Forktionary

Barley Soup Recipe

This heartwarming barley soup recipe is a family heirloom, adapted for a vegetarian twist! Originally made with chicken stock, this comforting and flavorful soup simmers to perfection, developing a creamy texture thanks to partially blended barley. Perfect for a cozy night in, it freezes beautifully and tastes even better the next day! Enjoy this delicious and satisfying meal, bursting with simple, wholesome ingredients.

Prep Time 20 mins
Cook Time 180 mins
Calories 199.1 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Barley Soup 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barley Soup

  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 7 cups vegetable broth
  • 1/2 cup milk
  • 2 tablespoons cornstarch
  • salt and fresh ground black pepper to taste
  • 1 teaspoon apple cider vinegar or white wine vinegar

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How to Make Barley Soup

  1. Rinse 1 cup of pearl barley and soak in 1 cup of water for at least 1 hour (or up to overnight).
  2. Drain the soaked barley and place it in a large pot. Add 6 cups of vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender but still slightly firm.
  3. While the barley cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves of garlic, minced, until softened, about 5 minutes.
  4. Once the barley is cooked, remove 2/3 of the cooked barley and transfer it to a blender, food processor, or use a hand blender to puree until smooth.
  5. Return the pureed barley to the pot with the remaining whole barley. Stir to combine.
  6. Add 1 cup of vegetable broth and 1/2 cup of milk (dairy or non-dairy) to the pot.
  7. Bring the soup to a gentle simmer. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water or milk until smooth.
  8. Slowly whisk the cornstarch mixture into the simmering soup. Cook, stirring frequently, until the soup reaches your desired thickness, adding more broth if needed.
  9. Season generously with salt and freshly ground black pepper to taste.
  10. Ladle the soup into bowls and serve warm. Drizzle with 1 teaspoon of apple cider vinegar or white wine vinegar per bowl for an extra touch of brightness.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

4g

Fat

11g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Healthy Vegetarian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Soups Stews Vegetarian Grains Dietary Pasta Rice And Grains 4 Hours Or Less