A comforting and nutritious soup perfect for chilly days.
Rinse the pearl barley under cold water until the water runs clear.
Rinsing removes excess starch and ensures a clearer soup.
In a large saucepan, combine the barley and vegetable stock. Bring to a boil, then reduce to a simmer and cover.
Simmering gently prevents the barley from becoming mushy.
While the barley cooks, peel and dice the carrots, onion, leek, potato, and parsnip.
Cut the vegetables into uniform pieces for even cooking.
Add the diced vegetables and garlic to the saucepan with the barley. Stir well and continue to simmer, covered, for 30 minutes.
Stir occasionally to prevent sticking.
Add the peas to the soup and cook for an additional 5 minutes.
Adding peas at the end preserves their vibrant color and texture.
Season the soup with salt and pepper to taste. Serve hot and enjoy.
Taste the soup before seasoning to avoid over-salting.
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