Barley Soup (Hearty & Packed with Veggies)

*Optional, soak the barley in a bowl of water for 1-2 hours to reduce the cooking time. If using quick cooking barley, skip this step
Prepare the veggies - slice the mushrooms, finely dice the onion and garlic, and chop the carrots, celery and sweet potato into small cubes roughly the same size
In a large pot, add 1 tablespoon of olive oil and the mushrooms. Saute for a few minutes over medium heat. Once browned season with salt and pepper and remove from the pot and set aside for now
Add a 2nd spoon of oil along with the carrots, onion and celery. Season with salt and pepper and saute for 3-5 minutes until they have slightly softened
Add the tomato paste, turmeric and garlic, stir and saute for 3-5 minutes to fry down the tomato paste well
Add the barley and sweet potato and toast for 1 minute, then pour in the vegetable stock along with 2 cups of water. Add the cannellini beans (I like to also add the liquid but you can drain them if you prefer) and season the soup with salt and pepper
Place the lid on and once the water starts to boil, reduce to a low heat and simmer for 30-45 minutes. *Cook time depends on the type of barley used, so ensure to taste as you go - barley should have a tender texture with a soft chewy bite
Add the spinach and reserved mushrooms, place the lid on for 2-3 minutes until the spinach has wilted. If the soup consistency has thickened up too much, add ½ cup - 1 cup of boiling water
Serve up your delicious vegetable Barley Soup with an optional garnish of cracked black pepper, chopped parsley and a drizzle of olive oil and enjoy!

Barley Soup (Hearty & Packed with Veggies)

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Ingredients

Instructions

Nutrition