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SOUPS AND SALADS

Barley Soup

Barley Soup

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Here is a basic recipe to which you can add any manner of vegetables. Pearl barley thickens the soup the best. If you prefer hull-less barley, cook for ½ hour longer.

 

Serves 6 cups

Ingredients 

  • 2 tablespoons of ghee 
  • Pinch of asafetida (hing) - optional 
  • ¼ cup of minced fresh flat-leaf parsley 
  • ¼ teaspoon of rosemary 
  • ½ teaspoon of dried basil 
  • ½ bell pepper, chopped 
  • 1 stalk celery, thinly sliced 
  • 1 carrot, grated 
  • 5 cups of flavorful vegetable broth 
  • ¼ cup of pearl barley 
  • 1 or 2 bay leaves 
  • Salt 
  • Freshly-ground black pepper 

Directions 

  1. Melt the ghee in a soup pot. Add the asafetida, parsley, rosemary, basil, bell pepper, celery and carrot. 
  2. Sauté over a low heat for about five minutes, stirring frequently. 
  3. Add the broth, barley, and bay leaves and bring to a boil. 
  4. Reduce to a simmer, cover and simmer until the barley is tender, 1 to 1½ hours. 
  5. Stir occasionally, especially when using mung dahl. Add salt and pepper to taste. 

Variation 

Add ½ cup mung or masoor dahl, or lentils along with the barley, and add a little more broth. Stir the soup occasionally while cooking if using mung dahl, so that it won't stick to the bottom of the pot. 


Beat the Heat with a Cooling Mint Lassi 

 

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000

 





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