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.
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.