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Vegetable Barley Soup Recipe

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A hearty and nourishing Vegetable Barley Soup packed with wholesome ingredients like pearl barley, cannellini beans, fresh kale, and vegetables. This comforting soup combines the nutty flavor of barley with savory vegetable stock and seasonings, perfect for a cozy meal that's both filling and nutritious.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 cups fresh kale, chopped

Grains and Legumes

  • 1 cup pearl barley
  • 1 can (14 ounce) cannellini beans, rinsed and drained

Seasonings and Liquids

  • 1/2 teaspoon Italian seasoning
  • 5–6 cups vegetable stock
  • 1/4 cup tomato paste
  • 2 tablespoons miso paste (optional)
  • Salt and pepper, to taste

Instructions

  1. Heat the oil and sauté aromatics: Add olive oil to a large pot or Dutch oven and heat over medium until the oil is hot and sizzling, about 1 minute. Add the diced onion, chopped garlic, celery, and carrots. Sauté for about 2-3 minutes until the vegetables are tender and fragrant.
  2. Add barley and Italian seasoning: Stir in the pearl barley and Italian seasoning, cooking for 1-2 minutes to enhance the nutty flavor of the barley.
  3. Add liquids and bring to boil: Pour in the vegetable stock, tomato paste, and miso paste if using. Stir well to combine all ingredients and bring the mixture to a boil over medium-high heat.
  4. Simmer the soup: Reduce the heat to medium-low, cover the pot, and let the soup simmer for 30-40 minutes. Stir occasionally to prevent the barley from sticking to the bottom. Simmer until the barley is tender but has a slight chew.
  5. Add beans and kale: Stir in the rinsed cannellini beans and chopped kale. Continue to simmer for an additional 2-3 minutes, until the kale is wilted and the beans are heated through.
  6. Season and serve: Taste the soup and adjust with salt and pepper as desired. Serve warm in bowls for a comforting meal.

Notes

  • For a richer depth of flavor, use homemade vegetable stock if possible.
  • Miso paste is optional but adds umami complexity to the soup.
  • You can substitute kale with spinach or Swiss chard based on preference.
  • To make the soup gluten-free, replace pearl barley with a gluten-free grain such as quinoa.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.

Find it online: https://cozyplatter.com/vegetable-barley-soup-recipe/