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Barley, Bean & Vegetable Soup

Serves 4 Soup vegan, Soups

Barley, Bean & Vegetable Soup

Barley, Bean & Vegetable Soup is a staple of Mediterranean home kitchens, where it bridges the gap between land and sea with ease. Crafted for everyday enjoyment, this soup brings together the bounty of the garden and the warmth of the hearth in a single, satisfying bowl. It's a dish that speaks to the heart of Mediterranean living, with ingredients that are as familiar as they are nourishing.

With each spoonful, expect a comforting blend of tender beans, nutty barley, and the sweet earthiness of carrots and celery. Olive oil and parsley impart a fragrant finish, while a squeeze of lemon brightens the flavors, evoking the essence of sunlit shores and garden harvests. Perfect for a casual meal, it's a reminder of the simple pleasures that Mediterranean cooking offers.

Ingredients

  • 150 gpearl barley
  • 200 gcooked beans
  • 1onion
  • 2carrots
  • 2celery stalks
  • 60 mlextra virgin olive oil
  • 1.5 Lvegetable stock
  • handfulparsley
  • to tastefine sea salt

Method

  1. Begin by finely dicing 1 onion, 2 carrots, and 2 celery stalks. In a large pot, heat 60 ml of extra virgin olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Stir occasionally, cooking until the onion becomes translucent and the vegetables are softened, releasing their aroma, about 5 to 7 minutes.
  2. Rinse 150 g of pearl barley under cold water to remove any excess starch. Add the rinsed barley to the pot, stirring to coat it with the olive oil and vegetable mixture. This step helps to slightly toast the barley, enhancing its nutty flavor.
  3. Pour in 1.5 L of vegetable stock, stirring to combine. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer. The barley will begin to swell and absorb the broth, becoming tender.
  4. After about 20 minutes of simmering, add 200 g of cooked beans to the pot. Stir them into the soup, allowing them to heat through and meld with the flavors of the broth and vegetables.
  5. Continue to simmer the soup until the barley is fully cooked and tender, and the broth has a rich, deep flavor. This should take an additional 10 to 15 minutes. The barley should be plump and the vegetables soft but not mushy.
  6. Taste the soup and add fine sea salt to your preference, stirring well to distribute the seasoning evenly. Just before serving, chop a handful of parsley and stir it into the soup for a fresh, herbal note. Optionally, finish with a drizzle of extra virgin olive oil for added richness.