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.
Some 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.
- 1/4 cup chopped onion
- 2 1/4 cups milk
- 4 cups water
- generous 1 cup barley, sokaed overnight, rinsed well and drained
- 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.
- Prepare barley the night before by soaking it in warm water with a tsp of apple cider vinegar.