If you’re craving a warm, comforting meal with bold North African flavors, this Spiced Moroccan Barley Soup is exactly what you need. With a rich blend of aromatic spices, tender vegetables, and hearty barley, this soup is a fantastic choice for anyone looking for healthy soup recipes that don’t skimp on taste. Whether you’re meal-prepping for the week or cozying up with a bowl on a chilly evening, this Moroccan-inspired dish will keep you coming back for more.
Spiced Moroccan Barley Soup
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Appetizer, Soup
Cuisine North African
- 1 cup pearled barley rinsed
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 2 medium carrots diced
- 1 red bell pepper chopped
- 1 zucchini diced
- 1 cup mushrooms sliced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 15 oz diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- ½ cup chopped fresh cilantro or parsley for garnish
- Juice of 1 lemon
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until fragrant, about 3 minutes.
Add the Veggies
Stir in the carrots, bell pepper, zucchini, and mushrooms. Sauté for another 5 minutes until they start to soften.
Spice it Up
Sprinkle in the cumin, coriander, paprika, cinnamon, turmeric, cayenne, salt, and black pepper. Stir well to coat the vegetables in the spices.
Simmer the Soup
Pour in the diced tomatoes, chickpeas, barley, and broth. Stir everything together and bring the mixture to a boil. Reduce heat, cover, and let simmer for 40 minutes, stirring occasionally, until the barley is tender.
Finishing Touches
Stir in lemon juice and fresh herbs. Taste and adjust seasoning if necessary.
Serve and Enjoy
Ladle into bowls and garnish with extra herbs. Serve with crusty bread or warm pita for a complete meal.
Pairings
This Spiced Moroccan Barley Soup pairs beautifully with:
- Warm flatbread: Moroccan khobz or pita to soak up the flavorful broth.
- Grilled protein: Try it with spiced chicken or lamb on the side.
- A crisp salad: A citrusy arugula or cucumber salad balances the warmth of the soup.
FAQs
1. Can I use chicken instead of chickpeas?
Yes! For a heartier take, swap chickpeas for shredded rotisserie chicken or cook cubed chicken breast directly in the broth for a delicious chicken and barley soup variation.
2. Is there a way to make this in a slow cooker?
Absolutely! This soup is perfect for slow cooking. Simply add all ingredients to your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This is one of those crockpot soup recipes that develops even deeper flavors over time.
3. Can I substitute another grain for barley?
Yes, but barley’s chewiness is a key part of this dish! However, farro or brown rice can work as an alternative.
4. What if I don’t like mushrooms?
Simply leave them out or replace them with extra carrots or bell peppers. If you enjoy the richness of mushroom barley soup but aren’t a fan of mushrooms, try diced eggplant for a similar texture.
