Description
This hearty and comforting Vegetarian Barley Soup combines tender vegetables, nutty pearled barley, and fragrant spices to create a delicious, wholesome meal perfect for any season. Loaded with butternut squash, carrots, celery, kale, and infused with curry and thyme, this soup offers rich flavors and a delightful texture with minimal fuss.
Ingredients
Scale
Vegetables and Aromatics
- 1 1/2 cups finely diced yellow onion (about 1 large onion)
- 1 1/2 cups chopped carrots (1/2-inch pieces, about 3 or 4 carrots)
- 1 cup chopped celery (1/4-inch pieces, about 3 ribs)
- 2 cups chopped butternut squash (peeled and diced into 1/2-inch pieces)
- 4 teaspoons minced garlic (about 4 cloves)
- 2 cups shredded kale
- 1 large lemon (for juice)
Grains and Legumes
- 1 cup pearled barley
Liquids and Oils
- 4 tablespoons olive oil (divided)
- 2 (32-ounce) containers vegetable stock
Spices and Seasonings
- Salt (about 1 3/4 teaspoons divided, plus more to taste)
- Black pepper (about 1 teaspoon divided, plus more to taste)
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes (optional)
- 2 bay leaves
Optional Toppings
- Parmesan cheese (for topping)
- Fresh parsley (for topping)
- Hearty buttered bread (for dipping)
Instructions
- Prepare: Rinse the pearled barley thoroughly in a mesh sieve under cool water, then shake off excess water and let it drain until ready to use. Finely dice the onion, peel and dice carrots, celery, and butternut squash into specified sizes.
- Cook Veggies: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and butternut squash. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables soften and the onions turn golden.
- Cook Barley: Stir in the minced garlic, yellow curry powder, dried thyme, rinsed barley, and optional red pepper flakes. Cook and stir constantly for 1 minute until the spices are fragrant.
- Simmer: Pour in the vegetable stock and season again with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add the bay leaves. Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 30 to 35 minutes until the barley is tender and the vegetables are fully cooked. Add the shredded kale during the last 2 minutes of simmering.
- Finish: Remove the pot from heat and discard the bay leaves. Stir in the remaining 1 tablespoon of olive oil and squeeze in about 2 tablespoons of fresh lemon juice. Adjust seasoning with additional salt, pepper, or red pepper flakes to taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired, alongside crusty buttered bread for dipping.
Notes
- Rinsing barley helps remove excess starch and improves texture.
- Adjust the amount of red pepper flakes to control heat level.
- Kale is added at the end to preserve its vibrant color and texture.
- Use fresh lemon juice for best flavor in the finishing step.
- Parmesan cheese and buttered bread add richness and make the meal more filling but are optional.
