Pearl Barley Soup

Course: Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 177kcal

Author: Lord Byron's Kitchen

Healthy and hearty soups don’t need to be a bowl of tasteless broth with a few chopped vegetables thrown in for colour! Pearl Barley Soup is just as delicious as it looks! It is full of good-for-you vegetables and prepared with delicious barley too!

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Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 stalks celery, sliced 1/4 inch thick
2 medium carrots sliced 1/4 inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
6 cups low sodium vegetable stock
2 cups canned diced tomatoes, with juice
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup pearl barley, rinsed under cold running water
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn
1/4 cup fresh parsley, finely chopped

Instructions

Use a heavy-bottomed pot with a heavy lid when preparing this soup. Add the onion, carrots, celery, and olive oil to the pot. Over medium-high heat, sauté the vegetables for 6-8 minutes.
Add the garlic, salt, and ground black pepper. Sauté for another 2 minutes. Be sure to stir often.
Next, add the canned tomatoes with the tomato juice, vegetable stock, dried basil and dried oregano. Continue to cook over medium-high heat until the broth comes to a boil.
Add in the barley, stir well and reduce the heat to medium. Place the lid on the pot, and simmer the soup for 25-30 minutes, or until the barley is cooked through. Be sure to stir the soup every 5-7 minutes. If the soup looks like it doesn’t have enough liquid, add one cup of water, stir well and continue to cook.
Next, add in the frozen green beans, green peas, and corn. Stir into the soup. Place a lid on the pot and cook for 3-5 minutes.
Turn off the heat. Taste and add more salt if needed. Depending on the stock you used, you may need to adjust the seasoning.
Finally, stir through the fresh parsley and serve.

Nutrition