Description
A hearty vegetable barley soup loaded with pearl barley, potatoes, and a variety of vegetables simmered in vegetable stock. This comforting soup is perfect for a nutritious dinner, is freezer-friendly, and easy to reheat.
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)
Pantry
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 3 cups vegetable stock
- 1 can cannellini beans (rinsed)
- 1 teaspoon fine sea salt (more to taste)
- pepper (to taste)
Instructions
- Soak Barley: Place pearled barley in a sieve and rinse 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 finely chopped onions and sauté until tender and slightly browned, about a few minutes.
- Add Tomato Paste and Vegetables: Stir in tomato paste and cook for 1 minute. Add carrots, leeks, and celery to the pot. Cook until leeks soften. Then add minced garlic, diced potatoes, and parsley. Stir a few times and cook about 1 minute until garlic becomes aromatic.
- Add Liquids and Barley: Drain the soaked barley and add it to the pot along with the soaking water, diced tomatoes, and vegetable stock. Stir well to combine and ensure potatoes are submerged.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium and cover. Let simmer for 50 minutes until potatoes are soft and barley is tender, stirring occasionally and ensuring it simmers gently.
- Finish with Beans and Seasoning: Turn off the heat and fold in the rinsed cannellini beans. Taste and adjust salt and pepper as needed. If the soup is too thick, add extra vegetable stock to reach desired consistency.
- Serve and Store: Optionally sprinkle with extra parsley before serving. Store leftovers in the refrigerator for up to 2 days or freeze for up to 3 months.
Notes
- This vegetable-packed barley and potato soup is excellent for a wholesome dinner option.
- Freezes well and can be easily reheated on the stovetop or microwave.
- Soaking the barley reduces cooking time and improves texture.
- Adjust consistency by adding more vegetable stock if desired.
- For extra flavor, garnish with fresh parsley before serving.
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
