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Vegetable, Barley Soup: a Recipe

Updated on November 6, 2013
barley
barley
sliced carrots
sliced carrots

Barley Vegetable Soup

Soup is a meal onto itself, nourishing and tasty, especially on those cold, winter nights. Soup is also a great appetizer that awakens your taste buds before the main course arrives and stirs up your hunger.

Soup can be carried to work in a thermos and provides an inexpensive and healthy lunch. Soup is an ideal way to get one more meal from those ends and ends before they pass onto the garbage or recycle bin.

Vegetable, Barley Soup

You will need: (equipment)

Soup pot

Ladle

strainer

Ingredients:

3 medium sized carrots

½ small turnip

¼ cup pearl barley

1/3 cup white beans, pre-soaked and drained

Sea salt

3 leeks

1 rib celery

1 potato

3 quarts water

4 tbsp butter

Preparation:

Place all vegetables, the barley and the seasonings into water

Simmer slowly for 3-4 hours

Before serving, remove vegetable and barley and puree them though a strainer

Add butter, stir.

A Quick Version;

You will need (equipment):

Blender

Soup pot

Ingredients:

1 quart water

1 cup vegetable soup stock

¼ cup pearl barley

2 medium carrots sliced

2 leeks sliced

1 rib celery sliced

Sea salt and black pepper to taste

Hot sauce if desired.

Preparation;

Put water, leeks and soup stock in blender, blend

Place liquid in soup pot

Add barley

Cook 30 minutes

Add carrots and celery

Cook 20 minute

Season to taste.

Serve.

Barley's nutrition is much like wheat's. There are a few minor differences, however. Barley contains twice as many fatty acids as wheat which accounts for its 10% higher calorie count. And as great as wheat’s fiber content is, barley contains about 40% more, or over 17%. Barley contains vitamin E; wheat contains none. And barley contains 68% more thiamin, 250% more riboflavin and 38% more lysine than wheat, giving barley a more balanced protein.


Barely can be added to stews and soups, whenever, you want to increase their flavour and food value. Barley stores easily and I always keep some on hand and use it regularly, often just a small handful to make a richer meal.


Barley is a good dollar value as well and stores readily in my pantry. Buy it in bulk when you can but before you do, try a few recipes to determine if it is something that you will eat. There is no sense investing your money, even a little, in a food that only sits in the cupboard, taking up space.

Comments

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  • Bob Ewing profile image
    Author

    Bob Ewing 9 years ago from New Brunswick

    You are most welcome.

  • Mark Knowles profile image

    Mark Knowles 9 years ago

    Good advice as always Bob. Thanks.