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Root Vegetable Soup with Barley

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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.

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

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

Find it online: https://thefamilycooking.com/root-vegetable-soup-with-barley/