Barley with vegetables soup

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Barley with vegetables soup
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Barley with vegetables soup

Recipe by Mudita BhageriaCourse: SoupCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes

Nowadays, at winter time, we always crave something warm. This soup is very healthy and delicious, and there’s lots of nutritious and colorful vegetables combined with barley. This is a favorite amongst my family, and it’s easy to make because it needs only one pan!

Ingredients

  • 1 cup barley

  • 12 oz can of tomatoes or 3 large fresh tomatoes

  • 2 stalks celery – finely chopped

  • 2 carrots – finely chopped

  • ½ cup kale – finely chopped

  • ½ cup spinach – finely chopped

  • ½ cup peas

  • ½ cup green bell pepper – finely chopped

  • ½ cup green beans – finely chopped

  • 1 32 oz box of vegetable broth or about 5 cups water

  • 1 medium onion – finely chopped

  • 2 tsp garlic – finely chopped

  • 2 tsp fresh parsley – finely chopped

  • 2 tbsp olive oil

  • 2 bay leaves

  • Salt and pepper to taste

  • Parmesan cheese for garnish

Directions

  • Take a pressure cooker or big pot (I used my Instant Pot) and add oil, onion, and garlic.
  • Add bay leaves and mix, then wait for 2 minutes.
  • Now, add barley, celery, carrot, kale, spanish, peas, bell pepper, green beans, salt, pepper and tomato with vegetable broth or water, and Stir.
  • If cooking in a pan, wait about 30 to 40 minutes.  If using a pressure cooker, cook until hearing 4 to 5 whistles.
  • Check the texture, and if it’s too thick, add more water. If using a cooker: keep the cooker closed in the steam, then check the consistency. If using a pan: put on medium heat for about 15 minutes or more.
  • Ready! Garnish with parmesan cheese and eat with crusty bread.

Notes

  • If you like any other vegetables, feel free to add.
  •  If you like this recipe, please check out similar recipes in ps://amzn.to/3PAH9s1 (available on Amazon)