Pearl Barley Soup

Name: Pearl Barley Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tbsp extra virgin olive oil; 1 onion (, finely diced); 2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes); 2 celery stems (, chopped into 1cm / 0.4" cubes); 2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1)); 150 g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8)); 2 g arlic cloves (, finely minced); 1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried)); 1/4 tsp ground coriander; 1/4 tsp ground fennel; 2 fresh bay leaves ((or 1 dried)); 1 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 1 cup pearl barley (, NOT hulled barley (Note 2)); 1.75 litres / quarts vegetable stock; 1 cup fresh parsley leaves

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and b

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (30) 👁️ 3 views

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Foto: RecipeTin Eats

Ingredients

4 servings

2 tbsp extra virgin olive oil
1 onion (, finely diced)
2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
2 celery stems (, chopped into 1cm / 0.4" cubes)
2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150 g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 g arlic cloves (, finely minced)
1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
1/4 tsp ground coriander
1/4 tsp ground fennel
2 fresh bay leaves ((or 1 dried))
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves

Steps

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Nutrition Facts (per serving)

262 kkal

Protein 7g (11%)

Carbs 47g (77%)

Fat 7g (12%)

Macronutrients

Calories26213% DV

Protein7g14% DV

Carbs47g16% DV

Fat7g11% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.31

Per Serving $0.08/serving

🏠 Save ~$0.63 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
extra virgin olive oil	2 tbsp	-	-
onion	1	-	-
small or 1 large carrot	2	-	-
celery stems	2	-	-
small or 1 medium swede	2	-	-
/ 5 oz white mushrooms	150 g	-	-
arlic cloves	2 g	-	-
fresh thyme	0.5 tsp	-	-
ground coriander	0.25 tsp	-	-
ground fennel	0.25 tsp	-	-
fresh bay leaves	2	$1.56/kg	$0.31
cooking/kosher salt	0.25 tsp	-	-
black pepper	0.5 tsp	-	-
pearl barley	1 cup	-	-
litres / quarts vegetable stock	1.75	-	-
fresh parsley leaves	1 cup	-	-