Introduction
Looking for a hearty and nutritious soup recipe that’s perfect for any season? This delightful vegetable barley soup is both filling and refreshing. With a medley of vegetables and the wholesome goodness of pearl barley, this recipe is sure to warm your heart and delight your taste buds. Let’s explore the ingredients and the steps to create this comforting dish.
Detailed Ingredients with measures
– 1 tablespoon olive oil
– 1 yellow onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– 1 cup pearl barley, rinsed
– 1 cup frozen peas
– 1 cup frozen green beans
– 1 cup frozen corn
– 6 cups vegetable broth
– 1 (14.5-ounce) can diced tomatoes
– Salt and pepper to taste
Prep Time
Preparation time for this soup is approximately 10 minutes. This allows you to chop the vegetables, rinse the barley, and gather all the ingredients, making it a quick and easy dish to prepare.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4-6
This vegetable barley soup is not only quick to prepare but also yields a generous amount, making it ideal for family meals, leftovers, or freezing for later. Enjoy the comforting flavors and healthy ingredients in every bowl!
Detailed Directions and Instructions
Step 1: Rinse the Barley
Rinse the pearl barley in a fine-mesh strainer under cold running water. Make sure to remove any impurities or debris. Set aside for later use.
Step 2: Sauté Onion and Garlic
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped yellow onion and minced garlic. Season with a pinch of salt and pepper. Cook for approximately 4 minutes, stirring occasionally, until the onion is translucent.
Step 3: Add Carrots and Celery
To the pot, add the sliced carrots and celery. Sprinkle in 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Stir well to combine all the ingredients and cook for an additional 2-3 minutes.
Step 4: Incorporate Remaining Ingredients
Next, add the rinsed barley, frozen peas, frozen green beans, and frozen corn to the pot. Pour in 6 cups of vegetable broth and add the 14.5-ounce can of diced tomatoes. Stir everything together to ensure even distribution.
Step 5: Bring to a Boil
Cover the pot with a lid and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 to 25 minutes. Check the barley for tenderness; it should be soft but still slightly chewy.
Step 6: Adjust the Seasoning
After simmering, taste the soup. Adjust the seasoning by adding more salt and pepper as needed. If the soup appears too thick, you can add more vegetable broth or water to achieve your preferred consistency.
Step 7: Serve the Soup
Serve the soup hot, alongside crusty bread for dipping. Enjoy your delicious and hearty vegetable barley soup!
Notes
Storage Suggestions
This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Freezing Instructions
You can freeze the soup in individual portions. Place it in freezer-safe containers and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Customization Ideas
Feel free to customize the soup with your favorite vegetables or add proteins such as beans or lentils for extra nutrition. Adjust seasonings to your taste for a personalized touch.
Cook techniques
Rinsing Barley
Rinse the pearl barley in a fine-mesh strainer under cold water to remove any impurities or excess starch.
Sautéing Aromatics
Heat olive oil in a large pot over medium heat and add chopped onion and minced garlic. Cooking until translucent enhances the flavor base of the soup.
Cooking Vegetables
Add sliced carrots and celery to the pot, seasoning with onion powder, garlic powder, and Italian seasoning to build flavor as the vegetables cook.
Incorporating Ingredients
Add the rinsed barley, frozen peas, green beans, and corn, and mix well before pouring in the vegetable broth and diced tomatoes.
Simmering
Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the barley is tender but still slightly chewy.
Adjusting Consistency
Taste the soup following the cooking time, and if it’s too thick, you can add more broth or water to achieve the desired consistency.
Serving
Serve hot soup with crusty bread for dipping, enhancing the meal experience.
FAQ
Can I use different vegetables in this soup?
Yes, feel free to substitute any vegetables you prefer or have on hand.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes, this soup can be frozen. Ensure it’s cooled completely before transferring it to freezer-safe containers.
What can I serve with this soup?
Crusty bread or a side salad complements this soup well.
Is this soup vegan?
Yes, this soup is entirely plant-based and suitable for a vegan diet.
Conclusion
This hearty vegetable barley soup is a nutritious and comforting option that can easily be adapted to suit various tastes and dietary preferences. The combination of pearl barley with fresh and frozen vegetables creates a delightful texture and flavor, making it a perfect meal for any time of the year. Enjoy it with a piece of crusty bread for a complete and satisfying dish.
More recipes suggestions and combination
Mixed Vegetable Quinoa Soup
Substitute pearl barley with quinoa and include your favorite mixed vegetables for a protein-packed alternative.
Minestrone Soup
Add pasta and kidney beans with Italian herbs to create a classic minestrone variation.
Chickpea and Spinach Stew
Incorporate canned chickpeas and fresh spinach for an iron-rich, vegetarian stew.
Barley and Mushroom Risotto
Replace the soup base with vegetable stock for a creamy mushroom risotto using barley instead of rice.
Vegetable Fried Rice
Use leftover barley to create a stir-fried dish combined with diced vegetables, soy sauce, and sesame oil.
Lentil and Barley Salad
Mix cooked lentils and barley with diced cucumbers, bell peppers, and a lemon vinaigrette for a refreshing salad.
Stuffed Peppers
Combine cooked barley with ground meat or legumes and stuff into bell peppers, then bake until tender.
