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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.
Nutrition information is for one very large portion of barley soup out of 4 portions.
SUBSTITUTIONS
Extra virgin olive oil: Substitute regular olive oil.
Onion: You can use any color onion. Substitute 2 shallots for an onion.
Garlic: Fresh is best.
Carrot and celery: Best if not substituted. They are an essential part of the Italian flavor base or soffritto.
Dried rosemary: Substitute a spring of fresh rosemary or thyme.
Bay leaves: Substitute sage leaves or 1/2 teaspoon of an Italian herb mix.
Dried chilis: Substitute 1/4 teaspoon red pepper flakes or cayenne pepper.
Pearl barley: You can substitute pearl barley with pearl farro.
Dried lentils: We recommend dried green or brown lentils. You can also use dried red or black lentils. Canned lentils work, too, but they won’t keep their shape the same way.
Beans: You can use canned beans drained of their liquid or dried beans that you previously soaked and cooked in water. Borlotti beans, pinto beans, and kidney beans are best in this barley soup.
Canned tomatoes: You can use crushed or diced tomatoes. Substitute tomato puree, fire-roasted tomatoes, or a pound of fresh cherry tomatoes cut in half.
Potatoes: They add irresistible creaminess to the broth. Substitute winter squash, such as kabocha, acorn, or butternut squash, peeled and cut into small bite-size dice.
Vegetable broth: You can substitute water but you'll need to add more salt if you do that.
STORAGE
Make ahead: Barley soup is excellent for meal prep. It gets even more flavorful on the second and third day, so go ahead and make a big batch for the week.
Refrigerator: Let the soup cool to room temperature. Transfer it to an airtight container and keep it in the fridge for 4 – 5 days.
Freezer: First, let the barley soup cool completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.
Thaw: You can defrost it overnight in the fridge or with the help of a microwave.
Reheat: Warm the soup in a saucepan or the microwave with a splash of water.
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