INGREDIENTS

  • 2 cups cooked barley, See Notes
  • 1 tablespoon olive oil, optional – See notes
  • 1 small onion
  • 1 medium carrot1 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

  • Heat the oil in a large soup pot on low heat.
    1 tablespoon olive oil
  • 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
  • Add the garlic and tomato or tomato paste. Cook for an additional minute.
    2 cloves garlic ,1 tablespoon tomato paste
  • 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
  • Cover and increase the heat to quickly bring to a boil then lower the heat once more to a slow simmer for 15 minutes.
  • Stir in the cooked barley. Add more water if needed. Continue cooking for an additional 5 minutes.
    2 cups cooked barley
  • Taste and adjust the seasonings to your liking. Remove any thyme stems and bay leaves.
  • 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.

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