Mohamed Shili This Delicious Jamie Oliver Vegetable Pearl Barley Soup is one of the best Pearl Barley Soup recipes you can find. This Pearl Barley Soup is made with chorizo, onions, carrots, celery, and pearl barley. Serve this jamie oliver pearl barley soup with Asparagus Quiche, Vegetarian Quiche or Ono Hawaiian Bbq Macaroni Salad.
Jamie Oliver Pearl Barley Soup Ingredients
- 200 grams of Pearl Barley
- 150 grams Chorizo, roughly chopped
- 2 Onions, roughly chopped
- 2 Carrots, finely chopped
- 2 sticks Celery, finely chopped
- 2 Bay leaves (dried or fresh)
- 1 can Whole Tomatoes
- 1.8 liters Stock (veggie, chicken, or even water)
- Cabbage or Kale, roughly chopped
- Olive Oil
- Salt and Pepper to taste
How To Make Jamie Oliver Pearl Barley Soup
- Start the Base: In a large pan, add a touch of olive oil and the chopped chorizo. Cook until it releases its oils and becomes fragrant. Add in the onions, carrots, and celery. Stir and cook for about 10 minutes to create a flavorful base.
- Add Herbs and Barley: Toss in 2 bay leaves and the pearl barley. Stir well to let the barley soak up the flavors from the base.
- Tomatoes and Stock: Add the whole tomatoes to the pan, breaking them up with a spoon. Pour in 1.8 liters of your chosen stock. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium and let it simmer for 40 minutes to cook the barley thoroughly.
- Final Touches: Add your choice of cabbage or kale. Optionally, use a hand blender in one corner of the pan to puree a small portion of the soup, then mix it back in for a silky texture. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
What To Serve With Pearl Barley Soup
Serve Pearl Barley Soup with crusty bread, green salad, garlic knots, steamed asparagus, or quinoa salad for a complete meal.
How To Store Pearl Barley Soup
In The Fridge:
Store the cooled Pearl Barley Soup in an airtight container and place it in the fridge and it will keep well for up to 4-5 days.
In The Freezer:
For longer storage, portion the cooled Pearl Barley Soup into freezer-safe containers, leaving some space at the top for expansion, seal tightly, and store in the freezer for up to 2-3 months.
How To Reheat Pearl Barley Soup
To reheat, if stored in the fridge, simply transfer the Pearl Barley Soup to a pan and warm over medium heat until hot. If coming from the freezer, it’s best to thaw the Pearl Barley Soup in the fridge overnight before reheating. Once thawed, warm it in a pan over medium heat until it reaches your desired temperature.
Check out More Recipes From Jamie Oliver:
Jamie Oliver Pearl Barley Soup
Description
This Delicious Jamie Oliver Vegetable Pearl Barley Soup is one of the best Pearl Barley Soup recipes you can find. This Pearl Barley Soup is made with chorizo, onions, carrots, celery, and pearl barley. You can pair your Pearl Barley Soup with crusty bread, green salad, garlic knots, steamed asparagus, or quinoa salad.
Jamie Oliver Pearl Barley Soup Ingredients
How To Make Jamie Oliver Pearl Barley Soup
- Start the Base: In a large pan, add a touch of olive oil and the chopped chorizo. Cook until it releases its oils and becomes fragrant. Add in the onions, carrots, and celery. Stir and cook for about 10 minutes to create a flavorful base.
- Add Herbs and Barley: Toss in 2 bay leaves and the pearl barley. Stir well to let the barley soak up the flavors from the base.
- Tomatoes and Stock: Add the whole tomatoes to the pan, breaking them up with a spoon. Pour in 1.8 liters of your chosen stock. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium and let it simmer for 40 minutes to cook the barley thoroughly.
- Final Touches: Add your choice of cabbage or kale. Optionally, use a hand blender in one corner of the pan to puree a small portion of the soup, then mix it back in for a silky texture. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
