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 pickier 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
MORE SOUP RECIPES YOU WILL LOVE TO TRY
- Healthy Chicken Barley soup
- Healthy Broccoli Soup
- Roasted Turmeric Cauliflower Soup
- Creamy Roasted Tomato Soup
- Easy Vegetable Pasta Soup Recipe
Barley Soup
Ingredients
- ¾ cup pearl barley
- 1 celery stalk diced into small pieces
- 1 onion diced into small pieces
- 1-2 medium carrot peeled and diced into small pieces
- 1 tomato diced into small pieces
- 2-3 cloves garlic finely chopped
- 3 cups chicken broth (or vegetable broth if vegan)
- 2 cups water
- 1 teaspoon finely chopped ginger
- ¼ cup chopped spring onions
- 1 tablespoon cooking oil
- 1 teaspoon 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
- At the end of the cooking time mentioned test tastes the doneness of barley and cook a little longer if you need it more tender.
- 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
Home Run!! Beautiful flavor. Thank you for sharing this recipe, It went immediately into my favorites file to make regularly.
I love this recipe. It’s quick, easy, & healthy. My daughter approves, and she’s weirdly not even a soup person. I’ve made this a few times a year for the last several years (would be more but see previous re weird child of mine).
I just made this soup in my rice cooker. Who knew barley was so delicious? No more canned soup, this will be in our permanent rotation.
I am glad you liked it. Thank you for your encouraging feedback.
The ingredients list is missing something…. 1/2 cup of finely diced “what” into small pieces?
Hi Jenn,
Thank you for pointing it out. It should be carrot. I have corrected the recipe card now. Thanks again.
I’m making this soup right now but suggest to commenters that’s it’s more helpful to provide comments when you’ve made the soup. Stating it looks like a good recipe or you’re excited to try it isn’t helpful to those of us making it. I welcome the suggestions of additions or changes but have to scroll through the comments to find them
This has been one of our favorite soup recipes since I first came across it a couple of years ago now. My eternally picky child loves the barley (as do I), and I appreciate how quickly this healthy & satisfying soup comes together – with or without the crusty bread (with, definitely with).
Can this be made in crockpot for how many hours
Thanks
Hi Holly, I never tried it in the Crockpot. However, you can make it in the crockpot and I guess 4 hr cook will suffice. Let me know if you try it this way.
It was excellent. However, I did add Kielbasa to the soup which was delicious. I am not a vegetarian. The soup is amazing though.
Tasty. The ginger brings it up a level. I add soy curls, so it is more like barley and chicken soup, without the chicken.
This morning i made this soup, added peas, red chilli flakes for some heat. Simmered it a little longer 45 minutes, not slimy. Thicker more like stew but I quite enjoyed it, reheating perhaps I’ll add more vegetable broth. Absolutely love the portion size for a single person I wish more recipes were like that…will make this again.
Soup tastes great. 30 minutes is not long enough to cook barley – most instructions I see ask for 55-60 minutes and I ended up leaving the soup on for about that long.
Trying it again tonight with mushrooms and peas.
Always amazing!!!
Do I cook covered or uncovered
Hi Vicki, cook the soup covered. It will help to cook it a little faster and water will not dry up while cooking. Thank you.
LOVE THIS BARLEY SOUP!
Hi so while I thought this soup was delicious, my husband said it had a slimy like texture as if okra was added to it. Is that from the barley?
Hi Carolyn. Yes, cooking barley for longer time gives a slightly slimy texture.
Can 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?
Hi Melissa, you can skip the ginger. Many readers made this soup without the ginger and they loved it.
I 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.
yessssss!! 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.