Vegetable-Barley Soup

vegetable-barley soup
Weather is getting cold here. So one of the things that I make frequently these days is this hearty vegetable and barley soup. I kept on modifying it till I got something that we both really enjoy. This is so filling that, we sometimes skip dinner after this.

Ingredients:
2 cups vegetables – potatoes, green beans, carrots, zucchini
1/2 cup onion
1/2 cup fresh chopped spinach
1 tea spn finely chopped ginger
1/2 tea spn finely chopped garlic
1/2 cup barley
1/2 tea spn dried basil
1/4 cup tomato
2 bay leaves
1/2 tea spn red pepper flakes
Pepper
1 tea spn butter
Salt

Method:
Heat butter and bay leaves, ginger, garlic and onion. Fry for few minutes and add all the vegetables. Fry them for a minute.
Now add chopped spinach, barley, salt, tomato, red pepper flakes, 2-3 cups water.
Cook till all the vegetables and barley is done. I cook it in pressure cooker.
Now add basil, pepper and cook for about a minute.
Serve hot.

Serves : 3-4
Preparation time : 30mins

20 Comments for “Vegetable-Barley Soup”

shubhada moghe

says:

Hi Shilpa, somethig v. different soup.would love to try.but am not sure how to get barley in mumbai.i should get in super market.long back ihad got it at chemists shop.it was as pearl barley.can iuse it? ur recepie of tomato pickle is too good.my daughter just wants it at every meal.thank u.

says:

According to wiki, ‘pearl barley is polished to remove the nutritious bran layer’. If you do not find normal barley, you can use pearl barley. Check out in supermarkets.

Abha Varma

says:

Barley is ” jaun” (जौं) hindi. It should be quite freely available in India.

Thanks for this recipe. I am going to try it out today!

Abha

Catz

says:

Dear Shilpa,
Thanks for the nice blog with konkani recipes. I wanted to make this soup today but was just wondering how long or how many whistles are needed on the cooker to cook the barley and veggies in the soup.
Thanks in advance for your reply….
Catz

Abha Varma

says:

This soup turned out delicious and I have made it several times after my first try. I have tried it with various veggie combinations. I also modified it slightly by squeezing a bit of lime in individual bowls and garnishing with shallots.

Thanks a lot!

Abha

Lee Sarni

says:

Barley is a member of the grass family. It is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp. spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. -^-`

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Sri

says:

Hi Shilpa,

Your website is a treasure! I was wondering what to do with a pack of barley that was sitting in my pantry and made this for lunch. It tasted great for the cold cold winter we are going through. I omitted onion and garlic since we do not eat that at home. Even then this came out tasting great. I soaked the barley for a few hours since my husband and I have weak digestive systems. The soaking helped because the end product was gentle on the stomach. Thanks again for sharing this. I will be returning to your blog more often now 🙂

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