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!!
Some people argue that barley is slimy. This has never happened to me before. My guess is that barley might become slimy of it hasn’t been soaked properly 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.
- 1/4 cup chopped onion
- 2 1/4 cups milk
- 4 cups water
- generous 1 cup barley
- 1 1/2 cups frozen peas
- Salt and pepper
- Chili powder to taste
- 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.
- Add milk and water and bring to a boil.
- Add barley and peas, season with salt, pepper and chili and cook over low heat for 30 minutes.
- Ladle into soup bowls and serve.