Another day in January, another day for soup! Today’s soup has lots of veggies and barley – the things I like best in my soups. But there is one thing I left out of my version of this recipe. Peas. Much to Eric’s chagrin!
My mom would occasionally make peas for dinner as the vegetable side dish. We always had to eat what was on our plate, including the peas. I was never a fan, but knowing I was expected to eat them (or sit there unhappily, for a very long time) I usually ate them first to get them out of the way before moving onto the rest of the meal. As an adult making my own food choices, I usually opt for other vegetables over peas. And with all the other vegetables in this soup, I left the peas out completely and didn’t miss them at all! Eric would have preferred the peas in there. Maybe next time we’ll make his version.
This soup has two ingredients in it I want to highlight. The surprise ingredient is fennel seeds. Fennel seeds, often found in Italian sausage, lend a hint of licorice to the flavor profile of the soup. The mushrooms aren’t all that surprising to find in a vegetable soup. They contribute a umami taste to it.
If a pealess vegetable soup is the objective, go with the recipe as written. For pea lovers, add a cup of frozen green peas to the soup when the green beans go into the pot. It’s a satisfying soup either way!
Vegetable & Barley Soup
Vegetable & Barley Soup (eatingwell.com) Total Time Required: 1 hour 5 minutes, Active Time: 1 hour, Servings: 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh cremini mushrooms
- 2 yellow onions, chopped (1-1/2 cups)
- 2 tablespoons minced garlic
- 4 medium carrots, thinly sliced
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 28-ounces fire-roasted diced tomatoes
- 6 cups vegetable broth
- 1 cup pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups frozen cut green beans
- 1 tablespoon red-wine vinegar
- chopped fresh parsley for garnish
Directions:
Heat the oil in a Dutch oven over medium-high heat. Add the mushrooms, onion, and garlic to the pot and cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes.
Start with the mushrooms, onion, and garlic.
Add the carrots, fennel seeds, and oregano and cook, stirring constantly, until the fennel seeds are fragrant, about 1 minute.
Carrots, fennel, & oregano next.
Add the tomatoes, broth, barley, salt, and pepper. Bring the soup to a boil over high heat. Reduce the heat to medium to maintain a simmer and cook, stirring occasionally, until the barley is tender, about 40 minutes.
Then the tomatoes, broth, & barley.
Stir in the green beans and cook until the soup is heated through, about 2 minutes. Remove the soup from the heat and stir in the vinegar.
The green beans and vinegar go in last.
Garnish the servings with parsley, if desired. And don’t forget some crusty bread!
Garnish with the parsley and serve!
So satisfying!
To make ahead: Refrigerate the soup for up to 3 days or freeze for up to 6 months.
Vegetable & Barley Soup, with peas or without peas, that is the question! ~Linda
Vegetable & Barley Soup (eatingwell.com) Total Time Required: 1 hour 5 minutes, Active Time: 1 hour, Servings: 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh cremini mushrooms
- 2 yellow onions, chopped (1-1/2 cups)
- 2 tablespoons minced garlic
- 4 medium carrots, thinly sliced
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 28-ounces fire-roasted diced tomatoes
- 6 cups vegetable broth
- 1 cup pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups frozen cut green beans
- 1 tablespoon red-wine vinegar
- chopped fresh parsley for garnish
Directions:
Heat the oil in a Dutch oven over medium-high heat. Add the mushrooms, onion, and garlic to the pot and cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add the carrots, fennel seeds, and oregano and cook, stirring constantly, until the fennel seeds are fragrant, about 1 minute. Add the tomatoes, broth, barley, salt, and pepper. Bring the soup to a boil over high heat.
Reduce the heat to medium to maintain a simmer and cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in the green beans and cook until the soup is heated through, about 2 minutes. Remove the soup from the heat and stir in the vinegar. Garnish the servings with parsley, if desired. And don’t forget some crusty bread!
To make ahead: Refrigerate the soup for up to 3 days or freeze for up to 6 months.