Barley And Pea Soup

This is a very simple yet tasty and nutritious soup. Barley was one of the first cultivated grains and is now grown widely. It has a wonderful nut-like flavor and an appealing chewy, pasta-like consistency. Barley is packed with fiber, contains important vitamins and minerals, is slim on fat and, like all plant products, cholesterol- free. Yeah!! Make sure you soak it overnight to reduce the amount of phytic acid in it.

P1040125Some people argue that barley is slimy. This has never happened to me and I think it might be connected to not properly soaking the barley overnight. If you cook it for the right amount of time, it will be nutty and tender with a slight bite, like al dente pasta.

 
Barley And Pea Soup
Serves 4
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Prep Time
24 hr
Cook Time
30 min
Prep Time
24 hr
Cook Time
30 min
Ingredients
  1. 1/4 cup chopped onion
  2. 2 1/4 cups milk
  3. 4 cups water
  4. generous 1 cup barley, sokaed overnight, rinsed well and drained
  5. 1 1/2 cups frozen peas
  6. Salt and pepper
  7. Chili powder to taste
Instructions
  1. Heat onions in a large pot and cook for about 5 minutes, until translucent. If the pieces start to stick to the pan, add one teaspoon of water.
  2. Add milk and water and bring to a boil.
  3. Add barley and peas, season with salt, pepper and chili and cook over low heat for 30 minutes.
  4. Ladle into soup bowls and serve.
Notes
  1. Prepare barley the night before by soaking it in warm water with a tsp of apple cider vinegar.
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