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Vegetable Barley Soup Recipe

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4.4 from 2 reviews

This hearty Vegetable Barley Soup is a nourishing and flavorful dish perfect for any season. Combining tender barley with fresh vegetables, nutrient-rich kale, and protein-packed cannellini beans, this soup offers a delightful balance of textures and tastes. Enhanced with Italian seasoning, tomato paste, and an optional hint of miso paste, it brings a comforting boost to your meal while being wholesome and vegetarian-friendly.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables & 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 & Legumes

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

Seasonings & 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 vegetables: Add olive oil to a large pot or Dutch oven and heat over medium until hot and sizzling, about 1 minute. Add the diced onion, garlic, celery, and carrots. Sauté these aromatics until they become tender and fragrant, roughly 2-3 minutes.
  2. Toast the barley and seasonings: Stir in the pearl barley and Italian seasoning, cooking for 1-2 minutes. This step helps to bring out the barley’s natural nutty flavor and intensifies the dish’s aroma.
  3. Add liquids and bring to a boil: Pour in the vegetable stock, then add the tomato paste and optional miso paste. Stir thoroughly to combine all ingredients evenly. Increase the heat to bring the mixture to a rolling boil.
  4. Simmer until barley softens: Reduce the heat to medium-low and cover the pot. Let the soup simmer gently for 30-40 minutes, stirring occasionally to prevent sticking. The barley should be tender yet retain a slight chew.
  5. Incorporate beans and kale: Add the rinsed cannellini beans and chopped kale to the simmering soup. Continue to cook for an additional 2-3 minutes until the kale wilts and the beans are warmed through.
  6. Finish and serve: Taste the soup and season with salt and pepper according to your preference. Ladle the warm soup into bowls and enjoy it fresh and comforting.

Notes

  • You can omit the miso paste if you prefer a milder flavor, but it adds a lovely depth and umami to the soup.
  • For a gluten-free version, substitute pearl barley with gluten-free grains like quinoa or rice, though texture will differ.
  • To enhance the soup, consider topping with freshly grated Parmesan or a drizzle of extra virgin olive oil before serving.
  • This soup stores well and tastes great the next day, making it ideal for meal prep.
  • If the soup thickens too much upon reheating, add a splash of vegetable stock or water to loosen it.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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