Description
Hearty vegetable barley soup is a comforting and nutritious dish packed with pearl barley, fresh vegetables, and cannellini beans. This soup is perfect for a wholesome dinner and can be easily stored or frozen for later enjoyment.
Ingredients
Scale
Grains and Legumes
- 1 cup pearl barley
- 1 can cannellini beans (rinsed)
Vegetables
- 1 medium onion (finely chopped)
- 3 cloves garlic (grated or minced)
- 2 large carrots (halved and sliced into disks)
- 1 medium leek (trimmed and thinly sliced)
- 1 celery rib (finely chopped)
- 1 bunch parsley (finely chopped)
- 1.2 pounds potatoes (peeled and diced)
- 1 can diced tomatoes
Liquids and Oils
- 3 tablespoons olive oil
- 3 cups vegetable stock
- 2 cups water (for soaking barley)
Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon fine sea salt (more to taste)
- Pepper (to taste)
Instructions
- Soak the barley: Place barley in a sieve and rinse it thoroughly under water. Transfer to a bowl, cover with 2 cups of water, and let soak for 30 minutes while preparing vegetables.
- Sauté the vegetables: In a large pot, heat olive oil over medium-high heat. Add finely chopped onions and cook until tender, allowing some browning. Stir in tomato paste and cook for 1 minute.
- Add remaining vegetables: Toss in carrots, leeks, and celery and cook until leeks soften. Add garlic, potatoes, and parsley. Stir occasionally and cook for about a minute until garlic is aromatic.
- Combine barley and liquids: Add the soaked barley along with its soaking water, canned diced tomatoes, and 3 cups vegetable stock. Stir well to combine and ensure potatoes are submerged.
- Simmer the soup: Bring the soup to a boil, then reduce heat to medium and cover. Cook for 50 minutes or until potatoes are soft and barley is tender, stirring occasionally and checking that soup is simmering gently.
- Finish the soup: Turn off heat and fold in rinsed cannellini beans. Taste and adjust seasoning with salt and pepper as needed. Add more vegetable stock if the soup is too thick. Optionally, sprinkle with extra chopped parsley before serving.
- Storage: Store leftovers in the refrigerator for up to 2 days or freeze for up to 3 months.
Notes
- This soup is packed with vegetables and barley, making it hearty and nutritious—perfect for dinner.
- It can be frozen and easily reheated for convenient future meals.
- Adjust seasoning according to taste, especially the salt, to suit dietary needs.
- If you prefer a thinner soup, add extra vegetable stock when reheating or finishing.
- Using fresh parsley for garnish adds a bright herbal note to the finished soup.
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
