Spring Barley Soup
Spring Barley Soup is a warm, hearty dish that beautifully combines tender barley and vibrant vegetables. This comforting soup is perfect for both chilly evenings and sunny lunches, evoking memories of family gatherings with every spoonful. With foolproof techniques and stunning presentation, it’s not just a meal—it’s an experience that brings joy to your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup pearl barley
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 tsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add carrots and celery; cook until softened, around another 5 minutes.
- Stir in garlic and sauté for 30 seconds until fragrant.
- Add rinsed barley, stirring to coat it with flavors for about 1 minute.
- Pour in the vegetable broth and add thyme and parsley. Bring to a boil then simmer for 30-40 minutes until the barley is tender.
- Season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 510mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize with seasonal vegetables or proteins like chicken or shrimp. For a gluten-free option, substitute barley with quinoa or farro. Store leftovers in an airtight container for up to three days; reheat gently on the stove.