Make this simple Barley Soup with vegetables – it’s hearty and deeply satisfying, perfect for a chilly night! Heighten your enjoyment by serving it steaming hot, paired with crusty French bread.
What is it about a warm soup that is so appealing to the human palate? I am not at all surprised that pretty much every culinary tradition boasts a range of extremely flavorful soups. Whether thin, tangy and spicy, or thick, rich and filling, all are typically much-loved and generally considered comfort food. Their appeal on cold chilly days is obvious, but interestingly, folks seem to love these even on hot summer nights. Go figure! A bowl of hot soup, its steamy vapors wafting an enticing aroma towards you… Mmm! How can it not lift one’s spirits?
I really did not know much about the culinary uses of barley when I came to the US many years ago. I knew, of course, that folks from some of the northern Indian states made a flatbread with the flour of this ancient grain, called Jau (pronounce as Jaow) in India. Although I had eaten this Jau-ki-Roti (Jaow-kee-Roat-ee) a few times, I really could not recall Mom doing anything with Jau at home. I was somewhat aware, though, that barley water was considered to be beneficial for the digestive tract and that it had diuretic properties. And, of course, I was aware that barley was used to make alcohol!
Barley: Hearty Soup
The first time I had a soup with barley floating around in it, I loved it. I was intrigued with its taste and texture, and ever since, I have continued to play with this grain. I soon discovered that I could use barley to create delectable soups that were hearty enough to be one-dish-meals. The barley, with its abundance of soluble fiber makes the soups quite filling, while various other ingredients add their own complex and palate-pleasing flavors.
Flavor & Nutrient bearers: vegetables, herbs and spices
The simple barley soup with vegetables that I have presented here is one of my long-time favorites. The spinach and cabbage add color, body and a rich array of nutrients. Spinach is a good source of calcium and magnesium, while cabbage boasts impressive cancer-fighting properties. With all this goodness floating in a perfectly seasoned, slightly tangy, tomato-based broth – how can you possibly go wrong? Ardent tomato-lover that I am, this is often my “no-brainer” base for any soup!
Dietary Restrictions
This soup is vegan, soy-free and nut-free. It is not gluten-free, however, since barley does contain gluten. To make it gluten-free, please see Recipe Notes for my suggestions about a few substitutes you might wish to try. Of course, then you couldn’t really call it a Barley Soup, could you?!!
Enjoy with bread…and a side of something else
The picture here shows home-made baguette slices on the side: they are great for dunking into the hot soup, You could also serve it with seasoned croutons. Perhaps you would like to try making the croutons yourself, with my Parmesan Croutons recipe. You can use any bread you have on hand, to quickly make these crisp and cheesy croutons. They are excellent for pairing with this simple barley soup, with its vibrant vegetables, so flavorful and delicious!
If you wish, you can easily add a little more protein to your soup-and-bread meal. A few suggestions for simple protein-rich sides: 2 tbsp cheese (any); 2 tbsp roasted nuts (any); 2 tbsp sunflower seeds; 1/2 cup steamed edamame pods; 1/4 cup cooked beans (any), lightly seasoned to suit your taste.
Enjoy!
Simple Barley Soup with Vegetables – Hearty and Satisfying
Ingredients
- 1/4 cup pearled barley soak in 1 cup water for 2-3 hours (or overnight OK too)
- 1 piece bay leaf broken into 2-3 pieces
- 1/4 tsp peppercorns. divided (1/8 tsp + 1/8 tsp)
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tsp crushed red pepper, divided: (1/4+1/4 tsp) adjust as per taste preference
- 1/2 cup onion – sliced lengthwise red onion is best, but if not available, white/yellow OK
- 1/2 tsp butter for vegan soup, use 1/2 tsp olive oil
- 1 cup tomatoes – chopped medium
- 2 cups spinach- chopped
- 2 cups cabbage – shredded about 1 1/2 inch (3 cm) long shreds
- 3/4 tsp salt – divided (1/4 tsp + 1/2 tsp) adjust as per taste preference
- 1/2 tsp sugar adjust as per taste preference
- 4 cups water adjust amount of water as per consistency desired
- 2 tsp dried basil
- 1 tsp fennel powder
- 1 tbsp olive oil Extra Virgin Olive oil preferred; if not available, any edible oil is OK
- 1 tsp Paprika if not available, use any mild red chillies (ground) with a good ed color, such as New Mexico Chile pods, California Chile pods, Kashmiri Mirch, Byadgi Mirchi, etc. Adjust amount according to spiciness preferred;; Note: Paprika is not spicy at all, while most other red chillies have varying levels of spiciness.
Garnish
- 2 tbsp parsley (optional) – chopped
- 1 tbsp shredded Parmesan (optional)
Instructions
- Soak barley in 1 cup water.for 2-2.5 hours (overnight soaking OK too). Cook the soaked barley with 1/4 tsp salt, bay leaf, 1/8 tsp peppercorns, 1/4 tsp crushed red pepper, fennel and cumin seeds. Place in a pressure cooker insert container; place the container on the rack; cook for 5-6 min at full pressure. Allow pressure to release normally (10-12 min)(For cooking barley without a pressure cooker: please :see Recipe Notes for details)
- While the barley is cooking, prep the vegetables, beginning with onions, then the tomatoes and cabbage. The spinach can be prepped last, because it is added to the soup at the very end, and needs no more than 2 -3 min of cooking time.
- When pressure is released normally, the cooked barley looks very wet at first; set it aside, undisturbed, for about 10-15 min. it will begin to look more dry. Fluff gently with a fork to separate the grains.
- Start preparing the tomato-onion broth for the soup: place 2 cups of water in a 2-3 quart (liter) saucepan; heat to boiling over low heat, while you prep and cook the onions and tomatoes.
- Slice the onions and place in a glass/ceramic microwave safe bowl. Add butter (or olive oil), 1/8 tsp peppercorn and 1/4 tsp crushed red pepper to the sliced onions; microwave on hi – 2 min.
- Partially cooked – beginning to turn translucent. Microwave on hi, another 2-3 min
- Cooked, wilted and softened; starting to turn a little brown at the edges.
- Chop the tomatoes; place on top of the onions and microwave on hi 2-3 min(For cooking without a microwave: see Recipe Notes)
- Add the cooked tomato-onion mixture and the fluffed barley to the boiling water in the saucepan. add the remaining 1/4 tsp salt, remaining 1/4 tsp crushed black pepper and sugar; reduce heat to low and simmer, uncovered.Add 2 more cups water and bring the soup broth to a boil. Simmer, uncovered, while prepping and cooking the cabbage separately.
- Shred the cabbage; place in a glass/ceramic microwave-safe bowl, cover and microwave on hi for 3 min (For cooking without microwave: see Recipe Notes)
- Cabbage is wilted and cooked
- Add the cooked cabbage to the tomato-onion-barley broth. Simmer 2-3 min
- Meanwhile, chop the spinach; add to the broth and stir to mix.
- Add fennel powder and dried basil; stir and simmer for 2-3 min.
- Add olive oil and sprinkle paprika; gently stir and simmer for 2-3 min
- Garnish with parsley (optional) and serve with warm crusty bread or croutons.
Notes
- Bring 1 cup water to a boil in a small medium saucepan.
- Add soaked barley along with seasonings and bring to a boil again,
- Lower the heat, cover partially and simmer until barley is cooked – about 20-25 min (or a bit longer)
- Stir periodically to prevent sticking
- If it starts to froth and foam – stir and replace cover in partially open position
- If needed, add hot water, 1-2 tbsp at a time, and stir – do not allow the pan to run dry at the bottom (it will stick and burn)
- Set aside undisturbed for about 10-15 min
- Barley can be cooked ahead of time if desired.
- It also freezes very well, for up to 2 months, possibly longer.
- Use cooked brown rice or millet, instead of barley. Season the same way as barley while cooking.
- Onions:
- Saute in a heavy bottomed saucepan, for about 5-6 min on low heat, until translucent and starting to turn brown at the edges
- Tomatoes:
- Add the chopped tomatoes to the sauteed onions in the saucepan, add 1/4 cup water, stir, cover and simmer for 5-6 min)
- Gently mash the tomatoes with the back of a spoon – try not to mash the onion slices while doing so – the onion slices add a nice texture to the soup
- Cabbage:
- Place the cabbage in a shallow frying pan
- add 2-3 tbsp water, cover and cook on medium high heat for 2-3 min,
- decrease heat and cook for another 3-4 min – the volume decreases quite a bit (to about 1 cup)
- Stir periodically to ensure it is not burning on the bottom – sprinkle 2-3 tbsp water, if it starts to burn on the bottom
- Add cooked cabbage to the tomato broth in the saucepan
- Store leftovers in the refrigerator: consume within 2-3 days.
- I do not recommend freezing this soup: the texture of the spinach and the cabbage after thawing is not very appealing.
- However, if you wish, you can freeze the tomato-onion-broth and barley mixture (with a little less water than described).
- When you wish to serve it, thaw the frozen soup completely, bring to a simmer and continue with the remaining steps of adding cabbage and spinach.
- Adjust consistency by adding more water, as needed.
I love this soup!!! Thanks for posting this recipe!❤️
I love it too! My pleasure to share!
quite healthy n tasty too
yes… one bowl of warm soup and you’re full!
Soooo delicious & filling… not to forget nutricious…
So glad you like it, Neelambari!
Using barley in soup imparts it a very interesting texture and makes the soup healthy as well. Will make it next.
Great! let me know how it turns out.