Barley Vegetable Soup 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.
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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.
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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.
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Taste and add in a little salt if necessary.
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Season with freshly grnd black pepper to taste.
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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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!