Description
A hearty and nourishing vegetable barley soup packed with wholesome ingredients like pearl barley, potatoes, and a variety of vegetables simmered in vegetable stock for a comforting meal.
Ingredients
Scale
Grains
- 1 cup pearl barley
Vegetables
- 1 medium onion (finely chopped)
- 2 large carrots (halved and sliced into disks)
- 1 medium leek (trimmed and thinly sliced)
- 1 celery rib (finely chopped)
- 1.2 pounds potatoes (peeled and diced)
- 1 bunch parsley (finely chopped)
- 3 cloves garlic (grated or minced)
- 1 can diced tomatoes
Pantry
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 cups vegetable stock
- 1 can cannellini beans (rinsed)
- 1 teaspoon fine sea salt (more to taste)
- Pepper (to taste)
Instructions
- Soak Barley: Place barley in a sieve and rinse it thoroughly under running water. Transfer to a bowl, cover with 2 cups of water, and let soak for 30 minutes while preparing vegetables.
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onions and cook until tender with slight browning, about a few minutes. Stir in tomato paste and cook for 1 minute.
- Add Vegetables: Toss in carrots, leeks, and celery, cooking until leeks soften. Add garlic, potatoes, and parsley; stir and cook for about 1 minute until garlic is aromatic.
- Combine Ingredients: Add soaked barley with the soaking water, diced tomatoes, and vegetable stock. Stir well ensuring potatoes are submerged.
- Simmer Soup: Bring to a boil, then reduce heat to medium. Cover and cook for 50 minutes until potatoes are soft and barley is tender, stirring occasionally and checking for a gentle simmer.
- Finish and Serve: Turn off heat, fold in rinsed cannellini beans, and taste to adjust salt and pepper. Add more vegetable stock if needed to reach desired consistency. Garnish with parsley and serve hot.
- Storage: Store leftovers in the refrigerator for up to 2 days or freeze for up to 3 months.
Notes
- This soup can be frozen and reheated easily, making it perfect for meal prep.
- Feel free to adjust the salt and pepper according to taste.
- If you prefer a thicker soup, reduce the amount of vegetable stock.
- For more protein, you can add cooked chicken or sausage, though this will change the diet classification.
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
