Barley is a low-fat food and an excellent source of fiber. This soup is a complete meal, but you can also serve it as a starter for any meal or with some freshly baked bread. Unlike many other grains, barley has a chewy texture when cooked. My family loves to have this barley soup along with a garnish of roasted peanuts. If you are a weight watcher, then this is a must-try recipe. Add any vegetable and meat of your choice and vary the spices as per your taste.
Ingredients for Barley Soup
Barley is a grain that is high in fiber with a chewy texture. We have used pearl barley, where pearled means its husk, and some of the bran is removed. Hulled barley has only the husk removed and takes longer to cook than pearled barley. Barley can be substituted with pasta or other grains and millets. Onion, Garlic cloves, Ginger, and Bay leaf are aromatic veggies and spices that add a burst of flavor to the soup. If any of these are unavailable, they can be skipped. Carrot, Mushroom, Tomato, and Sweet corn were used as they were readily available in my pantry. Use any vegetables of your choice. These can be replaced or combined with proteins such as tofu, shrimp/prawns, chicken, beef, etc. Green chilies, Cayenne powder, Black Pepper powder, and Red pepper flakes add spiciness (heat) and warmth to the soup. Depending on your spice tolerance level and the availability of these spices, these can be incorporated into the recipe. Dried Basil leaves and Lemon zest adds a fresh aroma and flavor to the soup. They can be skipped completely or replaced with other herbs and aromatics. Tomato ketchup/sauce adds tanginess as well as a hint of sourness and sweetness to the soup. This can be replaced with marinara pasta sauce, tomato paste, etc. Lemon juice adds tanginess to the soup. Water/Broth is used to cook the barley and adjust the consistency of the soup. When I use water, I make sure to add a cube of bouillon for more robust flavors. Salt to taste. Vegetable oil or Olive oil to saute ingredients. This can be replaced with butter or other neutral-flavored oil.
Refer to the recipe card for a complete list of ingredients and their exact amounts.
Step by Step Recipe
Step 1 - Saute bay leaf, onion, garlic, green chilies, and ginger in a pan on medium heat along with olive oil until the onion becomes translucent. Step 2 - Add the barley and saute it for about 1 minute. Add remaining veggies, spices, and aromatics, and mix well. Step 3 - Add about 4 cups of water/broth, salt and bring it to a nice boil. Simmer and cook for about 20 minutes. Vegetable Barley Soup is ready. Serve hot and enjoy. Serving suggestion - Serve this with your favorite bread or dinner rolls, such as Garlic Cheese Bread, Homemade Rosemary Foccacia, toasted Honey Oat Bread slices, etc. You can also pair this soup with salads such as healthy quinoa salad, creamy potato salad, quick Greek Salad, etc.
Expert Chef Tips
I have used a quick-cook pearled barley in the recipe. You can also cook this in a pressure cooker. Vary the spices as per your taste. Add a splash of cream, coconut milk/cream, cashew paste, etc., to make the soup rich and creamy. Add proteins (chicken, beef, tofu, etc.) to the soup when sauteing the vegetables. This will give the proteins sufficient time to cook. If you are using shrimp/prawns, add them to the soup at the very end. About 6 to 8 minutes before switching off the flame - ensuring the shrimp remains tender and not rubbery. The shrimp (with shell) will turn bright orange when cooked. You can add serrano pepper or jalapeno instead of green chilies. The taste may vary slightly.
Storage Instructions
Pearl Barley has the ability to soak up a lot of liquid over time. Therefore, if there are leftovers, separate the barley+veggies from the liquid portion of the soup. Use a slotted spoon for this purpose. You can store them in separate airtight containers in the refrigerator for up to 3 to 4 days. Mix the separately stored portions of the soup in a pot. Reheat gently on the stovetop until heated through.
Other Soups You May Love
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Recipe card
