Winter Vegetable Barley Soup (Print version)
A comforting blend of winter root vegetables and barley, perfect for chilly weather.
# 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, peeled and diced (about 10.5 oz)
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 can diced tomatoes with juices (14 oz)
→ Seasonings
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
19 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to make it:
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 fragrant and softened.
02 - Stir in carrots, parsnips, celery, rutabaga, and potatoes. Cook while stirring for 5 minutes to soften.
03 - Mix in sliced leek and rinsed pearl barley. Cook for 2 minutes, stirring regularly.
04 - Pour in vegetable broth and diced tomatoes with their juices. Add bay leaves, dried thyme, and dried oregano. Stir thoroughly to combine.
05 - Bring the soup to a boil, then reduce heat to low to maintain a simmer. Cover and cook for 40 minutes, stirring occasionally.
06 - Stir in frozen green peas and continue simmering uncovered for 8 to 10 more minutes, until barley and vegetables are tender.
07 - Remove bay leaves. Adjust salt and freshly ground black pepper to taste. Ladle soup into bowls and garnish with chopped fresh parsley before serving hot.
# Expert suggestions:
01 -
- It uses humble root vegetables that become sweet and tender as they simmer, turning into something far greater than the sum of their parts.
- The barley adds a nutty chew that makes every spoonful satisfying without feeling heavy.
- You can make it entirely from pantry staples and whatever winter vegetables you have on hand.
- It tastes even better the next day, which means less work and more flavor when you need it most.
02 -
- Rinse the barley before adding it, or the soup will turn cloudy and feel gritty.
- Don't rush the simmer—the barley needs time to soften, and the vegetables need time to release their sweetness.
- If the soup thickens too much as it sits, add a splash of broth or water when reheating.
03 -
- Cut all your vegetables into similar-sized pieces so they cook evenly and nothing turns to mush.
- Use homemade vegetable broth if you have it—the flavor difference is remarkable.
- Taste the soup before serving and don't be shy with the salt; it brings out the sweetness of the vegetables.