Description
Jamie Oliver’s Pearl Barley Soup is a hearty, vegetable-packed soup that uses pearl barley as the star ingredient. Slow-cooked in a flavorful broth creates a rich and satisfying meal.
Ingredients
Scale
- 200g (1 cup) pearl barley
- 1.2 liters (5 cups) vegetable or chicken stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced (optional)
- 200g (7 oz) canned diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- A handful of fresh parsley, chopped, for garnish
Optional Add-Ins:
- 100g (3.5 oz) shredded cooked chicken or smoked sausage
- 1 cup spinach or kale for added greens
Instructions
Step 1: Prepare the Ingredients
- Rinse the pearl barley under cold water. Chop all vegetables and set aside.
Step 2: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Step 3: Add the Barley and Stock
- Stir in the pearl barley, stock, canned tomatoes, thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer.
Step 4: Simmer the Soup
- Cover and cook for 40-50 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
Step 5: Season and Garnish
- Remove the bay leaf. Season with salt and black pepper to taste. Stir in fresh parsley before serving.
Step 6: Serve
- Ladle the soup into bowls and serve hot with crusty bread or a side salad.