Swiss Barley Soup with Smoked Tofu

Ingredients

• 1 cup Pearl barley
• 8 cups Vegetable broth
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 medium Onion, diced
• 8 oz Smoked tofu, diced
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Measure 1 cup of pearl barley. Place the pearl barley in a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add 1 tablespoon of olive oil. Once the oil is shimmering, add the diced 2 medium carrots, diced 2 stalks celery, and diced 1 medium onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften.
3. 3Add the diced 8 oz smoked tofu to the pot with the vegetables. Continue to cook, stirring occasionally, for another 3 to 5 minutes, allowing the tofu to heat through.
4. 4Add the rinsed 1 cup pearl barley, 8 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 35 to 40 minutes. The barley is tender when it is soft and has absorbed most of the liquid.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the soup and add more salt and pepper if needed.
7. 7Ladle the hot Swiss barley soup into bowls and serve immediately.

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