Here’s a straightforward recipe for Pearl Barley Soup, packed with vegetables. It’s nutritious and flavorful, with the barley adding a chewy texture that’s different from pasta or rice.
This recipe is a versatile base that you can customize to your liking. Use the suggested cooking method and broth flavorings, and feel free to adjust the vegetables based on what you have on hand or what you’re in the mood for.
Have you ever noticed a packet of pearl barley in the grocery store and overlooked it? Next time, consider giving it a try! Pearl barley is affordable, easy to cook, and adds a unique flavor and texture to soups and salads that rice or pasta can’t quite match.
Today’s recipe is for Barley Soup. It’s straightforward to prepare, has a clean flavor, and is packed with nutritious vegetables. A key step in enhancing the soup’s taste is to sauté a small amount of herbs and spices before adding them to the soup. This simple technique can really elevate the flavor.
1. Barley and Broth Flavourings
- Pearl Barley: Pearl barley has a nutty flavor and chewy texture that enhances the soup. You can find it in the soup or grain aisle, near dried beans. It’s different from hulled barley, which is tougher and takes longer to cook. Hulled barley only has the outer hull removed, while pearl barley also has some bran removed, making it lighter and quicker to cook.
- Vegetable Stock/Broth: Homemade vegetable stock is simple to make and often more flavorful, but store-bought versions work well too.
- Bay Leaves and Thyme: Fresh herbs provide the best flavor, but dried herbs are also effective.
- Ground Coriander and Fennel Seeds: Using just ¼ teaspoon of each adds a subtle depth to the broth. Sautéing these spices before adding them to the soup helps release their full flavor.
2. The Veggies
- Onion: This was inadvertently left out of the photo. Use a standard brown or white onion.
- Garlic: Adds essential flavor to savory dishes.
- Veggie Add-Ins: I’ve used carrots, celery, mushrooms, and swedes (rutabaga in the U.S.). Feel free to substitute with other vegetables that can handle a 35-minute simmer. For quicker-cooking vegetables like asparagus, sauté them separately and add them in later. Add delicate greens like baby spinach at the end of cooking.
- Swedes/Rutabaga: Swedes, also known as rutabaga in the U.S., are similar to turnips but with a sweeter, earthier flavor. They’re easy to peel and provide a unique taste to the soup. Alternatives with similar textures include turnips, parsnips, celeriac, or potatoes.
- Parsley: Stir in a handful of chopped parsley at the end for a burst of freshness and color.
How to Make Barley Soup
- Sauté Vegetables: Heat oil and sauté the onion, garlic, carrots, celery, mushrooms, and swede for about 5 minutes to soften them. They should not be browned; the goal is to develop flavor and a bit of color.
- Sauté Herbs and Spices: Add thyme, bay leaves, coriander, fennel seeds, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavors before adding to the broth.
- Add Barley: Rinse the barley under cold water and let it drain. Add the barley and vegetable stock to the pot, then stir.
- Simmer: Cook for about 35 minutes on medium heat or until the pearl barley is tender. Pearl barley remains slightly chewy, which adds to its texture.
- Finish: Stir in the parsley just before serving.
- Serving: Enjoy the soup with crusty bread if desired.
Storing Leftover Pearl Barley Soup
When storing leftovers, separate the broth from the barley and vegetables. The barley continues to absorb liquid and can thicken the soup significantly. Use a strainer or slotted spoon to remove the solids and store them separately from the broth. This helps maintain the soup’s texture and prevents it from becoming too thick.
This soup is a complete meal, full of nutritious vegetables and hearty barley, making it satisfying on its own.