Barley and Legume Soup

Name: Barley and Legume Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 cup pearl barley (rinsed); 1 cup dried lentils (soaked overnight); 1 cup dried chickpeas (soaked overnight); 2 litres vegetable broth (low-sodium); 2 tablespoons olive oil; 1 onion (chopped); 2 carrots (diced); 2 celery stalks (diced); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; to taste salt and pepper

80 min 6 servings Easy

All Recipes

Barley and Legume Soup

A hearty and nutritious barley and legume soup perfect for chilly days.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Easy

Barley and legume soup is a comforting classic, bringing together the earthy flavours of grains and legumes in a nourishing bowl. This wholesome soup is ideal for those chilly evenings when you crave something warm and filling. The combination of barley and legumes not only provides a rich texture but is also packed with fibre and protein, making it a balanced and nutritious meal. With the addition of fresh vegetables and herbs, this soup becomes a fragrant delight, perfect for any season.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Ingredients

Rinse the pearl barley thoroughly under cold water. Drain the soaked lentils and chickpeas.

Pro tip: Soaking legumes overnight reduces cooking time and enhances digestibility.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until the onion is translucent, about 5 minutes.

Pro tip: Sautéing vegetables enhances their sweetness and flavour.

Add Garlic and Herbs

Add minced garlic, thyme, oregano, and bay leaf. Stir for another minute until fragrant.

Pro tip: Avoid browning the garlic to prevent bitterness.

Combine Ingredients

Add the rinsed barley, drained lentils, and chickpeas to the pot. Pour in the vegetable broth.

Pro tip: Ensure all ingredients are submerged in the broth.

Simmer the Soup

Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 50–60 minutes, or until the barley and legumes are tender.

Pro tip: Stir occasionally to prevent sticking.

Season and Serve

Season the soup with salt and pepper to taste. Remove the bay leaf before serving.

Pro tip: Garnish with fresh herbs like parsley for added freshness.

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Tips & Tricks

<ul><li>Rinse barley thoroughly to remove excess starch.</li><li>Use low-sodium broth to control salt levels.</li><li>Soak legumes overnight for quicker cooking.</li><li>Customize with seasonal vegetables.</li></ul>

Serving Suggestions

Serve this barley and legume soup with crusty bread or a fresh green salad for a complete meal. It pairs wonderfully with a light white wine or a sparkling water infused with lemon. This soup can be made ahead and stored in the fridge for up to three days, or frozen for up to three months. Reheat gently on the stove for best results.