Ankara-Style Barley and Vegetable Soup
This hearty Ankara-Style Barley and Vegetable Soup, known as Arpa Şehriye Çorbası, is a traditional Turkish delight, brimming with nutritious vegetables and wholesome barley. It's a perfect embodiment of Mediterranean comfort food, ideal for a cozy dinner.
Equipment
- Large soup pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup pearl barley 200g/7oz
- 2 tbsp olive oil 30ml
- 1 medium onion, finely chopped 150g/5oz
- 2 carrots, peeled and diced 120g/4oz
- 1 red bell pepper, diced 150g/5oz
- 2 cloves garlic, minced
- 6 cups vegetable broth 1.4 liters
- 1 cup diced tomatoes, canned or fresh 240g/8oz
- 1 tsp dried oregano
- 1 tsp dried mint
- 1/2 tsp ground black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped for garnish 15g/0.5oz
- Lemon wedges for serving
Instructions
- Rinse the pearl barley under cold water and set aside to drain.
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the diced carrots and red bell pepper, cooking until slightly softened, approximately 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the rinsed barley, diced tomatoes, dried oregano, dried mint, ground black pepper, and salt to taste.
- Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the barley is tender and the flavors have melded together.
- Adjust seasoning if necessary and remove from heat. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Notes
For a protein boost, consider adding cooked chickpeas or diced chicken.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw and reheat on the stove or in the microwave.
If pearl barley is not available, you may substitute with another type of barley, though cooking times may vary.