Description
A hearty and nutritious vegetable barley soup packed with tender pearl barley, potatoes, and a medley of fresh vegetables simmered in flavorful vegetable stock, perfect for a comforting dinner.
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
Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon fine sea salt (more to taste)
- Pepper (to taste)
Instructions
- Soak Barley: Place barley in a sieve and rinse it thoroughly under water. Transfer to a bowl, cover with 2 cups of water and let soak for 30 minutes. Meanwhile prepare all vegetables.
- Sauté Aromatics and Vegetables: In a large pot, heat olive oil over medium-high heat. Add onions and cook until tender with slight browning, about a few minutes. Stir in tomato paste and cook for 1 minute. Add carrots, leeks, and celery, cooking until leeks soften. Then add garlic, potatoes, and parsley, stirring for about a minute until garlic is aromatic.
- Add Liquids and Simmer: Add soaked barley with its soaking water, diced tomatoes, and vegetable stock to the pot. Stir to distribute ingredients evenly and ensure potatoes are submerged. Bring to a boil, then reduce heat to medium and cover. Simmer for 50 minutes until potatoes and barley are tender, stirring occasionally.
- Finish Soup: Turn off heat and fold in cannellini beans. Taste and adjust seasoning with salt and pepper. Add more vegetable stock if soup is too thick. Optionally, sprinkle extra parsley before serving.
- Store Leftovers: Refrigerate leftovers up to 2 days or freeze for up to 3 months for future meals.
Notes
- This vegetable-packed barley and potato soup is perfect for a wholesome dinner.
- The soup thickens upon standing; add more vegetable stock to adjust consistency when reheating.
- You can substitute pearl barley with hulled barley for a chewier texture, but cook time may increase.
- For added protein, consider adding cooked chicken or sausage, though original recipe is vegetarian.
- Freeze leftovers in airtight containers for convenient make-ahead meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 1157 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 13 g
- Protein: 11 g
- Cholesterol: 0 mg
