Littlemafia's Supe Joh Iranian Barley Soup

Warm, nourishing, and packed with vibrant flavors, **Littlemafia's Supe Joh Iranian Barley Soup** is a comforting bowl of goodness that celebrates the rich culinary heritage of Iran. This hearty soup features tender pearl barley simmered in a fragrant base of chicken or vegetable broth, enhanced by aromatic spices like turmeric and dried mint. A medley of fresh vegetables—including carrots, celery, and potato—adds depth, while a touch of tomato paste and a splash of lemon juice provide subtle tang and richness. Perfect for chilly evenings, this one-pot recipe is easy to prepare and brimming with healthy ingredients, making it both wholesome and satisfying. Serve it steaming hot, garnished with fresh parsley or a drizzle of olive oil, for a cozy, crowd-pleasing dish that's ideal for family meals or meal prep. Keywords: Iranian barley soup, hearty soup recipe, pearl barley recipe, vegetarian soup option, Middle Eastern flavors.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried mint
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric

Directions

Step 1

Rinse the pearl barley under cold water until the water runs clear. Set it aside.

Step 2

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the garlic, turmeric, and black pepper, and cook for another 1 minute until fragrant.

Step 4

Add the diced carrots, celery, and potato to the pot. Cook for 3-4 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and mix well to coat the vegetables evenly.

Step 6

Add the rinsed barley to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil.

Step 7

Lower the heat to a gentle simmer, cover the pot, and let it cook for about 45 minutes, stirring occasionally, until the barley and vegetables are tender.

Step 8

Stir in the dried mint, fresh parsley, lemon juice, and salt. Taste and adjust the seasoning as needed.

Step 9

Serve the soup hot, garnished with extra parsley or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(971.4g)

Amount per serving	% Daily Value*
Calories	1303.3

Total Fat 31.7g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2692.4mg	0%
Total Carbohydrate 234.6g	0%
Dietary Fiber 45.9g	0%
Total Sugars 22.7g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 291.7mg	0%
Iron 10.3mg	0%
Potassium 3099.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 8.7%

Carbs: 70.0%