Barley Vegetable Soup Recipe Recipe

Name: Barley Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin extra virgin olive oil; 1 lrg onion, finely minced; 3 x carrots, cut into small dice; 3 x parsnips, cut into small dice; 1 x celery rib, cut into small dice; 1 x leek with white and pale green parts sliced into thin rounds; 6 x garlic cloves, finely minced; 2 x bay leaves; 2 tsp fresh thyme leaves Or possibly 1 tsp. dry thyme; 3 quart water; 2 x Knorr vegetable bouillon cubes; 1 c. pearl barley; 10 ounce packaged frzn baby lima beans, thawed; 3 Tbsp. barley Salt, if needed Freshly grnd black pepper, to taste; 1/4 c. finely minced fresh dill; 1/4 c. finely minced fresh parsley

Servings: persons

2 Tbsp. extra-virgin extra virgin olive oil
1 lrg onion, finely minced
3 x carrots, cut into small dice
3 x parsnips, cut into small dice
1 x celery rib, cut into small dice
1 x leek with white and pale green parts sliced into thin rounds
6 x garlic cloves, finely minced
2 x bay leaves
2 tsp fresh thyme leaves Or possibly 1 tsp. dry thyme
3 quart water
2 x Knorr vegetable bouillon cubes
1 c. pearl barley
10 ounce packaged frzn baby lima beans, thawed
3 Tbsp. barley Salt, if needed Freshly grnd black pepper, to taste
1/4 c. finely minced fresh dill
1/4 c. finely minced fresh parsley

1
6 Main-dish servings, with possible leftovers
2
This is the kind of earthy soup which sustained our ancestors.
3
And although we are more familiar with barley as an ingredient in mushroom soup, I think you will like it with the lima beans and root vegetables.
4
A grating of good Parmesan cheese on the finished soup would not be amiss.
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1.
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Heat the oil in a soup pot over medium heat.
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Add in the onion and saute/fry, stirring frequently, till it begins to turn golden, about 10 min.
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Add in the carrots, parsnips, celery, leek, garlic, bay leaves, and thyme.
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Cook, stirring, for 5 min longer.
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2.
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Add in the water, bouillon cubes, and barley.
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Bring the soup to a boil, reduce heat to a simmer, and cook at a gentle simmer for 30 min.
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Add in the lima beans and continue cooking for another 15 or possibly 20 min, till the barley is tender.
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Turn off the heat.
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3.
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In a small bowl, add in 1/2 c. soup to the miso.
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Stir till the mix is smooth and return to the pot.
18
Taste and add in a little salt if necessary.
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Season with freshly grnd black pepper to taste.
20
Remove bay leaves, stir in dill and parsley, and serve.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 Tbsp. extra-virgin extra virgin olive oil, 1 lrg onion, finely minced, 3 x carrots, cut into small dice, 3 x parsnips, cut into small dice, and more.

Yes, Barley Vegetable Soup Recipe 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.

Barley Vegetable Soup Recipe

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