Vegetable Soup with Pearl Barley

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Preparation info

  • Difficulty

    Easy

  • Makes

    1

    pot of soup

Appears in

Home Made in the Oven: Truly Easy, Comforting Recipes for Baking, Broiling, and Roasting

Home Made in the Oven

By Yvette van Boven

Published 2019

  • About

After a long journey through Japan, I returned home with a craving for vegetables. I had never eaten as well as I did over there, but finding a hearty bowl of fresh veggies took some effort in the land of the rising sun. Back home, my vegetable garden had started growing without me and the shelves in the produce store were brimming with delicate Dutch spring greens. I went to my local park to forage some more, and while I was basking in the warm sun, my oven was baking a nourishing soup that brought tears of joy to my eyes. Actually, this is a recipe sans recipe. I use pearl barley as a base, because it’s so nutritious and retains its bite for a long time. Feel free to use whatever you like—farro, orzo, brown rice, or whole wheat grains; pasta is tasty too. But be sure to adjust the cooking time if you do. To prevent having to turn on the oven only for a pot of soup, I made something else with the rest of the vegetables (see the The Greenest Crustless Pie).

Ingredients

  • cups ( L) vegetable stock
  • 1 cup (200 g) pearl barley (preferably presoaked)

Lots of fast-cooking vegetables, such as:

  • Generous pounds (600 g) unshelled fresh podded peas, or cups (200 g) shelled ones
  • 1 heaping cup (125 g) haricots verts or green beans, cut into short pieces
  • ¾ cup (100 g) green asparagus tips
  • 4 scallions, chopped
  • Handful of (wild) spinach
  • Freshly ground black pepper
  • Handful of foraged or garden herbs like wild garlic, parsley, fennel fronds, chives, sprouts, horseradish leaves, bitter cress, French sorrel, edible flowers, basil, and so on
  • cup (100 g) crumbled feta cheese
  • Splash of delicious oil, such as pumpkin seed oil or a peppery olive oil

Method

Preheat the oven to 400°F (200°C).

Pour the stock into a heavy pan, add the barley, cover, and place in the oven. Set your timer for 35 minutes and go play outside.

Taste whether the barley is almost done or needs a couple more minutes. Presoaked barley could be tender by now, unsoaked barley takes longer; almost 1 hour.

Now add all of the vegetables, except for the herbs. Generously grind black pepper on top.

Place the pan back into the oven for 8 to 10 more minutes, until everything is al dente. Stir in the herbs and spoon into large bowls. Sprinkle with some feta and a splash of oil.