Name: Winter Vegetable Soup with Pearl Barley
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 cup pearl barley; 1 zucchini, diced; 1 cup chopped cabbage; 1 can diced tomatoes; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper, to taste; Fresh parsley, chopped

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Table of Contents: Winter Vegetable Soup with Pearl Barley

Winter Vegetable Soup with Pearl Barley

VEGETABLE BARLEY SOUP RECIPE: The Ultimate Hearty Winter Warmer

Remember those long, cozy evenings with family, filled with laughter and the aroma of something delicious simmering on the stove? This Vegetable Barley Soup Recipe is designed to bring back those cherished memories – and create new ones! As the days get shorter and the temperature drops, there’s nothing quite like a bowl of warm, nourishing soup to lift your spirits.

This isn’t just any soup; it’s a deeply flavorful, hearty winter soup packed with goodness, perfect for those who appreciate wholesome, home-cooked meals.

This recipe is a celebration of seasonal vegetables, combined with the satisfying chew of pearl barley. It’s a far cry from bland, watery soups – we’re building layers of flavor with aromatic herbs and a rich vegetable stock. It’s a wonderfully adaptable dish too, making it ideal for using up leftover vegetables.

Whether you’re looking for healthy soup recipes to boost your wellbeing, a comforting meal for a chilly evening, or something to impress guests during the holidays, this soup delivers on all fronts. It’s a classic for a reason, and this version is sure to become a family favorite.

This soup is also incredibly forgiving. Don’t be afraid to adjust the vegetables based on what you have on hand or what’s freshest at the market. It’s a fantastic way to embrace the bounty of winter produce and create a truly satisfying and nourishing meal. It’s a simple recipe, but the results are anything but.

Alternate Names & Variations

This recipe goes by many names! You might also find it referred to as Barley Vegetable Soup, Winter Barley Stew, or simply, a hearty vegetable and barley broth. Variations abound, too. Some cooks add a ham hock or smoked sausage for a richer, meatier flavor. Others include different root vegetables like celeriac or parsnips.

For a creamier texture, a swirl of cream or a dollop of yogurt can be added just before serving. Looking for a different take on vegetable barley soup recipe? Try adding a squeeze of lemon juice at the end to brighten the flavors.

Ingredients: Vegetable Barley Soup Recipe

Here’s what you’ll need to create this comforting bowl of goodness:

* 2 Tablespoons olive oil
* 1 large onion, finely chopped
* 1 carrot, peeled and finely diced
* 2 sticks celery, finely diced
* 1 swede (rutabaga), peeled and finely diced
* 1 turnip, peeled and finely diced
* 1 parsnip, peeled and finely diced
* 1 Tablespoon rosemary, finely chopped (fresh is best!)
* 10 sage leaves, finely chopped
* 2 bay leaves
* 205 g (1 cup) pearled barley, soaked overnight and drained
* 1 ½ Litres (6 cups) vegetable stock (low sodium recommended)

* Salt & pepper to taste
* 2 Tablespoons finely chopped parsley, for garnish

Step-by-Step Instructions

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Chef’s Tip: Don’t rush this step! Softening the onion properly builds a flavorful base for the entire soup.

2. Add the Root Vegetables: Add the diced carrot, celery, swede, turnip, and parsnip to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.

3. Infuse with Herbs: Stir in the chopped rosemary and sage, along with the bay leaves. Cook for 1 minute more, allowing the herbs to release their fragrant oils.

4. Introduce the Barley: Add the soaked and drained pearled barley to the pot. Stir well to coat the barley with the vegetables and herbs. Do you have to soak pearl barley before putting it in soup? While not essential, soaking the barley overnight significantly reduces the cooking time and results in a more tender soup.

5. Pour in the Stock: Pour in the vegetable stock, ensuring all the vegetables and barley are submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer.

6. Simmer to Perfection: Simmer for 45-60 minutes, or until the barley is tender and the vegetables are cooked through. How long does barley take to cook in soup? This depends on whether you soaked it. Unsoaked barley can take up to 90 minutes. Stir occasionally to prevent sticking.

7. Season and Adjust: Remove the bay leaves. Season the soup generously with salt and pepper to taste. Chef’s Tip: Start with a smaller amount of salt and add more as needed. You can always add, but you can’t take away! If the soup is too thick, add a little more vegetable stock.

8. Serve and Garnish: Ladle the soup into bowls and garnish with a generous sprinkle of fresh parsley. Serve hot with crusty bread for dipping.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes (plus overnight barley soaking)
Cook Time: 60 minutes
Total Time: Approximately 80 minutes (plus soaking)
Servings: 4
Approximate Calories: 350 per serving (estimate, varies with ingredients)

Why This Recipe Works & Expert Tips

This Vegetable Barley Soup Recipe works because it’s all about building flavor. The slow sautéing of the aromatics, the layering of herbs, and the long simmer time allow the flavors to meld and deepen. Using a good quality vegetable stock is also crucial – it’s the foundation of the soup’s richness.

This is truly easy comfort food for family dinners. It’s a one-pot meal that requires minimal effort but delivers maximum satisfaction. For a heartier soup, consider adding a can of drained and rinsed chickpeas or white beans during the last 15 minutes of cooking. If you’re short on time, you can use pre-cut vegetables, but the flavor won’t be quite as intense.

Storage, Freezing, and Reheating Tips

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. It can be frozen for up to 3 months. When reheating, thaw the soup overnight in the refrigerator.

Then, reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. For a quick reheat, you can also use the microwave. This makes it a perfect option for healthy soup recipes you can meal prep.

Conclusion: Vegetable Barley Soup Recipe

I truly hope you enjoy this Vegetable Barley Soup Recipe as much as my family does. It’s a simple, wholesome, and incredibly satisfying meal that’s perfect for warming up on a cold winter day. Don’t hesitate to customize it with your favorite vegetables or a touch of protein.

If you give this recipe a try, please let me know in the comments below! I’d love to hear about your experience and any variations you’ve made. And be sure to share your photos on social media – I always enjoy seeing your culinary creations!