📝 About This Recipe
This wholesome, colorful soup is a nutritional powerhouse designed specifically to delight young palates with its mild, savory broth and 'jewel-toned' vegetables. Pearly barley adds a fun, chewy texture that kids love, while the naturally sweet base of carrots and corn ensures every spoonful is a hit. It is the ultimate comfort food for a chilly afternoon, offering a gentle introduction to hearty grains and fiber-rich veggies in a way that feels like a warm hug in a bowl.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 small Yellow Onion (very finely diced to 'hide' from picky eaters)
- 2 cloves Garlic (minced)
The Hearty Base
- 3/4 cup Pearl Barley (rinsed thoroughly)
- 6 cups Vegetable Broth (low-sodium)
- 1 tablespoon Tomato Paste (adds a hint of sweetness and color)
The Rainbow Vegetables
- 2 medium Carrots (peeled and cut into small coins)
- 2 stalks Celery (finely sliced)
- 1 large Gold Potato (peeled and cubed into 1/2 inch pieces)
- 1/2 cup Frozen Sweet Corn
- 1/2 cup Frozen Peas
- 1/2 cup Green Beans (trimmed and cut into 1-inch pieces)
Seasoning & Finish
- 1/2 teaspoon Dried Oregano
- 1 piece Bay Leaf (remove before serving)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
-
2
Add the finely diced onion and celery. Sauté for 5-6 minutes until the onions are translucent and soft, ensuring they don't brown.
-
3
Stir in the minced garlic and tomato paste. Cook for just 1 minute until the garlic is fragrant and the paste turns a deep red.
-
4
Add the carrot coins and cubed potatoes to the pot. Stir to coat the vegetables in the aromatic oil.
-
5
Pour in the 6 cups of vegetable broth and add the dried oregano and the bay leaf.
-
6
Add the rinsed pearl barley. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
7
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes.
-
8
Check the barley; it should be starting to soften but still have a slight bite.
-
9
Stir in the green beans, frozen corn, and frozen peas. These smaller veggies cook faster and stay bright if added later.
-
10
Continue to simmer, covered, for another 10-15 minutes until the barley is tender and the potatoes are fork-tender.
-
11
Remove the bay leaf and discard it. Taste the soup and add salt as needed.
-
12
If the soup has become too thick (barley absorbs a lot of liquid), add an extra splash of broth or water to reach your desired consistency.
-
13
Ladle into bowls and sprinkle with a tiny bit of fresh parsley for a pop of green.
💡 Chef's Tips
Always rinse your barley under cold water before adding it to remove excess starch for a clearer broth. If you have a child who dislikes 'bits,' use a grater for the onions and carrots so they melt into the soup base. For extra protein, you can add a can of rinsed cannellini beans during the last 10 minutes of cooking. This soup tastes even better the next day, but be prepared to add a little water when reheating as the barley continues to soak up liquid. To save time, use a bag of frozen mixed vegetables (carrots, corn, peas, beans) instead of individual fresh ones.
🍽️ Serving Suggestions
Serve with warm, buttery garlic bread strips for 'dipping'. Add a sprinkle of grated Parmesan cheese on top for a salty, kid-friendly flavor boost. Pair with a side of sliced apples or grapes to balance the savory meal with natural sweetness. A small dollop of Greek yogurt or sour cream stirred in can make the broth creamy and cool it down for younger children. Serve in colorful mugs to make 'drinking' the soup fun and easy for small hands.