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Barley Vegetables Soup

Barley Vegetables Soup
Barley Vegetables Soup
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeChinese, Homestyle Cooking, Soups
  • Good for Brunch , Snacks , Dinner
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About this Recipe

When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. Adding some whole grain barley to the pot will improve your health along with the flavor of whatever you're cooking. In addition to its nutty flavor, barley's claim to nutritional fame is based on its being a very good source of dietary fiber, calcium, and a good source of copper, vitamin B1, etc. Barley Vegetables Soup is a simple, yummy alternative to store bought packet soups. The nutrition value is very high as barley itself is very rich in fiber and we use all fresh ingredients in the soup. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. But it’s forgotten in the world of grains There are numerous health benefits like: • It lowers cholesterol due to its high fiber content. • It assists digestive health and aids in weight loss. • The fiber in barley promotes healthy blood sugar levels. • Barley Substantially Lower Risk of Type 2 Diabetes. • It reduces the risk of Cardio vascular diseases. The barley that I have used is from Go India Organic. It has a very sweet taste and not at all chewy unlike many other locally available brands. If you cook it with your regular rice the taste is hardly distinguishable. You can also make a powder and mix it with your atta to make nutritious rotis.

Ingredients & Quantity
  • Barley 1 cup
  • Water 3 cups
  • Barley (cooked) 2 tbsps
  • Carrots (finely chopped) 1 tbsp
  • Beans (finely chopped) 1 tbsp
  • Butter/Olive oil 1 tsp
  • Onions (finely chopped) 1 tbsp
  • Garlic (finely minced) 1 tsp
  • Ginger (finely minced) 1 tsp
  • White pepper powder 1 tsp or to taste
  • Green chilly(optional) 1
  • Salt to taste
How to cook?
  1. First of all, let’s make barley stock. Rinse barley in water once. Soak in 2 cups of water for about 2-3 hours. Pressure cook (using the same water that was used for soaking) for one whistle on high flame and then simmer and cook for 5 minutes.
  2. Let the pressure settle down, remove barley from pressure cooker strain it (reserve the stock as we are going to use it in our soup). Let the barley cool down a bit.
  3. Again use a cup of fresh water to wash the barley grains and strain the barley and preserve the stock. Now we are left with almost 3 cups of stock. Reserve 1 or two tbsps of barley to use in the soup.
  4. What to do with remaining barley? No worries, I have another recipe for that. Please check Barley Corn Stir Fry for the recipe.
  5. Barley Vegetables Soup
  6. In a deep vessels heat butter/olive oil on low flame, when warm, add garlic and saute for 30 seconds and ginger and saute for 30 seconds.
  7. Add the carrots, saute for 2 minutes. Add beans, slit green chilly, little salt and saute till all the vegetables are half cooked.
  8. Add the cooked barley and sauté for a minute so that the barley get the go out from th butter. Add the barley stock and cook till the soup thickens. Add salt, pepper powder, bring to a boil. Serve hot.
  9. Barley Vegetables Soup
Notes

The barley that I have used is from Go India Organic.

I have used butter in my recipe, as I like the flavour in my soup. Alternatively, you can use Olive oil or any oil/fat of your choice.

I have used a standrand measuring cup and spoons for measuring all the ingredients.

I use white pepper powder to maintain the white color of the barley soup, you can use black pepper powder also.

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Ask a question, give feedback or compliment Sahana Pai

I like it and always think that I have to use barley but till now never used. Hope to start with a soup soon.