Barley soup

Ingredients:

• 1 cup (200g) pearl barley, rinsed
• 2 tablespoons (30ml) olive oil
• 1 large onion (200g), diced
• 2 carrots (200g), diced
• 2 celery stalks (100g), diced
• 3 cloves garlic (15g), minced
• 8 cups (2 liters) vegetable or chicken broth
• 1 bay leaf
• 2 teaspoons (10g) dried thyme
• 1/2 teaspoon (2.5g) black pepper
• 1 teaspoon (6g) salt, or to taste
• 2 tablespoons (30g) fresh parsley, chopped
• 1 tablespoon (15ml) lemon juice
• Optional: 1 cup (150g) cooked chicken or beef, diced

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
2. Add garlic and cook for another minute until fragrant.
3. Add the rinsed barley and stir to coat with oil.
4. Pour in the broth and add the bay leaf, thyme, black pepper, and salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender but still slightly chewy.
6. If adding meat, stir it in during the last 10 minutes of cooking to heat through.
7. Remove the bay leaf. Stir in fresh parsley and lemon juice.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with additional fresh parsley if desired.

Notes:

This hearty barley soup can be made vegetarian by using vegetable broth, or more substantial with the addition of cooked meat. For a thicker soup, you can mash some of the cooked barley against the side of the pot. The soup thickens as it sits, so when reheating, you may need to add more broth or water. It keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Pearl barley provides a lovely chewy texture, but you can substitute hulled barley for a more nutritious alternative—just increase the cooking time by about 20 minutes.