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Hearty vegetable barley soup

A vegetable packed barley and potato soup that is perfect for dinner. Can be frozen and is easily reheated.
Prep 30 minutes
Cook 40 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients 
US | M

  • 1 cup pearl barley
  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 tablespoon tomato paste
  • 3 cloves garlic grated or minced
  • 2 large carrots halved and sliced into disks
  • 1 medium leek trimmed and thinly sliced
  • 1 celery rib finely chopped
  • 1 bunch parsley finely chopped
  • 1.2 pounds potatoes peeled and diced
  • 1 can diced tomatoes
  • 3 cups vegetable stock
  • 1 can cannellini beans rinsed
  • 1 teaspoon fine sea salt more to taste
  • pepper to taste

Instructions

  • Place barley in a sieve and rinse it thoroughly under water. Transfer it to a bowl, cover with 2 cups (480ml) of water and let soak for 30 minutes. Meanwhile prepare all the vegetables. 
  • In a large pot heat olive oil over medium-high heat. Add onions and cook until tender (takes a few minutes, some browning is okay). Stir in tomato paste and let it cook for 1 minute. Toss in the carrots, leeks, and celery. Cook until leeks are softened, then add the garlic, potatoes and parsley. Stir the vegetables a few times and cook for about a minute, until the garlic is aromatic. 
  • Add the soaked barley along with the water, diced tomatoes and 3 cups vegetable stock. Stir until evenly distributed and make sure all potatoes are submerged. Bring to a boil, then lower the heat to medium and cook covered for about 40-50 minutes, until the potatoes are soft and barley tender.
  • Stir soup occasionally as it cooks and check to see if it’s simmering.
  • Turn off the heat and fold in the beans. Taste to see if the soup needs more salt or pepper. Add more vegetable stock if it's to thick for your liking. Sprinkle with some parsley (optional) and serve.
    Store leftover soup in the refrigerator for up to 2 days or freeze it for up to 3 months.

Notes

  • Both the can of tomatoes and beans are standard size 14.5 oz or 400g cans.
  • I like a mix of beans (white and Borlotti for example), but use whatever you have on hand. Borlotti beans are also known as cranberry beans. 
  • Instead of using canned beans, you can cook beans at home. Personally, I would cook beans separately and not with the soup, because the beans will probably need more cooking time, even when soaked overnight.
  • If the soup is too thick for your liking simply add more water or stock in the end and put it back on the stove just until it starts to simmer.
  • If you’ve added too much water or stock and want to thicken the soup, let it cook over low heat until some of the liquid cooks down and thickens.