Swiss Barley Soup (Soy-Free)

Ingredients

• 1 cup Pearl barley
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 Leek, sliced
• 8 cups Vegetable broth (soy-free)
• 1 tsp Dried thyme
• 1 Bay leaf
• 2 tbsp Olive oil
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of pearl barley and rinse it thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stovetop and add the 2 tablespoons of olive oil. Heat the oil over medium heat, which is about 175°C, for 1-2 minutes until it shimmers.
3. 3Add the 1 cup of diced carrots, 1 cup of diced celery, and 1 sliced leek to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften and the leek turns translucent.
4. 4Add the rinsed 1 cup of pearl barley, 8 cups of soy-free vegetable broth, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Stir everything together.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. The soup is ready when the barley is tender and has a slightly chewy texture.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Taste the soup and add salt and pepper as needed until it reaches your desired flavor.
7. 7Serve the Swiss Barley Soup hot.

Substitutions

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