Vegetable Barley Soup
Barley a new addition to my kitchen. Had always heard from my parents the benefits of Barley water, but never used it. So this time I bought this little wonder not knowing what I will try with this. Just checked some recipes on net and loved the idea of vegetable Barley Soup. I tweaked the original recipe in my ways and I loved the final output, healthy and filling. A complete meal in itself. So here is the recipe……….
- 1 Small Carrot cubed into small pieces
- 1/4 Cup of Green Peas
- 1 medium sized Tomato chopped
- 1/2 Cup Pearl Barley
- 2-3 Fresh green onions chopped(one can use regular too, I had that so used it)
- 2-3 garlic cloves finely chopped
- 1/2 inch ginger finely chopped
- 8-10 button mushrooms chopped length wise
- 1 tablespoon of Olive Oil
- 1 teaspoon of Black Pepper
- 1-2 Bay Leaf
- 1/2 teaspoon of dried Oregano (one can use fresh)
- 1/2 teaspoon of dried Parsley(one can use fresh)
- Salt as per taste
- 2-3 Cups of Water (I used 2 cups, but then my soup was pretty thick)
- In a pot add the Olive oil.
- Once hot, add the onions, garlic and ginger. Cook for 2-3 minutes until onions are translucent.
- Add the Carrots and let it cook for another 2-3 minutes.
- Then add the green peas and Mushrooms and cook for another minute.
- Add the chopped tomatoes, Barley, Bay Leaf, Pepper, Oregano, Parsley, Salt and water. The barley will soak the water so add enough water at least 2 cups, one can add more water later depending on the consistency required.
- Let it simmer for 25-30 minutes stirring occasionally, until the barley is tender.
- Serve Hot.
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