INGREDIENTS
- 2 cups cooked barley, See Notes
- 1 tablespoon olive oil, optional – See notes1 small onion
- 1 medium carrot
- 1 stalk celery
- 1 tablespoon tomato paste, or 1 large tomato, chopped
- 2 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon brown miso, or 2 teaspoon white miso
- handful fresh parsley
- 1 teaspoon thyme
- 2 bay leaves
- red pepper flakes, optional, or cayenne or fresh chili pepper
- Salt and pepper, to taste
INSTRUCTIONS
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Heat the oil in a large soup pot on low heat.1 tablespoon olive oil
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Add the chopped onion, carrot and celery. Lightly season with salt and pepper. You can add more seasoning at the end. Cook for 3 minutes or until the onions are translucent.1 small onion ,1 medium carrot ,1 stalk celery ,Salt and pepper
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Add the garlic and tomato or tomato paste. Cook for an additional minute.2 cloves garlic ,1 tablespoon tomato paste
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Stir in the vegetable broth and miso. Add the fresh parsley, thyme, bay leaves and red pepper flakes.4 cups vegetable broth ,1 teaspoon brown miso ,handful fresh parsley ,1 teaspoon thyme ,2 bay leaves ,red pepper flakes
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Cover and increase the heat to quickly bring to a boil then lower the heat once more to a slow simmer for 15 minutes.
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Stir in the cooked barley. Add more water if needed. Continue cooking for an additional 5 minutes.2 cups cooked barley
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Taste and adjust the seasonings to your liking. Remove any thyme stems and bay leaves.
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Remove from heat and serve.
NOTES
- ½ cup (108g) dried pearl barley cooked in 3 cups (710ml) water makes enough cooked barley for this recipe. For more details check out How to Cook Pearl Barley.
- For an oil-free option, simmer the onion, carrot and celery in the vegetable stock then gradually add the remaining ingredients.
- Try brown rice, quinoa or amaranth for a gluten-free version.
- This recipe serves 2 as a main course or 4 as an appetizer.