Miso-Spiked Vegetable Soup with Barley Recipe

Name: Miso-Spiked Vegetable Soup with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 4 carrots, peeled and diced; 4 stalks celery, diced; 2 onions, finely chopped; 1 tsp (5 ml) dried thyme; 1/2 tsp (2 ml) cracked black peppercorns; 1 cup (250 ml) barley (see tip), rinsed and drained; 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes); 2 cups (500 ml) sliced green beans; 1/4 cup (50 ml) dark miso; 1/2 cup (125 ml) finely chopped fresh parsley; Freshly grated Parmesan cheese (optional)

Servings: persons

1 tbsp (15 ml) olive oil
4 carrots, peeled and diced
4 stalks celery, diced
2 onions, finely chopped
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) cracked black peppercorns
1 cup (250 ml) barley (see tip), rinsed and drained
7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)
2 cups (500 ml) sliced green beans
1/4 cup (50 ml) dark miso
1/2 cup (125 ml) finely chopped fresh parsley
Freshly grated Parmesan cheese (optional)

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes.
3
Add thyme and peppercorns; cook, stirring, for 1 minute.
4
Add barley and toss to coat.
5
Add stock and bring to a boil.
6
Transfer to slow cooker stoneware.
7
Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender.
8
Add green beans and miso.
9
Cover and cook on High until beans are tender, about 15 minutes.
10
Stir in parsley.
11
Ladle into bowls and garnish with Parmesan (if using).
12
VARIATION
13
Miso-Spiked Vegetable Soup with Wheat Berries
14
Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.
15
MAKE AHEAD
16
Complete Step Cover and refrigerate for up to 2 days.
17
When youre ready to cook, continue with the recipe.

853

kcal

Calories

Fat

Carbs

136

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 12 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 4 carrots, peeled and diced, 4 stalks celery, diced, 2 onions, finely chopped, and more.

Yes, Miso-Spiked Vegetable Soup with Barley 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.

Miso-Spiked Vegetable Soup with Barley

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