With the arrival of the first chills, there’s nothing better than a warm barley soup to indulge at the table. A healthy, genuine dish perfect for warming up with taste. Barley, rich in fiber and minerals, pairs perfectly with vegetables, creating a light yet nutritious soup, ideal for a comforting dinner or a healthy lunch. And if you want a summer variant? Just enjoy it lukewarm!
Discover how to prepare this barley soup in a few simple steps.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 onion
- to taste Olive oil
- 2 Zucchini
- 2 stalks celery
- 8 Cherry tomatoes (or 2 small tomatoes)
- to taste Salt
- to taste Pepper
- 5 oz Pearled barley
- 5 cups Water
- 2 stalks Celery
- 2 carrot
- 2 onion
Tools
These are the basic tools you’ll need to prepare your barley soup. If you prefer an even richer flavor, you might want to use a pressure cooker to cook the broth more quickly, but it’s not essential for this recipe.
- 1 Pot
- 1 Spoon
- 1 Strainer
- 1 Cutting board
- 1 Knife
Preparation
Put the water in a pot with the carrot, onion, and celery cut into pieces. Bring to a boil and let it cook for about 20-25 minutes. Strain the broth and keep it warm. (You can also use a vegetable bouillon cube, but homemade broth will give more flavor to the soup!)
Finely chop the onion and sauté it in a pot with a drizzle of extra virgin olive oil. Once golden, add the zucchini cut into pieces, chopped celery, and whole cherry tomatoes (or chopped tomato).
After a few minutes of sautéing, add the hot broth. Bring to a boil and let it cook over medium-low heat for 15 minutes. Adjust the salt and add a dash of pepper.
Rinse the barley well under running water to remove any impurities, then drain it and add it to the pot with the broth and vegetables. Cook for 15-20 minutes (or according to the package instructions).
Once the barley is cooked and the soup has reached the right consistency, serve it hot with a drizzle of raw olive oil.
Tips and Variations
Want a more intense flavor? Add a bay leaf or a sprig of rosemary during cooking.
Even creamier soup? Blend a small portion of the vegetables before adding the barley.
Prefer an alternative to barley? You can replace it with spelt, rice, or oats.
For an extra touch: Finish the dish with a sprinkle of grated parmesan cheese or a spoonful of pesto.
Storage
You can store the soup in the fridge for 1-2 days in an airtight container. When serving, warm it up on low heat, adding a bit of water if necessary.
FAQ – Barley Soup
Can I use whole barley?
Yes, but remember that it requires a longer cooking time (about 40 minutes). I recommend soaking it for at least 8 hours before cooking.
Is the soup suitable for children?
Absolutely yes! If you prefer, you can blend the vegetables to get a smoother and creamier texture.
Can I prepare it in advance?
Of course! This soup is even better the next day when the flavors meld together.
This barley soup is the perfect solution to warm up with a healthy and genuine dish. Try it and customize it with the ingredients you prefer! And if you liked it, don’t miss the rice, pumpkin, and potato soup: another irresistible comfort food.
