Vegetable Barley Soup Recipe - Budget Bytes (2024)

FAQs

What is a substitute for barley in vegetable soup? ›

If you're not into barley or can't find it, you can use another grain, like farro or wheat berries, or even pasta. A small shape, like ditalini would be awesome.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley. Cool completely and refrigerate.

No matter which you choose, odds are, it'll make a bunch of servings that make even better leftovers, all without breaking the bank. That's because a lot of soup recipes rely on simple, low-cost pantry staples—like canned beans—and seasonal vegetables that taste great for reasonable prices.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

Do you have to soak barley before cooking? Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

Therefore, if you have IBS or a sensitive digestive tract, you may want to avoid barley. Lastly, since barley has a strong effect on blood sugar levels, you may want to exercise caution while eating it if you have diabetes and are taking any blood-sugar-lowering medications or insulin ( 29 ).

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

However, if you consume too much of it, its fiber content can cause stomach cramps, constipation, bloating, and gas. Unwanted weight gain. Barley water is high in calories per serving. You can further increase the calorie count if you add fruit juices or sweeteners like honey to your barley water mix.

Barley must be rinsed to remove any dust, dirt and debris just like you would with lentils for example. Preboiling removes any toxic substances that may be lurking on the barley and stops you from getting any of it.

How long should you cook barley? ›

Bring the pot to a boil, keeping an eye on it because it may become foamy at first and boil over. Then reduce to a simmer and cook, adding more water if the pan dries out, until done with a chewy but tender texture. For pearl barley this will take about 25 to 30 minutes and hulled barley 40 to 50 minutes.

Barley releases a lot of starch which can have an unpleasant effect on the soup...it can make the soup slimy and look like jelly when cold.

As the soup diet usually only lasts for 7-14 days, it's not recommended in the long term. The NHS also highlights how very low-calorie diets like this often lead to short term weight loss, but it's likely that you'll put some or all of the weight back on once you go back to eating normally.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

In conclusion, there are several substitutes for barley that can be used in various dishes. Some of the best substitutes include quinoa, millet, brown rice, and sorghum. These gluten-free options are versatile and can be used in soups, stews, casseroles, and baked goods.

Because farro and barley are so similar, the comparison between barley and pasta is comparable to that of farro and pasta. A quarter cup of barley contains 6.5 grams of protein and around 8.5 grams of fiber. It also contains around 10% of the recommended daily intake of iron, copper, and various B vitamins.

While barley, bulgur, and rice are more traditional additions to soup recipes, there is no reason to stop there! Small grains like amaranth and quinoa add light texture to soups, while larger grains like freekeh, wild rice, and farro contribute a chewy bite that's perfect for thicker soups and stews.

You can substitute barley in any recipe that calls for brown rice. For stove top cooking, use a ratio of 1 barley: 3 water. Bring barley/water mixture to a vigorous boil until water is almost gone. Cover pot and let rest with low (or no) heat for 20 minutes.