Comforting Barley Soup with Cabbage and Baby Corn

25 minutes

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Comforting Barley Soup with Cabbage and Baby Corn - Plattershare - Recipes, food stories and food lovers

3.80 from 5 votes
Asian

About Comforting Barley Soup with Cabbage and Baby Corn

This hearty and healthy Barley Soup is the perfect comforting meal, especially when you need a little extra warmth and nourishment. Packed with wholesome barley, crunchy cabbage, sweet baby corn, and savory soya, this soup is a delicious and digestive-friendly option for any time of day.
Its simple yet flavorful ingredients combine to create a truly satisfying experience. The recipe is easily adaptable to your preferences; add more vegetables, adjust the seasonings, or experiment with different cheeses for a unique twist.
Whether you're looking for a soothing remedy on a chilly evening or a healthy lunch option, this Barley Soup is sure to become a family favorite.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories85 kcal
Serves2
Served AsBreakfastSoup
Recipe TasteSaltySourSpicyTangy

Ingredients
 

Barley & Broth

  • 1 cup Barley pearled, rinse thoroughly before using
  • 4 cup Vegetable Broth or chicken broth for a richer flavor

Vegetables

Seasoning & Finishing

  • 1/2 cup Tomato Sauce
  • 2 tbsp Butter
  • 1.5 tsp Salt or to taste
  • 1/2 tsp Pepper black, freshly ground
  • 1/4 cup Cheese cheddar, or gruyere recommended, parmesan, shredded
  • 1 tbsp Basil chopped, for garnish (optional), fresh
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Instructions
 

Prepare the Barley

  • Rinse the pearled barley thoroughly. In a large pot, combine the barley and vegetable broth. Bring to a boil, then reduce heat and simmer for about 40-45 minutes, or until the barley is tender.

Sauté Vegetables

  • While the barley simmers, melt the butter in a separate pan. Add the chopped carrots and celery and saute for about 5 minutes, until slightly softened. Add the shredded cabbage and baby corn and cook for another 3-5 minutes, until slightly tender-crisp.

Combine and Simmer

  • Add the sauteed vegetables, soya nuggets, and tomato sauce to the pot with the cooked barley. Stir well to combine. Season with salt and pepper to taste. Simmer for another 10-15 minutes, allowing the flavors to meld.

Serve

  • Remove from heat and stir in the shredded cheese until melted. Ladle the soup into bowls. Garnish with fresh basil (optional) and a sprinkle of black pepper if desired. Serve hot.

Recipe Notes

Expert Tips

  • For a creamier soup, blend a portion of the soup with an immersion blender before adding the cheese.
  • Add other vegetables like diced potatoes, mushrooms, or zucchini for extra flavor and nutrition.
  • If you prefer a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

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3.80 from 5 votes

Recipe Nutrition

Calories: 85kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1710mgFiber: 2gSugar: 2g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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