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–+ servings
Pearl Barley Soup

Delicious Pearl Barley Soup for Your Cozy Nights In

This hearty Pearl Barley Soup is a nutritious and comforting dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Adds healthy fat and flavor; substitute with any cooking oil if unavailable.
  • 1 medium Onion Provides a savory base flavor; use shallots or leeks for a unique taste.
  • 1 medium Carrot Adds natural sweetness and color; parsnips can be used for a different texture.
  • 2 stalks Celery Contributes to the aromatic base; fennel can be swapped for a sweeter flavor.
  • 1 medium Swede (Rutabaga) Offers a sweet, earthy flavor; replace with turnips or parsnips if desired.
  • 1 cup White Mushrooms Add umami and depth; use any mushrooms or omit for a lighter broth.
  • 3 cloves Garlic Enhances overall flavor; substitute with garlic powder if fresh is missing.
For Flavoring
  • 1 tablespoon Fresh Thyme Provides desirable herbal notes; dried thyme is a good alternative.
  • 1 teaspoon Ground Coriander Adds warmth and a hint of sweetness; cumin can work in a pinch.
  • 1 teaspoon Ground Fennel Contributes a subtle anise flavor; feel free to omit if not available.
  • 2 leaves Fresh Bay Leaves Infuses the soup with herbal aroma; use dried leaves but reduce quantity.
  • 1 teaspoon Salt Enhances all flavors; consider low-sodium options for dietary needs.
  • 1/2 teaspoon Black Pepper Adds mild spice; substitute with white pepper or omit for mildness.
The Star Ingredient
  • 1 cup Pearl Barley This is the focus of the dish, providing chewiness and nuttiness; avoid substituting with hulls or quick-cook barley.
For the Broth
  • 6 cups Vegetable Stock Forms the liquid base; homemade is ideal, but low-sodium store-bought is a solid option.
For Garnish
  • 1/4 cup Fresh Parsley Adds freshness and color; replace with cilantro for a different flavor profile.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Pearl Barley Soup
  1. Rinse the pearl barley under cold water in a colander and let it drain thoroughly.
  2. In a large pot, heat the olive oil over medium-high heat and sauté the onion, carrot, celery, swede, and mushrooms for about 5 minutes until softened.
  3. Add garlic, thyme, coriander, fennel, bay leaves, salt, and black pepper, sautéing for an additional minute.
  4. Stir in the drained pearl barley and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for about 35 minutes.
  5. Remove from heat, stir in fresh parsley, and let rest for a few minutes before serving.
  6. Strain solids from broth if storing leftovers to maintain the barley's chewiness.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 50gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

This Pearl Barley Soup is perfect for meal prep and can be customized with seasonal vegetables.

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