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pearl barley soup

Hearty Pearl Barley Soup

This pearl barley soup is a wholesome, comforting bowl of goodness packed with earthy vegetables, herbs, and chewy, nutty barley. Perfect for cozy nights or meal prep lunches, it delivers a satisfying balance of flavor, texture, and nourishment in every spoonful. Simple ingredients, big comfort — it’s a hearty classic made easy.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Dinner, LUNCH, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 small carrots, peeled and cubed about 200g
  • 2 stalks celery, chopped
  • 1 medium swede (rutabaga), peeled and cubed about 200g
  • 150 g white mushrooms, quartered cut larger ones smaller
  • 2 cloves garlic, minced
For the Flavor
  • 0.5 tsp fresh thyme, chopped or ¼ tsp dried
  • 0.25 tsp ground coriander
  • 0.25 tsp ground fennel
  • 2 leaves bay leaves fresh or 1 dried
  • 1.75 tsp kosher or sea salt
  • 0.5 tsp freshly ground black pepper
For the Body
  • 1 cup pearl barley, rinsed
  • 1.75 litres vegetable stock homemade or low-sodium
For Finishing
  • 1 cup fresh parsley, chopped

Method
 

  1. Step 1 – Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and swede. Cook 8–10 minutes until softened and onion is translucent.
  2. Step 2 – Add the Mushrooms and Garlic: Stir in mushrooms and cook 5 minutes until golden. Add garlic and cook 1 more minute until fragrant.
  3. Step 3 – Season and Add Spices: Add thyme, coriander, fennel, salt, and pepper. Stir well to coat the vegetables and bloom the spices.
  4. Step 4 – Add the Barley and Broth: Stir in the barley and pour in the vegetable stock. Add bay leaves. Bring to a boil, then reduce heat and simmer 45–50 minutes until barley is tender and soup thickens slightly.
  5. Step 5 – Finish and Serve: Remove bay leaves. Stir in parsley before serving for freshness. Adjust seasoning to taste and serve hot with crusty bread.

Notes

💡 Tip: Rinse the barley before cooking to remove excess starch. Add a squeeze of lemon at the end for brightness.
✅ Storage: Keeps 4 days in the fridge or up to 3 months frozen.
✅ Texture: Add more stock for a lighter soup, simmer longer for a thicker one.
✅ Protein Boost: Stir in chickpeas or shredded chicken for extra heartiness.