Description
Let the homey flavors speak for themselves with this hearty and simply delicious barley soup. It’s easy to make, cheap, packed with vegetables, filling, and you can’t stop eating it!
Ingredients
Scale
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas
- 4 ½ cups vegetable broth
- 1 Tbsp tomato paste
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 medium-sized onion, diced
- 1 large celery rib, sliced
- 2 large carrots, diced
- 1 medium-sized potato, cut into cubes
- 1 tsp oregano
- 2 bay leaves
- 3 thyme sprigs
- salt and pepper, to taste
Instructions
- Step: Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Step: Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
- Step: Add the barley, cubed potatoes, tomato paste, and give a good stir.
- Step: Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender.
- Step: When the barley is cooked, add the peas and cook for a further 5 minutes.
- Step: Turn off the heat, then remove the thyme sprigs and the bay leaves. Taste and season with salt and pepper.
- Step: Divide into bowls, drizzle with olive oil and more freshly ground black pepper if you like.
Notes
Seasoning: If you use a broth that tastes quite salty on its own, adjust the seasoning at the end. Leftovers: Keeps well in the fridge for up to 3 days and is freezable for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 249 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Barley Soup, Vegan, Vegetarian