Hearty Barley Vegetable Soup: A Nutritious & Flavorful Fall Meal
2 hours 35 minutes
796 reads
About Hearty Barley Vegetable Soup: A Nutritious & Flavorful Fall Meal
Imagine a warm, comforting bowl of hearty barley vegetable soup on a chilly evening. This delicious and healthy soup is exactly what you need to chase away the cold and nourish your body from the inside out.Brimming with fiber-rich barley, fresh vegetables, and aromatic spices, every spoonful delivers a burst of flavor and wholesome goodness. The secret? Homemade barley stock, which adds a depth and richness that store-bought broth just can't replicate.This easy-to-follow recipe is perfect for a quick weeknight meal or a cozy weekend gathering. It's simple to make but tastes like you spent hours in the kitchen!
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Recipe Time & More
Prep2 hours 15 minutes
Cook20 minutes
Total2 hours 35 minutes
Ingredients
Aromatics and Vegetables
Seasoning
- Salt to taste
- 1 tsp Pepper Powder or to taste, white
- 2 Tbsp Barley cooked, reserved from stock
Instructions
- Rinse the barley under cold water. Soak the barley in 2 cups of water for 2-3 hours. This helps soften the barley and reduce cooking time.
- Pressure cook the soaked barley with the soaking water for one whistle on high heat. Then reduce the heat to low and simmer for 5 minutes. This ensures the barley is tender but not mushy.
- Allow the pressure to release naturally. Strain the barley, reserving the cooking liquid (about 3 cups). Set aside 2 tablespoons of the cooked barley for the soup. The remaining barley can be used in other dishes.
- In a large pot or Dutch oven, melt the butter or olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until softened and translucent.
- Add the garlic and ginger and sauté for another 30 seconds until fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Add the carrots and green beans and sauté for 2-3 minutes until slightly softened. Add the green chili (if using) and a pinch of salt. Sauté for another minute.
- Add the reserved 2 tablespoons of cooked barley to the pot. Stir to combine.
- Pour in the reserved barley stock. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Season the soup with salt and white pepper powder to taste. Serve hot.
Recipe Notes
Good To Know
- This recipe uses barley from Go India Organic.
- Butter adds a nice flavor to the soup, but olive oil or any other oil/fat can be substituted.
- Standard measuring cups and spoons were used for this recipe.
- White pepper powder helps maintain the soup's white color, but black pepper powder can also be used.
Expert Tips
- For a creamier soup, blend a portion of the cooked barley before adding it back to the pot.
- Enhance the flavor by sautéing the barley in butter or oil for a few minutes before adding the liquid.
- Add other vegetables like diced carrots, celery, or onions for extra nutrients and flavor.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 208kcalCarbohydrates: 41gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 64mgPotassium: 268mgFiber: 10gSugar: 1gVitamin A: 670IUVitamin C: 3mgCalcium: 28mgIron: 2mg
Sahana Pai
Articles: 13
5 Comments
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Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
I’m in love with this recipe already!
Wow, this looks fantastic!
I like it and always think that I have to use barley but till now never used. Hope to start with a soup soon.