Description
A comforting and nutritious barley soup filled with wholesome ingredients and heartfelt memories from family gatherings.
Ingredients
- 1 cup pearled barley
- 1 cup frozen peas
- 4 cups vegetable broth or water
- 2 tablespoons tomato paste or 2 fresh tomatoes, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 potatoes, cubed
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots; cook until the onion softens, about 7 minutes.
- Add the minced garlic, oregano, thyme, and bay leaves; stir for 1 minute.
- Add the rinsed barley, cubed potatoes, and tomato paste; mix well.
- Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce heat to simmer for 25-30 minutes, until barley is tender.
- For a thinner soup, add more water or broth if desired. Stir in the frozen peas and cook for an additional 5 minutes.
- Remove bay leaves and thyme sprigs. Taste and adjust seasoning as necessary.
- Serve warm, drizzling with olive oil and adding freshly ground black pepper on top.
Notes
Fresh herbs enhance flavor depth. Feel free to customize with seasonal vegetables.
