Hearty Barley Soup
This cozy barley soup is warm, nourishing, and perfect for any season. Made with simple ingredients, it's ideal for meal prep, family dinners, or a healthy, comforting lunch.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 cup pearled barley rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks sliced
- 1 medium potato peeled and cubed
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 6 cups vegetable or chicken broth
- Salt to taste
- 2 tablespoons fresh parsley chopped, for garnish
Optional Additions
- 1 cup cooked shredded chicken
- 1 tablespoon tomato paste for extra depth
- 0.5 teaspoon smoked paprika for a richer flavor
- 1 cup chopped spinach or kale stirred in at the end
- Lemon juice a squeeze for brightness
Instructions
- Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 7–8 minutes until vegetables soften and onion is translucent.
- Add barley and broth: Stir in pearled barley, potatoes, thyme, pepper, and broth. Bring to a boil.
- Simmer low and slow: Reduce heat to low, cover, and simmer for 45–60 minutes. Stir occasionally. The barley will become tender and the broth slightly thickened.
- Final seasoning: Adjust salt and pepper to taste. Stir in any greens or lemon juice during the last 5 minutes of cooking.
- Serve hot: Ladle into bowls, garnish with fresh parsley, and enjoy with a slice of warm bread if desired.
Notes
This soup is very adaptable—swap in your favorite vegetables or proteins. It stores well and tastes even better the next day. For quicker cooking, soak barley for 1 hour before using.