Vegetable Barley Soup

A hearty, comforting soup packed with vegetables, pearled barley, and herbs. The original recipe serves 4 and takes about 35 minutes to cook.

Ingredients

¾ cup (130 g) pearled barley, rinsed

1 cup (130 g) frozen peas

4½ cups vegetable broth or water

1 tbsp tomato paste

1 tbsp olive oil

1 garlic clove, minced

1 medium onion, diced

1 large celery stalk, sliced

2 large carrots, diced

1 medium potato, cubed

1 tsp dried oregano

2 bay leaves

3 sprigs fresh thyme (optional)

Salt and black pepper, to taste

Extra olive oil, for serving

Grated Parmesan, optional

Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 7 minutes, until the onion becomes soft and translucent.

Add the aromatics: Stir in garlic, oregano, bay leaves, and thyme. Cook for 1 minute.

Add barley and potato: Stir in the rinsed barley, cubed potato, and tomato paste.

Add broth: Pour in the vegetable broth. Add a small pinch of salt and black pepper. Bring to a boil.

Simmer: Cover, reduce the heat, and simmer for 25–30 minutes, or until the barley is tender. Add more broth or water if you prefer a thinner soup.

Add peas: Stir in the frozen peas and cook for another 5 minutes.

Finish: Remove the bay leaves and thyme sprigs. Taste and adjust the salt and pepper.

Serve: Ladle into bowls and drizzle with a little olive oil. Add freshly grated Parmesan if desired.

Prep: 5 minutes | Cook: 35 minutes | Servings: 4 | Calories: about 249 per serving.