Apple Barley Soup
Submitted by flc
Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis unusual soup walks the line between sweet and savory with caramelized onions providing depth and chunks of apple adding fresh brightness.
Pearl barley simmers in a mixture of vegetable stock and apple cider, soaking up all those flavors while turning tender and chewy.
Thyme and marjoram bring earthy herbs, while apples go in at the end so they stay slightly crisp instead of dissolving into mush.
The result is a vegetarian soup that’s hearty enough to be a meal, with layers of flavor that keep things interesting spoonful after spoonful.
Kitchen Tips
- Brown onions well: That slow caramelization is crucial; don’t rush it or you’ll miss the sweet depth
- Use tart apples: Granny Smith or similar balance the cider sweetness
- Don’t overcook apples: Five minutes is enough; they should have some bite left
- Fish out bay leaf: Always remove before serving to avoid anyone biting into it
Variations
- Add diced butternut squash for more vegetable substance
- Stir in fresh kale or spinach in the last few minutes for greens
- Top with toasted walnuts or pumpkin seeds for crunchy contrast
Ingredients
Directions
In a small soup pot, sauté onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min. or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
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