Description
This hearty vegetable barley soup combines pearl barley, potatoes, and a variety of fresh vegetables simmered in a flavorful vegetable stock. Perfect for a wholesome dinner, this soup is rich in fiber and protein, easy to prepare, and can be frozen for future meals.
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 bunch parsley, finely chopped
- 1.2 pounds potatoes, peeled and diced
- 1 can diced tomatoes
- 3 cloves garlic, grated or minced
Liquids
- 3 cups vegetable stock
- 2 cups water (for soaking barley)
Other
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 can cannellini beans, rinsed
- 1 teaspoon fine sea salt, more to taste
- Pepper, to taste
Instructions
- Soak barley: Place the pearl barley in a sieve and rinse thoroughly under running water. Transfer it to a bowl, cover with 2 cups of water, and let soak for 30 minutes while you prepare the vegetables.
- Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and cook until tender, allowing some browning. Stir in tomato paste and cook for 1 minute to develop flavor.
- Add vegetables: Add carrots, leeks, and celery to the pot. Cook until the leeks soften. Then add garlic, diced potatoes, and chopped parsley. Stir the mixture a few times and cook for about 1 minute until the garlic is aromatic.
- Combine ingredients and simmer: Drain the soaked barley and add it to the pot along with the soaking water, diced tomatoes, and 3 cups of vegetable stock. Stir well to combine, ensuring potatoes are submerged. Bring the soup to a boil, then reduce heat to medium and cover. Simmer for 50 minutes until potatoes are soft and barley is tender, stirring occasionally and checking for a steady simmer.
- Finish soup: Turn off the heat and gently fold in the rinsed cannellini beans. Adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add more vegetable stock to reach desired consistency. Optionally sprinkle with extra parsley before serving.
- Storage: Store leftovers in the refrigerator for up to 2 days or freeze for up to 3 months for future enjoyment.
Notes
- This vegetable-packed barley and potato soup makes an ideal comforting dinner.
- The soup freezes well and can be reheated easily.
- For a thicker soup, reduce the vegetable stock slightly or mash some potatoes before serving.
- Use fresh parsley for garnish to enhance color and flavor.
- If preferred, substitute cannellini beans with any other white beans.
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
