Pearl Barley Soup
Warm, hearty, and packed with wholesome goodness, this Pearl Barley Soup is the ultimate comfort food for any season. Featuring nutty pearl barley, vibrant diced vegetables like carrots, celery, zucchini, and potatoes, and aromatic herbs like thyme and bay leaves, this soup is as nutritious as it is flavorful. Simmered in a rich vegetable broth, each spoonful delivers a satisfying balance of textures and savory depth. Perfect for cold days or as a light yet filling meal, this one-pot recipe is both easy to prepare and a crowd-pleaser. Garnish with fresh parsley for a pop of freshness, and serve it hot for a nourishing dish everyone will love. Whether you’re looking for a vegetarian dinner idea or a healthy soup recipe, this Pearl Barley Soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 6 cups vegetable broth
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 2 bay leaves
- 1 teaspoon thyme leaves, fresh
- 2 tablespoons parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the pearl barley to the pot and stir to coat it in the vegetable mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and add the diced potatoes, zucchini, bay leaves, and thyme.
Season with salt and black pepper, and stir well.
Cover the pot and allow the soup to simmer for 35-40 minutes, or until the pearl barley is tender.
Remove the bay leaves and taste the soup, adjusting the seasoning if necessary.
Ladle the soup into bowls and garnish with chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 44.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6492 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
