Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Herb-Pesto Barley Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hr Servings: 4 This hassle-free one-pot meal puts healthful ingredients front and center. Barley contains soluble fiber as well as iron, manganese, phosphorus, and thiamin. Feel free to swap out the cannellini beans with great northern or navy beans. Ingredients ¼ cup plus 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 1 cup pearled barley 1 can (15 ½ ounces) cannellini beans, rinsed and drained 1 can (15 ½ ounces) chickpeas, rinsed and drained 3 cups flat-leaf parsley leaves (from a large bunch) 1 cup fresh dill, coarsely chopped 1 cup fresh mint leaves, coarsely chopped 2 tablespoons red-wine vinegar ¼ cup plain 2 percent Greek yogurt Directions In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high. Add onions and garlic and cook until caramelized and tender, stirring frequently, about 15 minutes, scraping up the browned bits (add a little water to the bottom of the pot if it begins to overbrown). Season with salt and pepper. Add barley and 6 cups water and bring to a boil. Reduce heat; simmer partially covered over medium until barley is tender, about 40 minutes. Stir in beans and chickpeas and cook until heated through, about 1 minute. Remove from heat, stir in the 2 cups whole parsley leaves. Add more water to thin soup as necessary. Season with salt and pepper. Meanwhile, in blender, combine dill, mint, chopped parsley, vinegar, remaining 1/4 cup oil, and 2 tablespoons water. Puree to desired consistency. Serve soup topped with herb pesto and a dollop of yogurt. Rate it Print