Hearty Vegetable and Barley Soup Recipe
1 hour 20 minutes
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About Hearty Vegetable and Barley Soup Recipe
Inspired by a sample of Oo Mugi barley from goIndiaOrganic's Belly Nirvana program, this recipe creates a wholesome and flavorful vegetable and barley soup. The nutty barley perfectly complements the fresh carrots, beans, cabbage, and other vegetables, resulting in a hearty and nutritious meal.This comforting soup is packed with fiber, making it a perfect light lunch, energizing snack, or satisfying family dinner. Its vibrant flavors and textures make it an ideal choice for chilly evenings or any time you crave a healthy and delicious bowl of soup.Easy to make and adaptable to your favorite vegetables, this recipe is a must-try for health-conscious cooks looking for a flavorful and nourishing addition to their meal repertoire.
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
Barley & Liquid
- 1 cup Barley oo mugi barley recommended
- 4 cup Vegetable Broth or water
Vegetables
- 1 medium Carrot diced
- 1 cup Beans canned kidney beans or similar, drained and rinsed
- 1 cup Cabbage shredded
- 1 cup Vegetables corn – your choice!, green beans, mixed, such as peas
- 1 medium Onion diced
Aromatics & Seasoning
- 2 tbsp Butter
- 2 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 1/2 tsp Chili Powder or to taste, red
- 1/2 tsp Turmeric Powder haldi
- 1/4 tsp Pepper black, freshly ground, or to taste
Instructions
Prepare the Barley
- Soak the barley in water for at least one hour, then drain.
Sauté Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and carrots and cook until softened, about 5-7 minutes.
Add Aromatics and Spices
- Stir in the ginger-garlic paste, salt, turmeric, and red chili powder. Cook for another minute until fragrant.
Combine and Simmer
- Add the drained barley, mixed vegetables, beans, and cabbage to the pot. Pour in the vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the barley is tender.
Finish and Serve
- Stir in the freshly ground black pepper. Let the soup simmer for a few more minutes to allow the flavors to meld. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, roast the vegetables before adding them to the soup.
- Add a bay leaf during simmering for an enhanced depth of flavor; remove before serving.
- Feel free to adjust the spices to your preference. A dash of cumin or coriander would also be delicious.
- To make this soup creamier, blend a portion of the cooked soup with an immersion blender before serving.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 855mgFiber: 2gSugar: 1g
Ajay Arora
Articles: 7
5 Comments
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I’m thrilled to try this recipe!
Absolutely scrumptious! Thanks for the recipe.
Absolutely fantastic! Thanks for the recipe.
Looks so flavorful! Thanks for posting.
This looks perfect! Thanks for posting.