Barley soup is one of the simplest and most beloved recipes to prepare. It combines homey flavors with comforting warmth, making it a relatively easy dish that provides a sense of fullness and balance thanks to the combination of vegetables and barley with delicate seasoning. This soup is especially loved by my children, and it comes highly recommended.
You can prepare this vegetable barley soup in a single pot over medium heat, in a few simple stages outlined below, after the ingredient list. The cooking time is about an hour, but most of the time the soup cooks by itself, filling your home with wonderful aromas.
Ingredients:
- Onion – 1
- Celery – 2-3 stalks
- Carrots – 2-3
- Zucchini – 1
- Celery leaves
- Tomato – 1
- Potatoes – 2-3
- Barley – ¾ cup
- Turmeric – 1 teaspoon (optional)
- Salt and pepper – to taste
- Liquid – 8 cups
- Dill – to taste
Note: The ingredients are listed in the order of use in the recipe, but feel free to adjust the quantities based on personal preference.
Instructions:
- Preparation:
Wash the vegetables that need to be cleaned before you begin. You can also peel and chop all the vegetables in advance to avoid rushing during cooking. Dice the potatoes into 1 cm cubes, peel and chop the tomato (include its juice). I usually work on a heat level that allows me to chop at my own pace while sautéing the vegetables by order. - Base Vegetables:
In a pot, heat some oil and add the base vegetables in this order: onion, celery stalks, and carrots. Let them begin cooking. The finer you chop the vegetables, the more they will break down and become part of the broth, enriching the soup. Peel the zucchini (optional), grate it finely, and add it after the other vegetables have softened. - Thickening the Soup:
Add the potato cubes, celery leaves, and tomato. Stir a little, then add the barley. This is also the stage I like to add the turmeric, as it’s easier to see how much to use (about 1 teaspoon). Season with salt and pepper. - Adding the Liquids:
Add the liquid, stir well, and make sure to scrape the bottom of the pot to release any flavors that may have stuck. Bring to a boil, then reduce the heat to medium and cook for about 45 minutes, or until the soup is ready.
Tips for Upgrading the Soup:
- Lemon: Add freshly squeezed lemon juice when serving the soup for a fresh burst of flavor.
- Chicken Stock: For a richer and healthier soup, you can use homemade chicken stock instead of water.
- Richer Version: I add grated zucchini for extra texture and flavor, but you can omit it if you prefer.
- Delicious Addition: Serve with homemade croutons or toast for an extra treat.
- Tomato: Use a ripe tomato for a touch of delicate acidity that balances the soup’s flavors.
How to Store the Soup:
You can store the soup in an airtight container in the fridge for up to 4 days. If it thickens too much after refrigeration, simply add a little water when reheating.
Enjoy and bon appétit!