This rustic barley soup is the ultimate comfort food for chilly evenings. It features a rich, savory broth packed with earthy mushrooms, tender potatoes, and sweet carrots. Pearl barley adds a satisfying chewy texture and boosts the fiber content, making it a filling and nutritious meal. The combination of vegetable or chicken stock with fresh herbs creates a deep, warming flavor profile that tastes even better the next day. Perfect for a cozy dinner or as a make-ahead lunch, this soup is simple to prepare using pantry staples. Serve it hot with a sprinkle of fresh parmesan for an authentic Italian touch. It is a wholesome, iron-rich dish that brings home-style warmth to your table.
Iron-Rich: Barley Soup
Description
This rustic barley soup is the ultimate comfort food for chilly evenings. It features a rich, savory broth packed with earthy mushrooms, tender potatoes, and sweet carrots. Pearl barley adds a satisfying chewy texture and boosts the fiber content, making it a filling and nutritious meal. The combination of vegetable or chicken stock with fresh herbs creates a deep, warming flavor profile that tastes even better the next day. Perfect for a cozy dinner or as a make-ahead lunch, this soup is simple to prepare using pantry staples. Serve it hot with a sprinkle of fresh parmesan for an authentic Italian touch. It is a wholesome, iron-rich dish that brings home-style warmth to your table.Ingredients
Directions
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In a large saucepan, heat olive oil over medium heat.
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Add the chopped onion and cook, stirring often, for 2-3 minutes until softened.
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Add the sliced mushrooms and cook, stirring often, for about 5 minutes until softened.
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Stir in the pearl barley and cook for 1 minute.
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Pour in the stock, 2 cups of water, bay leaves, and pepper.
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Bring the mixture to a boil, then reduce heat to medium-low.
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Cover and simmer for 1 hour.
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Add the diced potatoes and carrots, and season with salt to taste.
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Return to a boil, then reduce heat to medium-low again.
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Simmer for 30 minutes or until the vegetables are tender and the barley is cooked through.
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Remove and discard the bay leaves.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Ladle the soup into bowls and sprinkle with freshly grated Parmesan and chopped fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 590.2kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 6.6g33%
- Cholesterol 26.4mg9%
- Sodium 554.7mg24%
- Total Carbohydrate 97.1g33%
- Dietary Fiber 23.1g93%
- Sugars 9.9g
- Protein 25.4g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as the barley absorbs more liquid; add a splash of water or stock when reheating.
Ingredient Substitution: You can use either vegetable or chicken stock depending on your preference for vegetarian or non-vegetarian meals. Fresh parsley is added at the end for garnish and flavor; ensure you have it on hand.
Tip: Pearl barley can be purchased pre-cooked to reduce simmering time. If using pre-cooked barley, add it with the vegetables in the last 30 minutes of cooking.
