Vegetable Barley Soup

vegetable barley soup - finestofsuppers.com

Vegetable Barley Soup

Yields6 Servings

 1 tbsp olive oil
 ½ cup onion, finely diced
 2 cloves of garlic, minced
 1 stalk of celery, diced
 2 medium carrots, peeled and diced
 4 cups chicken or vegetable broth, a 32 ounce box of broth if using store bought
 2 cups water
 1 bay leaf
 ½ tsp dried thyme
 1 tsp Kosher salt
 ½ tsp freshly ground black pepper, optional
 ¾ cup pearl barley, rinsed
 ½ cup fresh or frozen peas

1

Heat the olive oil in a large pot over medium heat. Once hot, add the onion, celery, and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the minced garlic and continue to cook for another minute or two, or until the garlic is fragrant but not browned.

2

Carefully pour the broth and water into the pot. Add the bay leaf, dried thyme, salt and black pepper, if using. Stir to combine all the ingredients.

3

Bring the soup to a boil, then turn the heat down to a low simmer. Add the barley, cover the pot, and continue to simmer until the barley is cooked through, about 20 to 30 minutes.

4

Once barley is almost tender, add the peas for the last 2 minutes of cooking. Turn off the heat, remove the bay leaf, and let the soup cool for several minutes. Serve warm, preferably with some crusty bread and cheese on the side.

Ingredients

 1 tbsp olive oil
 ½ cup onion, finely diced
 2 cloves of garlic, minced
 1 stalk of celery, diced
 2 medium carrots, peeled and diced
 4 cups chicken or vegetable broth, a 32 ounce box of broth if using store bought
 2 cups water
 1 bay leaf
 ½ tsp dried thyme
 1 tsp Kosher salt
 ½ tsp freshly ground black pepper, optional
 ¾ cup pearl barley, rinsed
 ½ cup fresh or frozen peas

Directions

1

Heat the olive oil in a large pot over medium heat. Once hot, add the onion, celery, and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the minced garlic and continue to cook for another minute or two, or until the garlic is fragrant but not browned.

2

Carefully pour the broth and water into the pot. Add the bay leaf, dried thyme, salt and black pepper, if using. Stir to combine all the ingredients.

3

Bring the soup to a boil, then turn the heat down to a low simmer. Add the barley, cover the pot, and continue to simmer until the barley is cooked through, about 20 to 30 minutes.

4

Once barley is almost tender, add the peas for the last 2 minutes of cooking. Turn off the heat, remove the bay leaf, and let the soup cool for several minutes. Serve warm, preferably with some crusty bread and cheese on the side.

Vegetable Barley Soup
January 10, 2020
January 23, 2020

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