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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.
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- 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.
