Description
A hearty and wholesome pearl barley soup packed with vegetables, fresh herbs, and spices. This comforting soup features tender pearl barley cooked with a medley of sautéed onion, carrot, celery, swede, mushrooms, and garlic in a flavorful vegetable stock, finished with fresh parsley for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm (0.4″) cubes
- 2 celery stems, chopped into 1cm (0.4″) cubes
- 2 small or 1 medium swede (rutabaga), peeled, chopped into 1cm (0.4″) cubes (~200g)
- 150g (5 oz) white mushrooms, cut into quarters (larger ones cut into 6 or 8)
- 2 garlic cloves, finely minced
Herbs and Spices
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
Grains and Liquids
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres (1.85 quarts) vegetable stock
Finishing
- 1 cup fresh parsley leaves
- 2 tbsp extra virgin olive oil
Instructions
- Rinse Barley: Rinse the pearl barley thoroughly in a colander under cold tap water. Allow it to drain completely for several minutes to remove excess starch and impurities.
- Sauté Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the finely diced onion, chopped carrot, celery, swede, quartered mushrooms, and minced garlic all at once. Cook the vegetables while stirring regularly for about 5 minutes until they start to soften.
- Add Herbs and Spices: Mix in the fresh thyme (or dried), ground coriander, ground fennel, bay leaves, salt, and black pepper. Stir and cook the mixture for 1 minute to release the flavors of the spices and herbs.
- Cook Barley and Simmer: Add the rinsed pearl barley to the pot, then pour in the vegetable stock. Stir to combine everything evenly. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 35 minutes. The barley should be tender with a pleasant chew but without a hard center.
- Finish with Parsley: Stir fresh parsley leaves into the soup just before serving for a bright, fresh flavor. Ladle the soup into bowls and serve hot.
- Store Leftovers: To preserve texture, strain the soup and store the vegetables and barley separately from the broth. This prevents the barley from absorbing all the liquid and becoming overly thick.
Notes
- Use pearl barley specifically, not hulled barley, for optimal texture and cooking time.
- Swede is known as rutabaga in the US; both can be used interchangeably here.
- For best texture, do not overcook the barley as it should retain a slight chew.
- Separating solid ingredients from broth when storing helps maintain the soup’s consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: pearl barley soup, vegetarian soup, healthy soup, vegetable barley soup, comfort food, easy soup recipe, British cuisine
