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–+ servings
Vegetable Barley Soup served in a white bowl with grey lining.

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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 Servings

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
    Onion, ginger and garlic getting saute
  • Cook on medium for 2-3 minutes until onions are translucent.
    Translucent Onion
  • Add the carrots, green beans and corn.
    ½ Cup Carrots, ½ Cup Corn, ¼ Cup green beans
    Adding of veggies
  • Let this cook for another 1-2 minutes.
    Veggies getting cooked
  • Then add mushrooms.
    8-10 Mushrooms
    Adding Mushrooms
  • Cook for another minute.
    Mushrooms getting cooked
  • 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
    Adding of tomatoes
  • Add barley, Bay Leaf, Black pepper powder, Oregano, Parsley, Salt and water.
    Adding of the remaining ingredients
  • 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.
    Ready Soup
  • Serve Hot.

Notes

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