freshly ground black pepper, and serve with crusty bread if you like.

https://www.youtube.com/watch?v=Opl0my-mo44

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that&#39;s clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Pearl Barley Soup

tbsp extra virgin olive oil

onion (, finely diced)

celery stems (, chopped into 1cm / 0.4" cubes)

mushrooms

garlic (, finely minced)

thyme (, chopped (or 1/4 tsp dried))

tsp coriander

tsp fennel

bay leaves ((or 1 dried))

salt

tsp black pepper

pearl barley (, NOT hulled barley (Note 2))

vegetable stock

parsley leaves

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.

Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.

Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.

Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.

Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Storing leftovers:

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Pearl Barley Soup with Leek and Pot...

Pearl Barley Soup

Top 2 pearl barley soup recipes from across the web

The most viewed pearl barley soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pearl Barley Soup with Leek and Pot...

Pearl Barley Soup

The most viewed pearl barley soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine