Miso-Spiked Vegetable Soup with Barley

Here’s a hearty vegetable soup that’s the perfect antidote to a blustery day. The addition of miso adds robustness and a hint of complexity that is often lacking in simple vegetable soups. Serve this with your favorite sandwich for a delicious soup and sandwich meal.

  • Miso Soup
    Serves 6
    1. 2 onions, finely chopped
    2. 4 carrots, peeled and diced
    3. 4 stalks celery, diced
    4. 1 tsp dried thyme 5 mL
    5. 1⁄2 tsp cracked black peppercorns 2 mL
    6. 1 cup barley, rinsed and drained 250 mL
    7. 7 cups vegetable broth, divided 1.75 L
    8. 2 cups sliced green beans 500 mL
    9. 1⁄4 cup dark miso 50 mL
    10. 1⁄2 cup finely chopped fresh parsley 125 mL
    11. Freshly grated Parmesan or vegan alternative, optional
    1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add thyme and peppercorns and cook, stirring, for 1 minute. Add barley and toss to coat. Add 2 cups (500 mL) of the broth and bring to a boil. Transfer to slow cooker stoneware.
    2. 2. Stir in remaining 5 cups (1.25 L) of broth. Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. Set slow cooker on High, if necessary. Add green beans and miso. 3. Cover and cook for 15 minutes, until beans are tender. Stir in parsley. Ladle into bowls and garnish with Parmesan, if using.
    1. Tips
    2. Use the variety of barley you prefer- pearled, pot or whole. Whole (also known as hulled) barley is the most nutritious form of the grain.
    3. Barley, like all whole grains, really soaks up liquid. If you've refrigerated this soup and are reheating it, you'll need to add water to ensure an appropriate consistency.
    4. If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
    5. Make Ahead
    6. Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe. Because the barley soaks up liquid on sitting, add an extra 1⁄2 cup (125 mL) of broth or water before cooking.
    7. Variation
    8. Miso-Spiked Vegetable Soup with Wheat Berries: Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.
    Judith Finlayson https://judithfinlayson.com/
Posted in Grains & Legumes, Recipes, Soups.


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