Pearl Barley Soup

🛒 Ingredients

• Pearl Barley 38 g · 132 kcal
• Carrots 38 g · 15 kcal
• Potatoes 50 g · 39 kcal
• Onion 25 g · 10 kcal
• Celery Stalk 25 g · 4 kcal
• Vegetable Broth 375 g · 19 kcal
• Olive Oil 4 g · 33 kcal
• Fresh Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water. If time allows, soak it in water for 1-2 hours or overnight to reduce cooking time.
2. Dice the carrots, potatoes, onion, and celery into small, even pieces.
3. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and celery; sauté for 5-7 minutes until softened.
4. Add diced carrots and potatoes to the pot, stirring well. Cook for another 5 minutes, allowing vegetables to slightly soften.
5. Drain the soaked pearl barley (if applicable) and add it to the pot with the vegetables. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the pearl barley is tender and the vegetables are cooked through. Stir occasionally.
7. Season with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving.