Wholesome Uzbek Pearl Barley Soup
Ingredients
- 1 cup Pearl barley (rinsed)
- 2 tablespoons olive oil
- 2 medium carrots, grated or diced
- 1 medium onion, chopped
- 2 tsp of tomato paste
- 2 cloves of garlic, minced
- 2 potatoes, peeled and chopped
- 1/2 cup frozen or fresh green peas (or use mixed frozen veggies)
- 1/2 cup frozen or fresh corn kernels
- 4-5 cups vegetable broth or stock
- 1 bay leaf
- 1 cup of water
- 1 can of red kidney beans, drained
- 1 cup of spinach or kale (optional)
- 2 tsp salt or to taste
- 1 tsp black pepper
- 2 tbsp of Vegan sour cream (optional for serving)
Preparation
In a large pot, heat the olive oil over high heat and sauté chopped onion until onions are soft and transparent.
Add the carrots, garlic, tomato paste, and bay leaves, and sauté for about 5 minutes.
Add the frozen or fresh green peas and corn, and sauté everything for another 8 minutes.
Add the vegetable broth and water, and bring it to a boil.
Add the Pearl barley, potatoes, and red kidney beans, and 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.
Add the spinach to the soup and simmer for another 10 minutes.
Adjust the seasoning to your liking by adding salt and black pepper.
Serve the soup with vegan sour cream, a wedge of lime, and warm flatbread.