Hearty Vegetarian Barley and Pickle Soup
A hearty vegetarian barley and pickle soup that is easy to make and full of comforting flavors.
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Try this hearty vegetarian barley and pickle soup recipe. Easy, comforting, and packed with flavor for a healthy meal.
Recipe Details
Prep time
15m
Cook time
40m
Rest time
0s
Total time
55m
Prep time
15m
Cook time
40m
Rest time
0s
Total time
55m
Ingredients
Servings:
1
1
- 60 g pearl barley
- 50 g carrot diced
- 40 g celery stalk diced
- 50 g yellow onion diced
- 1 piece garlic clove minced
- 30 g dill pickle chopped
- 400 ml vegetable broth low sodium
- 1 tablespoon olive oil extra virgin
- 1 tablespoon fresh dill chopped
- 1 pinch black pepper ground
- 1 pinch salt
Origins USA
Instructions
- Rinse pearl barley under cold water until water runs clear.
- Heat olive oil in a medium pot over medium heat.
- Add diced yellow onion, carrot, and celery to the pot and cook for 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- For in vegetable broth and bring to a boil.
- Add rinsed pearl barley to the pot, reduce heat to low, cover, and simmer for 30 minutes.
- Chop dill pickle and add to the soup, stir well.
- Season with salt and black pepper to taste.
- Simmer uncovered for an additional 10 minutes until barley is tender and soup thickens slightly.
- Remove from heat and stir in chopped fresh dill before serving.
Tips
- Use low sodium vegetable broth to control saltiness.
- Adjust pickle amount to your taste for tanginess.
- Serve with crusty bread for a complete meal.
Serving Suggestions
- crusty bread
- green salad
- roasted vegetables
Enjoy this hearty vegetarian barley and pickle soup as a comforting meal that warms you up and satisfies your taste buds.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 2
- Sodium (g): 0.3
- Sugar (g): 2
- Fat (g): 1.5
- Carbohydrates (g): 12
- Protein (g): 2.5
- Calories: 65
- Cholesterol (g): 0
- Saturated Fat (g): 0.2
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