Friday, January 28, 2011

Vegetable Barley Soup

Barley is a cereal grain that is gaining popularity as a health food which is used mostly in soups and stews. Barley is known to improve nutrition, regulate blood sugar and also acts as a diuretic. Soups are always a favorite in my home. So, what better way to use a healthy grain loaded with vegetables than in a soup?? I like barley as it makes the soups thicker but tastes lighter too. Here's a warm and comforting soup for a cold wintry night.


1/2 cup barley, dry roasted
1 medium onion, finely chopped
2-3 cloves garlic, minced
2 medium carrots, chopped
2-3 stalks celery, chopped
1/2 cup frozen green peas, thawed
1 medium potato, petite diced
5 cups vegetable broth or water
1/3 cup crushed tomatoes
2 tbsp fresh parsley, finely chopped
Salt, to taste
2 tbsp olive oil
1 tsp pepper
1 tsp italian seasoning
1 1/2 tsp chilli powder (adjust to taste)
Lemon juice, to taste (optional)


Dry roast the barley and keep aside.

In a stock pot, heat olive oil, add onions and garlic. Sauté until the onions are translucent. Add carrots, celery, green peas and potatoes and sauté for 5 mins.

Add the crushed tomatoes, vegetable broth, salt, pepper powder, red chilli powder, italian seasoning and barley to the vegetables. Mix well and simmer for 20-25 minutes until the vegetables and barley cook.

After the vegetables and barley is cooked, add water, if required, for the desired consistency. Add the chopped parsley and lemon juice and stir well. Cook for 3-5 mins. Serve hot.

Makes 5-6 servings.

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