Pearl Barley Soup

Name: Pearl Barley Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian, Middle Eastern, Eastern European, European
Ingredients: 2 tbsp extra virgin olive oil; 1 onion (, finely diced); 2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes); 2 celery stems (, chopped into 1cm / 0.4" cubes); 2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1)); 150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8)); 2 garlic cloves (, finely minced); 1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried)); 1/4 tsp ground coriander; 1/4 tsp ground fennel; 2 fresh bay leaves ((or 1 dried)); 1 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 1 cup pearl barley (, NOT hulled barley (Note 2)); 1.75 litres / quarts vegetable stock; 1 cup fresh parsley leaves

Instructions

Prep:10minCook:45min

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Updated at: Tue, 30 Dec 2025 18:38:11 GMT