Persian Barley Soup (Soup-e Jo or Ash-e Jo)

Persian Barley Soup (Soup-e Jo) is a simple, vegan, 5-ingredient barley soup that will leave you warm and satisfied in the colder weather.

Persian Barley Soup – Soup e Jo or Ash e Jo

Hey my friends out there in the virtual realm, let me ask you a few questions… are you currently wearing a scarf, battling a sniffly nose or experiencing ‘hands so cold I have to place them between my legs’-syndrome? I have just what you need!

The most comforting soup you’ll ever have. Persian Barley Soup, or Soup-e Jo or Ash-e Jo, is one of the simplest dishes yet one of the most soul-nourishing ever. Start with a few simple ingredients and you’ll have what every Persian mom made for their kid when they were sick / sad / or just needed a little extra love in their bowl.

So from my kitchen to yours, here’s a little extra love. 🙂

Persian Barley Soup – Soup e Jo or Ash e Jo

Persian Barley Soup (Soup-e Jo or Ash-e Jo)

 

Author: Ahu Shahrabani

Nutrition Information

• Serves: 6

• Serving size: 1 cup (1/6th recipe)
• Calories: 202

• Fat: 7
• Carbohydrates: 31
• Sugar: 3
• Sodium: 164
• Protein: 5

Recipe type: Entree

Cuisine: Persian

Prep time:  10 mins

Cook time:  90 mins

Total time:  1 hour 40 mins

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A simple, vegan, 5-ingredient barley soup that will leave you warm and satisfied in the colder weather. Traditional Persian recipe.

Ingredients

• 1 cup pearled barley
• 4 cups vegetable or chicken stock
• 1 onion, diced
• 1 large carrot (optional)
• 3 tablespoons olive oil
• 1 lime
• 2-4 cups water
• Salt and Pepper to taste

Instructions

1. Heat the oil in a deep, non-stick pot and saute the onions on medium-low heat until translucent (about 6-8 minutes).
2. Add the broth and one cup of water along with the barley and simmer on low.
3. Continue to simmer for about 90 minutes and adding water as needed.
4. Grate or julienne the carrots and add them after an hour.
5. Season to taste with salt, pepper and lime.
6. The soup is done when it has reached a thick, gelatinous consistency.

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