Ingredients
Scale
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas (or other beans)
- 4 ½ cups water or vegetable broth, plus more if needed
- 1 Tbsp tomato paste, or 1 diced tomato
- 1 Tbsp olive oil, plus extra for drizzling
- 1 garlic clove, minced
- 1 medium-sized onion, diced
- 1 large celery rib, sliced
- 2 large carrots, diced
- 1 medium-sized potato, cut into cubes
- 1 tsp oregano
- 2 bay leaves
- 3 thyme sprigs ((optional))
- salt and pepper, to taste
Instructions
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
- Add the barley, cubed potatoes, tomato paste, and give a good stir.
- Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
- When the barley is cooked, add the peas and cook for a further 5 minutes.
- Turn off the heat, then remove the thyme sprigs and the bay leaves. Taste and season with salt and pepper*. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. If you don't keep it vegan, serve with freshly grated parmesan cheese for extra flavor. Enjoy!
- NOTE: The nutrition data provided are estimates only.