Pearl Barley Soup
User Reviews
5
Pearl Barley Soup
Description
The Pearl Barley Soup features a mix of diced root vegetables and mushrooms sautéed in olive oil to develop flavor before adding dried herbs and spices like thyme, coriander, fennel, bay leaf, salt, and pepper. Adding pearl barley and vegetable stock creates a thick, hearty broth that simmers until the barley is cooked and chewy but not hard in the center. The interplay of aromatic herbs and varied vegetables forms a layered taste profile.
The finished soup is rustic and hearty, ideal for a wholesome meal. Fresh parsley added before serving adds herbal freshness and color contrast. Pearl barley provides a satisfying chew that complements the softness of the vegetables, making the soup filling and texturally interesting.
Swede, also known as rutabaga, can be substituted with similar root vegetables like turnip or parsnip if desired. Storing instructions suggest separating the solids from the broth to avoid the barley absorbing all liquid during refrigeration.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion , finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes
- 2 celery chopped into 1cm / 0.4" cubes, stems
- 2 small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1)
- 150g / 5 oz white mushrooms , cut in 4 (larger ones cut into 6 or 8)
- 2 garlic finely minced, cloves
- 1/2 tsp thyme chopped (or 1/4 tsp dried, fresh
- 1/4 tsp ground coriander
- 1/4 tsp fennel ground
- 2 bay leaf or 1 dried, fresh
- 1 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 1 cup pearl barley , NOT hulled barley (Note 2)
- 1.75 litres / quarts vegetable stock , preferably homemade (it's so easy!) else low sodium store bought
- 1 cup parsley fresh leaves
Instructions
- 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!
Storing leftovers:
- Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!
Notes
- Swede (rutabaga) adds earthiness and sweetness; substitute with turnip, parsnip, celeriac, or potato if needed.
- Pearl barley is a polished barley grain with a nutty flavor and chewy texture; do not substitute with hulled barley for best results.
- Store leftovers by draining the solids separately from the broth to prevent over-absorption of liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262cal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 2186mg | 91% |
| Potassium | 602mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 7921IU | 158% |
| Vitamin C | 32mg | 36% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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