Pearl Barley Soup with Leek and Potatoes Recipe
A hearty and wholesome Pearl Barley Soup with Leek and Potatoes, enriched with fresh herbs and nutrient-packed vegetables. This comforting soup is perfect for a warming meal and showcases the nutty texture of pearl barley combined with tender potatoes, aromatic leek, and the earthy flavors of cavolo nero.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 1 large onion (finely chopped)
- 2 medium carrots (roughly chopped)
- 1 medium leek (chopped or sliced)
- 2 celery stalks (chopped)
- 3 medium potatoes (peeled, chopped into 1-inch cubes)
- 2 large garlic cloves (finely chopped)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp fresh rosemary (finely chopped)
- 1/4 tsp dry chilli flakes
- 1 dry bay leaf
- 3.5 oz cavolo nero (or another type of kale)
Liquids and Oils
- 2 tbsp olive oil
- 5 cups vegetable stock
Seasonings
- Salt and freshly ground black pepper to taste
Grains
- 3.5 oz pearl barley
Instructions
- Prepare the base vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and fry for 1-2 minutes until translucent. Next, add the roughly chopped carrots, chopped or sliced leek, and chopped celery. Continue cooking and stirring often for 7-8 minutes until the vegetables soften but do not brown.
- Add aromatics: Stir in the finely chopped garlic, fresh thyme, rosemary, and dry chilli flakes. Cook for another minute until the mixture becomes fragrant, allowing the herbs and spices to release their flavors.
- Combine main ingredients: Add the peeled and cubed potatoes, pearl barley, and the dry bay leaf to the pot. Pour in the 5 cups of vegetable stock, ensuring all ingredients are submerged.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for about 20 minutes, or until the pearl barley is tender and the potatoes are fork-soft.
- Finish with greens: Remove the bay leaf from the soup. Add the cavolo nero or kale and stir it in. Cover the pot again and let it simmer for an additional 2-3 minutes until the greens wilt.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper according to your preference. Serve hot with crusty bread if desired for a complete meal.
Notes
- For a creamier texture, you can mash a portion of the potatoes before serving.
- Substitute cavolo nero with any kale or spinach if unavailable.
- For added protein, consider stirring in cooked beans or shredded chicken.
- This soup reheats well and often tastes better the next day once flavors meld.
- To reduce cooking time, soak pearl barley in water for an hour before cooking.
Keywords: Pearl Barley Soup, Leek Soup, Potato Soup, Healthy Soup, Vegetarian Soup, Hearty Soup, Winter Soup, Vegetable Soup
