Description
This homemade barley soup is a comforting and nourishing classic that’s perfect for chilly days. The tender barley grains, fresh vegetables, and rich broth come together to create a flavorful and satisfying soup that’s easy to make in just 30 minutes.
Ingredients
– 1 cup uncooked pearl barley
– 6 cups vegetable or chicken broth
– 2 tablespoons olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Chopped parsley for garnish (optional)
Instructions
1. – In a large pot, bring the broth to a boil over high heat.
2. – Add the barley, reduce heat to medium-low, and simmer for 20-25 minutes, or until the barley is tender.
3. – In a separate skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.
4. – Add the garlic, thyme, and bay leaf, and cook for 1 minute, until fragrant.
5. – Transfer the sautéed vegetables to the pot with the cooked barley and broth. Stir to combine.
6. – Season with salt and pepper to taste.
7. – Simmer the soup for an additional 5-10 minutes to allow the flavors to meld.
8. – Serve hot, garnished with chopped parsley if desired.
Notes
– For a heartier soup, add diced potatoes or shredded chicken.
– To make it vegetarian, use vegetable broth instead of chicken.
– This soup freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American