What can be a more comforting food than a warm bowl of soup during chilly winter nights?
I guess the soup will get the most votes for winter foods. Don’t you think so? When this soup is healthy what else does our body need to fight the chilly temperatures outside. Since I started writing this blog, I have become even more picky about what we eat. I started incorporating more whole grains instead of refined flour into our diet than before. That’s what the healthy food pyramid suggests to have for a balanced diet.
This barley soup is filling, contains very simple ingredients that are common and readily available. Initially, I made it spontaneously with ingredients that I had in my pantry at that time. We liked it so much that we decided to share this simple version of soup with you all. One bowl of barley soup and dinner is done.
How is this barley soup healthy?
This barley soup is healthy because
- it contains whole grains and is high in fiber contents
- it contains fresh vegetables like carrots, celery, tomatoes
- it is very low in saturated fat
Barley Soup
Ingredients
- 3/4 cup pearl barley
- 1 celery stalk finely diced
- 1 onion finely diced
- 1/2 cup finely diced carrots
- 1 tomato finely diced
- 2-3 cloves garlic finely chopped
- 3 cups chicken broth (or vegetable broth if vegan)
- 2 cups water
- 1 tsp finely chopped ginger
- 1/4 cup chopped spring onions
- 1 tbsp cooking oil
- 1 tsp dried thyme
- salt and pepper
Instructions
- Heat oil in a large pot over medium heat. Add ginger, garlic and saute until fragrant for about 30-40 sec
- Add onions and saute until lightly golden brown for about a min. or two
- Then add all the remaining ingredients except spring onions and let it boil.
- Simmer on low heat for about 30 min. or until the barley is tender
- Garnish with spring onions and serve warm to enjoy a bowl of barley soup
Notes
- If necessary add more chicken or vegetable broth.
- You can also make barley soup in Instant Pot. Follow this recipe to make Vegetable Barley Soup in Instant Pot
Nutrition
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Ravi Gupta
November 21, 2017 at 4:00 amYummy!!! It’s very healthy & tasty recipe. I like it. Thanks for sharing with us.
Dana B
January 13, 2018 at 4:20 pmPerfect lunch! I added some small spicy red peppers for heat. Love it! Thanks for sharing.
Alex
March 28, 2018 at 4:15 pmThe flavor of this soup is SO GOOD! I am also happy because it’s not an enormous amount of servings. It was perfect for a few meals for just myself, because my husband is not a huge soup fan. I was too lazy to chop an onion (plus the only onions I have have sprouted *eyeroll*) so I ended up using about 1/8-1/4 cup of dehydrated onion. Also used cherry tomatoes because that’s what I had. I will DEFINITELY be using this recipe again! Thanks! 😀
Ed
April 15, 2018 at 3:35 pmEasy, healthy, delicious!
Thanks for this great recipe and your wonderful website.
Naan-garlic bread is next!!
Krisgren
November 25, 2019 at 10:09 pmyessssss!! this is great, I love the ginger twist. This is excellent and healthy. I didn’t have tomatoes so I added some canned ones. I tripled the recipe for 5 people and that gave me enough for 2 meals, adding one to the freezer.
Melissa
January 13, 2020 at 4:39 pmCan you really notice the ginger? 2/4 of us like a little ginger, and the other 2 don’t like it at all. Should be okay to just omit it yes?
Watch What U Eat
January 14, 2020 at 9:14 amHi Melissa, you can skip the ginger. Many readers made this soup without the ginger and they loved it.
Claudia Siefer
January 23, 2020 at 2:20 pmI am a huge fan of ginger but not in this case. Great recipe. I add a dash of hot sauce once it’s served up. THANKS for this.