BARLEY VEGETABLE SOUP

barley

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a gluten-free grain with a similar texture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is lower in sodium and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often less expensive and easy to use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for cooking.

Soak the barley and boil it with water; separate the cooked barley from the water.

Add a little butter to a pot and sauté finely chopped garlic and carrots for 2-3 minutes.

Add finely chopped beans and cabbage to the pot and sauté for another 2-3 minutes.

Add the cooked barley to the pot along with the barley water.

Reduce the flame and let the mixture cook until the vegetables are slightly soft.

Check the taste and adjust seasoning with salt and black pepper as needed.

Switch off the flame when the soup is ready and looks starchy.

Remove green chilies before serving the soup.

Serve the soup hot, optionally garnished with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary