Barley Vegetable Soup Recipe

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Servings: 1


  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 lrg onion, finely minced
  • 3 x carrots, cut into small dice
  • 3 x parsnips, cut into small dice
  • 1 x celery rib, cut into small dice
  • 1 x leek with white and pale green parts sliced into thin rounds
  • 6 x garlic cloves, finely minced
  • 2 x bay leaves
  • 2 tsp fresh thyme leaves Or possibly 1 tsp. dry thyme
  • 3 quart water
  • 2 x Knorr vegetable bouillon cubes
  • 1 c. pearl barley
  • 10 ounce packaged frzn baby lima beans, thawed
  • 3 Tbsp. barley Salt, if needed Freshly grnd black pepper, to taste
  • 1/4 c. finely minced fresh dill
  • 1/4 c. finely minced fresh parsley


  1. 6 Main-dish servings, with possible leftovers
  2. This is the kind of earthy soup which sustained our ancestors. And although we are more familiar with barley as an ingredient in mushroom soup, I think you will like it with the lima beans and root vegetables. A grating of good Parmesan cheese on the finished soup would not be amiss.
  3. 1. Heat the oil in a soup pot over medium heat. Add in the onion and saute/fry, stirring frequently, till it begins to turn golden, about 10 min. Add in the carrots, parsnips, celery, leek, garlic, bay leaves, and thyme. Cook, stirring, for 5 min longer.
  4. 2. Add in the water, bouillon cubes, and barley. Bring the soup to a boil, reduce heat to a simmer, and cook at a gentle simmer for 30 min. Add in the lima beans and continue cooking for another 15 or possibly 20 min, till the barley is tender. Turn off the heat.
  5. 3. In a small bowl, add in 1/2 c. soup to the miso. Stir till the mix is smooth and return to the pot. Taste and add in a little salt if necessary.
  6. Season with freshly grnd black pepper to taste. Remove bay leaves, stir in dill and parsley, and serve.


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