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Root Vegetable Soup with Barley

Root Vegetable Soup with Barley

Warm your soul and tantalize your taste buds with a bowl of hearty Root Vegetable Soup with Barley! This comforting American classic combines the earthy flavors of root vegetables and the nutty goodness of barley, creating a dish that’s not only delicious but also packed with nutrients. Perfect for chilly evenings or when you need a little pick-me-up, this soup promises to be a family favorite. Ready to dive into a recipe that’s as simple as it is satisfying? Let’s get cooking!

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 cups diced root vegetables (carrots, parsnips, potatoes)
  2. 1 cup barley
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon thyme
  7. Salt and pepper to taste

Instructions

  1. Prepare all ingredients by washing and dicing root vegetables into uniform 1/2-inch cubes to ensure even cooking. Finely chop the onion and mince the garlic cloves.
  2. Heat a large heavy-bottomed soup pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
  3. Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
  4. Pour in the vegetable broth and add the diced root vegetables and barley. Stir to combine all ingredients thoroughly.
  5. Sprinkle dried thyme, salt, and freshly ground black pepper into the soup. Stir to distribute seasonings evenly.
  6. Bring the soup to a gentle boil, then reduce heat to low and cover the pot. Simmer for 35-40 minutes, stirring occasionally to prevent barley from sticking to the bottom.
  7. Check the tenderness of vegetables and barley. The soup is ready when vegetables are soft and barley is fully cooked and slightly chewy.
  8. Taste and adjust seasonings as needed. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
  9. Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
  10. Ladle into warm bowls and optionally garnish with fresh chopped parsley or a drizzle of extra virgin olive oil before serving.

Tips

  1. Uniform Dicing: For even cooking, make sure to dice your root vegetables into uniform 1/2-inch cubes. This ensures that everything cooks at the same rate, giving you a perfectly textured soup.
  2. Sautéing Aromatics: Take your time when sautéing the onions and garlic. Cooking them until they’re translucent and slightly golden enhances their flavors and forms a flavorful base for your soup.
  3. Simmering Secrets: Once your soup reaches a gentle boil, reduce the heat and let it simmer. This slow cooking process allows the flavors to meld beautifully, making each spoonful rich and satisfying.
  4. Adjusting Consistency: If your soup turns out thicker than desired, don’t hesitate to add a splash more vegetable broth. This will help you achieve your preferred texture without compromising flavor.
  5. Garnish for Flair: Elevate your soup presentation by garnishing with fresh chopped parsley or a drizzle of extra virgin olive oil. Not only does this add a pop of color, but it also enhances the overall flavor profile.

Nutrition Facts

Calories: 256kcal

Carbohydrates: 59g

Protein: 9g

Fat: 1g

Saturated Fat: 0g

Cholesterol: 0mg

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