Barley and Spring Onion Soup With Fava Beans Recipe

Name: Barley and Spring Onion Soup With Fava Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spring onions; 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter; 1 garlic clove, minced; 1 1/2 quarts vegetable stock or chicken stock; A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag; 1/2 cup barley; Salt and freshly ground pepper; 1 pound fava beans, shelled and skinned; 1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme; Rounds of baguette or slices of country bread, topped with Gruyere or Parmesan, then toasted until the cheese melts

Servings: persons

1 pound spring onions
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
1 garlic clove, minced
1 1/2 quarts vegetable stock or chicken stock
A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
1/2 cup barley
Salt and freshly ground pepper
1 pound fava beans, shelled and skinned
1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
Rounds of baguette or slices of country bread, topped with Gruyere or Parmesan, then toasted until the cheese melts

1
Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
2
In a large, heavy soup pot heat the oil over medium heat and add the onions.
3
Cook, stirring often, until they have softened and begun to darken a little; do not let them brown.
4
Add a pinch of salt, the stock and the bouquet garni.
5
Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour.
6
Taste and adjust salt.
7
Add freshly ground pepper.
8
Remove the bouquet garni and discard.
9
Add the fava beans and continue to simmer for 5 to 8 minutes more.
10
Stir in the herbs.
11
Serve, topping each bowl with the cheese croutons.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound spring onions, 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter, 1 garlic clove, minced, 1 1/2 quarts vegetable stock or chicken stock, and more.

Yes, Barley and Spring Onion Soup With Fava Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley and Spring Onion Soup With Fava Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions