HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Dream Vacation Sweepstakes

10 weeks. 10 amazing trips. Seize your chance to win!
See official rules. 

Most Popular
Articles

Viewed

Commented

Miso-Spiked Vegetable Soup with Barley Recipe

Cookstr
Course: Main Course
Total Time: Half Day
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Miso-Spiked Vegetable Soup with Barley

Photo by: Joseph De Leo

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.

Yield: Serves 6 as a main course

INGREDIENTS
  • 1 tbsp (15 ml) olive oil
  • 4 carrots, peeled and diced
  • 4 stalks celery, diced
  • 2 onions, finely chopped
  • 1 tsp (5 ml) dried thyme
  • ½ tsp (2 ml) cracked black peppercorns
  • 1 cup (250 ml) barley (see tip), rinsed and drained
  • 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)
  • 2 cups (500 ml) sliced green beans
  • ¼ cup (50 ml) dark miso
  • ½ cup (125 ml) finely chopped fresh parsley
  • Freshly grated Parmesan cheese (optional)

Directions

1. In a skillet, heat oil over medium heat for 30 seconds. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. Add thyme and peppercorns; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and bring to a boil. Transfer to slow cooker stoneware.

2. Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. Add green beans and miso. Cover and cook on High until beans are tender, about 15 minutes. Stir in parsley.

3. Ladle into bowls and garnish with Parmesan (if using).

VARIATION

Miso-Spiked Vegetable Soup with Wheat Berries

Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.

MAKE AHEAD

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

Notes

Vegan Friendly.

Works best in a large (minimum 5-quart) slow cooker.

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.


© 2008 Judith Finlayson
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include optional Parmesan Cheese.

Nutritional information does not include Vegetable or Chicken Stock. For nutritional information on Vegetable or Chicken Stock, please follow the links above.

208kcal (10%)
486mg (20%)
40g
9g
4g (6%)
0g
1g (3%)
2g
1g
0mg (0%)
6g
6g
55mg
470mg
379mcg RAE (13%)
17mg (28%)
71mg (7%)
2mg (12%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today