Light barley soup is a warm and comforting first course, very easy to prepare.
It’s a rustic soup with vegetables, light but filling, with a very simple preparation, without sautéing, and it’s perfect on the coldest days, for lunch or dinner, for the whole family.
Read on to find out how to make light barley soup with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups pearl barley
- 3.5 oz peas
- 1 carrot
- 1 zucchini
- Half onion
- extra virgin olive oil
- salt
Preparation of Light Barley Soup
Clean the onion and chop it.
Wash the zucchini, trim it, and cut it into cubes.
Peel the carrot and cut it into small pieces.Fill a pot with water, place it on the heat, and bring to a boil.
Add the onion, peas, carrot, and zucchini pieces and cook for five minutes.
Salt and add the barley after rinsing it under cold running water.Cover the pot and cook for twenty-five minutes.
Check the cooking, and if the barley is still too al dente, extend it a bit more, otherwise, turn off the heat and serve immediately, very hot, your light barley soup, completing with a drizzle of extra virgin olive oil as desired.
Notes
Also visit the collection Soup 5 Easy and Tasty Recipes with easy and very tasty ideas: you can find it directly by clicking HERE.
Don’t miss the special Potato Soup 9 Irresistible Versions with simple and flavorful soup recipes: you will find it HERE.
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