Vegan Gerstensuppe (Barley Soup)

Ingredients

• 1 cup Pearl barley
• 8 cups Vegetable broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Leek
• 2 medium Potatoes
• 1 teaspoon Dried thyme
• 1/2 teaspoon Dried rosemary
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Fresh parsley

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

Instructions

1. 1Measure 1 cup of pearl barley and rinse it under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: peel and cut the 2 medium carrots into 1.27 cm cubes. Wash and cut the 2 stalks of celery into 1.27 cm pieces. Wash the 1 medium leek, cut off the dark green tops and root end, then slice the white and light green parts into 1.27 cm half-moons. Peel and cut the 2 medium potatoes into 2.54 cm cubes.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the diced carrots, celery, and leek. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
4. 4Add the cubed potatoes, the rinsed 1 cup of pearl barley, 8 cups of vegetable broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary to the pot. Stir everything together.
5. 5Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes. Stir occasionally to prevent sticking. The soup is ready when the pearl barley is tender and has a slightly chewy texture, and the vegetables are soft.
6. 6Once the barley and vegetables are tender, remove the pot from the heat. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Chop the 1/4 cup of fresh parsley. Stir the chopped parsley into the soup just before serving.
8. 8Serve the Vegan Gerstensuppe hot.

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