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–+ servings
Barley soup in a bowl

Barley Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 1 large (1 large) onion finely chopped
  • 1 rib (2 rib) celery chopped
  • 2 large (2 large) carrots chopped
  • 3 cloves (3 cloves) garlic pressed
  • ½ teaspoon (½ teaspoon) dried rosemary
  • 2 (2) bay leaves
  • ¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
  • ½ cup (100 grams) pearl barley uncooked
  • ½ cup (100 grams) dried lentils brown, green, red
  • 6 cups vegetable broth or more if required to fully cook the barley. You can add 3 cups at a time if your pot is not big enough to fit 6 cups.
  • 2 cans (15 ounces each) (480 grams) beans or 3 cups cooked beans. We recommend pinto, borlotti, or kidney beans.
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 2 medium (2 medium) potatoes peeled and cut into small bite-size dice
  • 1 cup (180 grams) frozen peas
  • 1 teaspoon (1½ teaspoons) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper

  • Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven.
    Add 1 large onion, 1 rib celery, 2 large carrots (all chopped), and sauté on medium heat for 3 – 4 minutes.
    Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, 2 bay leaves, and ¼ teaspoon red pepper flakes, and sauté for one more minute. Stir often.
    flavor base with onion, celery, garlic, carrot, and herbs
  • Rinse ½ cup pearl barley and ½ cup dried lentils in a fine-mesh sift under running water and add them to the pot.
    Stir them in and sauté for 1 – 2 minutes without adding liquid.
    lentils and barley sautéed in the flavor base
  • Pour in 6 cups vegetable broth, 3 at a time if you pot is not large enough to fit all.
    Then add 1 can (15 ounces) crushed tomatoes, 2 cans (15 ounces each) beans (drained), 2 medium potatoes cut into small dice.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
    Vegetable broth, tomatoes, potatoes, and beans simmering in a pot.
  • Cover with a lid and bring to a boil.
    Then crack the top open, lower the heat, and simmer for 30 to 40 minutes, or until the barley, lentils, and potatoes are tender to your liking. Stir occasionally.
    Five minutes before the soup is ready, stir in 1 cup frozen peas.
    Creamy barley soup in a blue pot.
  • Taste and adjust for salt before serving the soup in a bowl with a drizzle of good quality extra virgin olive oil.
    Optionally, you can sprinkle parmesan and a slice of crusty bread.
    Barley and lentil soup in a hand-made bowl.
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