Vegetable Barley Soup

Sharing is caring!

Vegetable Barley Soup is vegan, dairy-free and a fiber-rich one-pot meal made with healthy barley and loaded with vegetables. This soup is easy, packed with loads of color, and texture, and is a budget-friendly meal.

With just half a cup of barley and a few vegetables, one can make a huge batch, enough for 4-5 servings. The soup stays good in the fridge for 4-5 days or can freeze. This soup does not need any accompaniments and is good as is, however a side of crusty bread will do no harm.

I love to enjoy this hot soup in winters and summers. Yes, for summers, when we are on the lookout for light meals, this is perfect.

What is Barley?

Barely a member of the grass family. It is a major cereal grain grown in temperate climates globally. Barley has been used as animal fodder. As it has a stronger taste compared to what it is one of the basic ingredients used for the formation of beer and other alcoholic beverages. (Source google)

What is Pearl Barley?

Hulled Barley is eaten after removing the inedible fibrous outer hull. Once removed, it is called dehulled barley (pot barley or scotch barley) Pearl Barley is a bit processed. It is dehulled barley which has its outer hull removed and polished to remove some or all of the bran layer. It is the most common form of barley for human consumption. Fine barley flour is prepared from milled pearl barley. (Source Wiki). I have detailed more about barley in my post on Pearl Barley Pulao.  

Recipe process of Vegetable Barley Soup

The recipe for this barley soup is quite simple. All you do is saute the onion, ginger, and garlic in a bit of oil. Then you add the veggies, barley, spices, and water. Let the mixture simmer for 20 to 25 minutes until the barley is done. That’s it, a delicious and healthy meal is done in no time.

Vegetables used in Vegetable Barley Soup

I have used onions, carrots, beans, corn, mushrooms, and tomatoes. At times I add green peas. One can add Zucchini, potato, sweet potato, celery, parsnips, etc. I like to add all such veggies in my Pearl Barley and Mung Dal Khichdi as well.

Substitution for Barley

One can substitute any grain for Barley like whole-wheat kernels. Buckwheat, quinoa, faro, millet, oats, sorghum, etc. However, note that the cooking time will vary depending on what is used. For example, oats would take a lot less time to cook, in that case, you would need to cook vegetables first.

One can even use chickpeas, kidney beans, or any type of beans instead of barley.

Shelf life of Vegetable Barley Soup

This soup stays good in the fridge for 3-4 days.

Can you freeze Barley Soup?

I have not yet frozen soup, but this soup can be frozen. When required just defrost and use as required.

Serving Suggestions

This soup is good on its own and is a complete one-pot meal. However one can pair it with some homemade crackers, garlic bread, or any kind of bread.

Dietary Needs

• Vegan
• Dairy-Free
• Nut-Free
• Not Gluten-Free

Vegetable Barley Soup

Vegetable Barley Soup is vegan, dairy-free and a fiber rich one pot meal made with healthy barley and loaded with vegetables.

5 from 4 votes

Print Pin Rate Save Saved!

Course: Soups

Keyword: Grains, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 Servings

Calories: 207kcal

Author: Renu Agrawal-Dongre

Equipment

• Pot
• Knife
• Laddle

Ingredients

• 1/2 Cup Pearl Barley – 100 grams
• ½ Cup Carrots cubed
• ½ Cup Corn -corn Kernels or Green Peas
• ¼ Cup green beans
• 8-10 Mushrooms -60 grams – button mushrooms cut lengthwise.
• 1 Tomatoes -medium size or 1 Cup chopped
• 1 Onion -medium size or 1 Cup chopped
• 2-3 garlic cloves finely chopped.
• 1/2 inch ginger finely chopped.
• 1 tablespoon Olive Oil – or any vegetable oil
• 1 teaspoon Black Pepper – powder
• 1 Bay leaf
• 1 teaspoon Oregano -dried, one can use fresh
• 1 teaspoon Parsley -dried, one can use fresh
• Salt as per taste
• 4 cup Water

Instructions

• In a pot add the Olive oil.
  1 tablespoon Olive Oil
• Once hot, add the onions, garlic and ginger.
  1 Onion, 2-3 garlic cloves, 1/2 inch ginger
  
• Cook on medium for 2-3 minutes until onions are translucent.
  
• Add the carrots, green beans and corn.
  ½ Cup Carrots, ½ Cup Corn, ¼ Cup green beans
  
• Let this cook for another 1-2 minutes.
  
• Then add mushrooms.
  8-10 Mushrooms
  
• Cook for another minute.
  
• Add the chopped tomatoes.
  1/2 Cup Pearl Barley, 1 Tomatoes, 1 teaspoon Black Pepper, 1 Bay leaf, 1 teaspoon Oregano, 1 teaspoon Parsley, Salt, 4 cup Water
  
• Add barley, Bay Leaf, Black pepper powder, Oregano, Parsley, Salt and water.
  
• Mix everything and let the mixture come to a boil.
• Once you get a boil, let the mixture simmer on medium for 20-25 minutes until barley is done.
• Check in between, Adjust the consistency by adding more water if required.
  
• Serve Hot.

Video

Notes

• Standard US Size cups used
• For different vegetable options read above
• In all the vegetables (green beans, corn and carrot) were 150 grams

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Nutrition Facts

Vegetable Barley Soup

Amount Per Serving

Calories 207 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 613mg27%

Potassium 424mg12%

Carbohydrates 38g13%

Fiber 7g29%

Sugar 4g4%

Protein 6g12%

Vitamin A 3025IU61%

Vitamin C 9mg11%

Calcium 61mg6%

Iron 2mg11%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Sharing is caring!