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Barley soup

Barley Soup

Serves 2

20 mins

150 Kcal

Barley soup is thick, wholesome, and much older than most soups. Its earthy flavours will make you fall in love with it even more. The soup is highly nourishing, filled with pearl barley as the main ingredient, which makes it fulfilling and comforting at the same time. It is perfect for the colder months or when you need a wholesome meal. Barley's natural chewiness provides a texture to the soup, absorbing most of the flavours within the broth and veggies. A traditional barley soup recipe usually contains a mix of carrots, onions, and celery for added flavour, along with thyme or bay leaves for more complexity. Some variations include beans or meats like chicken or beef to enhance the flavour and protein content. Making barley soup is relatively uncomplicated, which makes this soup an ideal meal-prepping or family dinner option. With the vegetables saut ed, the barley is added with some stock, then simmers until the barley is soft, so the soup is quite thick. This barley soup recipe is genuinely adaptable and versatile. It can be customised with whatever ingredients you have available. It accommodates those who seek vegetables only and does not pass up on the oomph packed in a more substantial version. Barley soup, which has balanced flavours, nourishing properties, and a straightforward preparation method, stands the test of time as a universal dish for your taste buds and stomach.

Ingredients required for Barley Soup

2 tbsp barley
1 tbsp masoor dal
1 tsp oil
2 garlic cloves
1 green chilli
1 tsp onion
2 tbsp carrot
2 tbsp beans
2 tbsp cauliflower
1/2 tsp haldi
Salt
1 tsp ghee
1/2 tsp black pepper powder

Cooking steps for Barley Soup

1
This recipe of barley soup is a healthy, hearty mix of barley, lentils, and veggies.
2
Start by soaking 2 tablespoons of barley in water for 2 hours and 1 tablespoon masoor dal (red lentils) for 30 minutes.
3
Heat 1 teaspoon of oil in a pot and saut 2 crushed garlic cloves until fragrant.
4
Add 1 finely chopped green chili for a little heat and 1 teaspoon chopped onion, cooking until golden.
5
Toss in 2 tablespoons each of diced carrots, chopped beans, and cubed cauliflower for a colorful, nutrient-packed mix.
6
Stir in 1/2 teaspoon turmeric for its golden hue and anti-inflammatory benefits.
7
Add 2-3 cups of water, depending on your desired consistency, and let it simmer for 15-20 minutes.
8
The barley and lentils will soften and thicken the soup, creating a rich, satisfying broth.
9
Season with salt to taste and finish with 1 teaspoon ghee for a silky, luxurious finish.
10
Sprinkle with black pepper for a spicy kick and serve hot, garnished with fresh herbs or a squeeze of lemon juice.
11
Barley Soup is simple, nourishing, and perfect for chilly evenings or when you need a bowl of wholesome comfort.

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FAQs

Can I mix up kinds of barley for the barley soup?

You can use different types of barley for your soup, but the cooking time differs. The most used is pearl barley, which cooks quickly; however, hulled barley contains the outer bran, so it would need a little more time to cook. Either type of barley will contribute towards a hearty texture and absorb all the soup's flavours, so it is just a matter of your time limitation or the desired preferential texture.

Can I include vegetables and meat in the barley soup?

Of course! Barley soup is very versatile. You can add numerous vegetables like carrots, celery, onions, tomatoes, and spinach to make the dish a flavourful and nutritious powerhouse. To make this soup more filling, adding meats such as chicken, beef, or even sausage will give the dish a much fuller flavour. If you want to make it vegetarian, you can dispense it with meat and add as many vegetables and legumes as you like for protein. Consider the altered cooking times based on what you're adding to the dish.

How long does barley soup last in the fridge?

Barley soup can be stored in the refrigerator for 3-4 days. Make sure it is completely cooled. Then, move this to an airtight jar. If you keep it for any longer, barley soup freezes very well. Cool the soup completely, then refrigerate it in freezer-safe containers for up to 3 months. Upon a desire for eating, reheat it over the stovetop or in your microwave, and you're back in business with all the same beautiful flavours!