Uzbek Pearl Barley Soup Recipe

A comforting and hearty dish, Uzbek Pearl Barley Soup offers a delightful blend of earthy grains, tender vegetables, and rich, satisfying flavors. This vegan-friendly soup is perfect for cozy nights, filled with nutritious ingredients like pearl barley, red kidney beans, and vibrant veggies. Serve with a dollop of vegan sour cream, a squeeze of fresh lime, and warm flatbread for a truly warming meal.

Ingredients for Uzbek Pearl Barley Soup

• 1 cup pearl barley (rinsed)
• 2 tablespoons olive oil
• 2 medium carrots (grated or diced)
• 1 medium onion (chopped)
• 2 teaspoons tomato paste
• 2 cloves garlic (minced)
• 2 potatoes (peeled and chopped)
• 1/2 cup green peas (fresh or frozen; substitute with mixed frozen veggies if preferred)
• 1/2 cup corn kernels (fresh or frozen)
• 4-5 cups vegetable broth or stock
• 1 bay leaf
• 1 cup water (more if needed)
• 1 can red kidney beans (drained)
• 1 cup spinach or kale (optional, for added greens)
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 tablespoons vegan sour cream (optional, for serving)

Step-by-Step Cooking Instructions

1. Start with the Aromatics

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, stirring occasionally until it softens and turns translucent.

Tip: Cooking the onions slowly allows them to release their sweetness, adding depth to the soup.

2. Add Vegetables and Tomato Paste

Add the grated carrots, minced garlic, tomato paste, and bay leaf to the pot. Sauté for about 5 minutes, letting the tomato paste cook slightly for added richness.

3. Incorporate Corn and Peas

Add the green peas and corn, whether fresh or frozen, and sauté for another 8 minutes. This brief cooking helps to infuse flavors before adding the broth.

4. Pour in Broth and Add Grains and Potatoes

Add the vegetable broth and water, bringing the mixture to a gentle boil. Stir in the rinsed pearl barley, chopped potatoes, and drained kidney beans, allowing the soup to come to a slow boil.

Note: Keep an eye on the soup; pearl barley absorbs liquid as it cooks, so add additional water if necessary.

5. Simmer Until Barley is Tender

Reduce the heat to a simmer, covering the pot. Allow the soup to cook for 30-40 minutes, or until the pearl barley becomes tender and fully cooked.

6. Add Greens (Optional) and Adjust Seasoning

If using, stir in the spinach or kale and let the soup simmer for an additional 10 minutes, allowing the greens to soften. Taste the soup and adjust seasoning with additional salt or black pepper as desired.

7. Serve and Garnish

Ladle the soup into bowls, adding a spoonful of vegan sour cream if desired. Garnish with a wedge of lime and enjoy with warm flatbread on the side.

Tips for the Best Uzbek Pearl Barley Soup

• Barley Consistency: If the soup thickens too much, add an extra cup of water to reach your preferred consistency.
• Flavor Boosters: A squeeze of lime juice or a sprinkle of fresh herbs can add brightness to each serving.
• Serving Suggestions: Pair with a side of flatbread for a filling and balanced meal.

Storage and Reheating

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let it cool completely before freezing in individual portions for easy reheating.
• Reheat: Warm on the stovetop over low heat, adding a bit of water if the soup has thickened.

Enjoy this Uzbek-inspired Pearl Barley Soup, packed with comforting flavors and nourishing ingredients, ideal for a wholesome meal any day of the week.

Uzbek Pearl Barley Soup Recipe

A hearty and nutritious Uzbek Pearl Barley Soup loaded with vegetables, pearl barley, and kidney beans. This comforting vegan soup is perfect for a cozy meal, offering robust flavors and wholesome ingredients, making it an ideal choice for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine Uzbek

Servings 4 bowls

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 cup pearl barley rinsed
• 2 tablespoons olive oil
• 2 medium carrots grated or diced
• 1 medium onion chopped
• 2 teaspoons tomato paste
• 2 cloves garlic minced
• 2 potatoes peeled and chopped
• ½ cup green peas frozen or fresh
• ½ cup corn kernels frozen or fresh
• 4-5 cups vegetable broth or stock
• 1 bay leaf
• 1 cup water
• 1 can red kidney beans drained
• 1 cup spinach or kale optional
• 2 teaspoons salt or to taste
• 1 teaspoon black pepper
• 2 tablespoons vegan sour cream optional, for serving

Instructions

 

Cooking Instructions

• In a large pot, heat the olive oil over high heat and sauté the chopped onion until soft and transparent.
• Add the carrots, garlic, tomato paste, and bay leaf, then sauté for about 5 minutes.
• Add the green peas and corn, and sauté everything for another 8 minutes.
• Pour in the vegetable broth and water, and bring the mixture to a boil.
• Add the pearl barley, potatoes, and red kidney beans. Bring the soup to a slow boil.
• Simmer the soup for 30-40 minutes or until the pearl barley is fully cooked. If the soup becomes too thick, add another cup of water as needed.
• Add the spinach or kale (if using) and simmer for another 10 minutes. Adjust seasoning to taste.
• Serve the soup with a dollop of vegan sour cream, a wedge of lime, and warm flatbread.

Notes

• This soup can be made with various vegetables based on your preference.
• Feel free to adjust the seasoning to your liking.

Keyword vegan soup, pearl barley soup, healthy soup, hearty soup, comfort food