Root Vegetable Soup with Barley

Why You’ll Love This Recipe

• Hearty and Filling: Barley adds chewiness and keeps you full longer.

• Nutritious: Loaded with a variety of root vegetables and whole grains.

• Warm and Comforting: Perfect for cold weather or anytime you need a cozy meal.

• Easy to Make: Simple ingredients and straightforward cooking process.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 2 carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 small rutabaga or turnip, peeled and chopped

• 1 cup pearl barley, rinsed

• 6 cups vegetable or chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.

2. Add Root Vegetables: Stir in carrots, parsnips, and rutabaga. Cook for 5 minutes, stirring occasionally.

3. Add Barley and Broth: Add rinsed barley, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes or until barley and vegetables are tender.

4. Season: Taste and adjust seasoning with salt and pepper.

5. Serve: Ladle soup into bowls, garnish with fresh parsley, and enjoy warm.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 50 minutes

• Total Time: 1 hour 5 minutes

Variations

• Add Greens: Stir in chopped kale or spinach during the last 10 minutes of cooking.

• Add Protein: Include cooked beans, lentils, or shredded chicken.

• Use Different Barley: Pearl barley cooks faster; hulled barley offers more fiber but takes longer.

• Spice It Up: Add a pinch of smoked paprika or cayenne pepper for heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze soup in portions for up to 3 months.

• Reheating: Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use other root vegetables?

Yes, sweet potatoes, turnips, or beets work well.

How do I prevent barley from becoming mushy?

Monitor cooking time and avoid overcooking.

Can I prepare this soup in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours.

Is this soup gluten-free?

No, barley contains gluten; substitute with quinoa for a gluten-free option.

Can I use vegetable broth?

Yes, vegetable or chicken broth both work.

Can I add fresh herbs?

Add fresh herbs like parsley or thyme at the end of cooking.

How thick is this soup?

Moderately thick with tender vegetables and chewy barley.

Can I make this soup creamy?

Blend a portion of the soup and stir it back in for creaminess.

Are leftovers good for meal prep?

Yes, flavors deepen and improve after a day.

Can I add lemon juice?

A splash of lemon juice brightens the flavors before serving.

Conclusion

Root Vegetable Soup with Barley is a wholesome, comforting, and satisfying dish that combines nutrient-rich vegetables and hearty barley in a flavorful broth. Easy to prepare and perfect for cozy meals, it’s a nourishing choice any time of year.

Root Vegetable Soup with Barley

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Root Vegetable Soup with Barley is a hearty, comforting, and nutritious soup featuring earthy root vegetables and chewy barley, perfect for a cozy and satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Soup
• Method: Sautéing and Simmering
• Cuisine: International
• Diet: Low Fat

Ingredients

1. 2 tablespoons olive oil
   
   1 onion, diced
   
   3 cloves garlic, minced
   
   2 carrots, peeled and chopped
   
   2 parsnips, peeled and chopped
   
   1 small rutabaga or turnip, peeled and chopped
   
   1 cup pearl barley, rinsed
   
   6 cups vegetable or chicken broth
   
   1 teaspoon dried thyme
   
   1 teaspoon dried rosemary
   
   Salt and pepper to taste
   
   Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.

1. Stir in carrots, parsnips, and rutabaga. Cook for 5 minutes, stirring occasionally.
2. Add rinsed barley, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes or until barley and vegetables are tender.
3. Taste and adjust seasoning with salt and pepper.
4. Ladle soup into bowls, garnish with fresh parsley, and serve warm.

Notes

• Add chopped kale or spinach during last 10 minutes for greens.
• Include cooked beans, lentils, or shredded chicken for protein.
• Use pearl barley for quicker cooking or hulled barley for more fiber.
• Add smoked paprika or cayenne pepper for a spicy kick.
• Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.
• Reheat gently on stovetop or microwave until warm.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 280
• Sugar: 5g
• Sodium: 550mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg