Name: Barley Vegetables Soup
Prep time: 135 min
Cook time: 20 min
Total time: 155 min
Ingredients: 1 cup Barley; 3 cup Water; 2 tbsp Barley (cooked ); 1 tbsp Carrots (finely chopped ); 1 tbsp Beans (finely chopped ); 1 tsp Butter (or Olive oil); 1 tbsp Onions (finely chopped ); 1 tsp Garlic (finely minced ); 1 tsp Ginger (finely minced ); 1 tsp White pepper powder (or to taste); 1 Green chili (optional ); Salt ( to taste)

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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:

1. It lowers cholesterol due to its high fiber content. 2. It assists digestive health and aids in weight loss. 3. The fiber in barley promotes healthy blood sugar levels. 4. Barley Substantially Lower Risk of Type 2 Diabetes. 5. 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.

Prep Time 2 15

Cook Time 20

Total Time 2 35

Served AsBrunch, Dinner, Snacks, Soup

CuisineChinese, Homestyle Cooking, Soups

Recipe Taste Salty, Spicy

Servings

Ingredients

Instructions

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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.
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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.
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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.
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What to do with remaining barley? No worries, I have another recipe for that. Please check Barley Corn Stir Fry for the recipe.
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In a deep vessels heat butter/olive oil on low flame, when warm, add garlic and sauté for 30 seconds and ginger and sauté for 30 seconds.
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Add the carrots, sauté for 2 minutes. Add beans, slit green chilly, little salt and sauté till all the vegetables are half cooked.
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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.