Winter Vegetable Barley Soup (Print View)

A comforting mix of seasonal root vegetables and nutty barley, perfect for warming up.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, peeled and diced
05 - 2 parsnips, peeled and diced
06 - 2 celery stalks, diced
07 - 1 small rutabaga (approximately 10.5 oz), peeled and diced
08 - 2 medium potatoes, peeled and diced
09 - 1 small leek, cleaned and sliced
10 - 1 cup frozen green peas (about 5.3 oz)

→ Grains & Legumes

11 - 2/3 cup pearl barley, rinsed (about 4.2 oz)

→ Liquids

12 - 8 cups vegetable broth (64 fl oz)
13 - 1 (14 oz) can diced tomatoes with juices

→ Seasonings

14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh parsley (for garnish)

# Step-by-Step Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add diced carrots, parsnips, celery, rutabaga, and potatoes. Stir frequently and cook for 5 minutes.
03 - Stir in sliced leek and rinsed pearl barley. Continue cooking for 2 minutes, stirring regularly to combine flavors.
04 - Pour in vegetable broth and canned diced tomatoes with their juices. Add bay leaves, dried thyme, and dried oregano. Stir thoroughly.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer gently for 40 minutes, stirring occasionally.
06 - Add frozen green peas and continue simmering uncovered for an additional 8 to 10 minutes, until barley and vegetables are tender.
07 - Remove bay leaves. Adjust seasoning with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It uses humble vegetables that actually taste better in winter and cost almost nothing at the market.
  • The barley gives it a chewy, satisfying texture that makes you feel full without feeling heavy.
  • You can leave it simmering while you do other things, and it just gets better as it cooks.
02 -
  • Rinse the barley before you add it or the soup will turn cloudy and gummy, I learned that the hard way.
  • Don't add the peas too early or they'll turn that sad olive green color and lose their sweetness.
  • If your broth is already salty, hold back on adding more salt until the very end when the barley has absorbed most of the liquid.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you don't end up with mush and crunch in the same spoonful.
  • If you want a thicker soup, mash a few of the potatoes against the side of the pot with your spoon near the end of cooking.
  • Taste it before you serve and don't be shy with the pepper, it wakes up all the other flavors.

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