Description
A rustic and hearty soup made with pearl barley, leeks, and potatoes simmered in a flavorful broth. Comforting, budget-friendly, and perfect for cozy meals year-round.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 leeks, cleaned and sliced
- 3 medium potatoes, diced
- 3/4 cup pearl barley, rinsed
- 8 cups vegetable broth or chicken broth
- 1 bay leaf
- 1 tsp thyme (fresh or 1/2 tsp dried)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the pearl barley under cold water and set aside.
- Heat olive oil or butter in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in sliced leeks and minced garlic; cook until softened, about 3–4 minutes.
- Add diced potatoes and pearl barley to the pot.
- Pour in the broth and stir in the bay leaf and thyme.
- Bring to a boil, then reduce heat and simmer for 40–45 minutes, until barley and potatoes are tender.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use olive oil and vegetable broth for a vegan-friendly soup.
- Add spinach, kale, or Swiss chard in the last 10 minutes for extra greens.
- Blend part of the soup for a creamier texture without dairy.
- Waxy potatoes (Yukon Gold or red) hold their shape best.
- The soup thickens as it sits; add broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 270
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
