Sardinian Barley and Vegetable Soup Recipe
Sardinian-style barley vegetable soup with olive oil, tomato, carrots, celery, zucchini, parsley, and a simple herb oil.
Ingredients
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Instructions
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Warm 3 tablespoons of olive oil in a large pot. Add the onion, carrots, and celery and cook for 8 to 10 minutes, until the vegetables soften.
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Add the garlic and cook for 1 minute.
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Add the barley, tomatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
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Lower the heat and simmer for 30 to 35 minutes, until the barley is tender.
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Add the zucchini during the last 10 minutes of cooking.
Tip: Adding zucchini late keeps it from collapsing into the broth. -
Remove the thyme stems and bay leaf. Stir in most of the parsley.
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Mix the remaining 2 tablespoons of olive oil with the remaining parsley.
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Ladle the soup into bowls and finish with the parsley oil.
Storage & Meal Prep
This soup keeps for up to 5 days in the refrigerator and freezes well for up to 3 months. Add extra broth when reheating because barley keeps absorbing liquid.
Variations
- With White Beans: Add drained cannellini beans during the last 10 minutes for a fuller pot.
- With Greens: Stir in chopped kale, chard, or spinach during the last few minutes of cooking.
- With Mushrooms: Brown sliced mushrooms separately and add them near the end.
FAQ
How long does barley take to cook in soup?
Pearl barley usually takes 30 to 35 minutes in simmering broth. Hulled barley takes longer.
Can you freeze barley vegetable soup?
Yes. Freeze it in portions, then reheat with extra broth because the barley thickens the soup as it sits.
Can I use hulled barley instead of pearl barley?
Yes, but allow more time. Hulled barley can take 45 to 50 minutes, depending on the age of the grain.
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The Story Behind This Dish
In Sardinia, grain soups like this belong to the same practical kitchen as minestrone: a pot of vegetables, broth, olive oil, and something that makes it eat like a meal.
I start with onion, carrot, and celery and let them soften properly before the barley goes in. That base matters. If I rush it, the soup tastes like boiled grain instead of a cooked pot.
The zucchini goes in late because it breaks down quickly. The parsley oil goes in at the table. It gives the soup a fresh edge after the barley has thickened the broth.
Part of: The Sardinian Kitchen
Related: Sardinian Regional Grains | Classic Sardinian Minestrone
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