Best 9 Curried Vegetable Barley Soup Recipes

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Craving a comforting and flavorful soup that combines the goodness of vegetables, barley, and aromatic spices? Look no further than curried vegetable barley soup! This hearty and wholesome dish is a symphony of flavors, with a rich and creamy broth infused with the warmth of curry spices and brimming with an array of tender vegetables and chewy barley. Whether you're seeking a nutritious lunch option, a cozy dinner idea, or a rejuvenating meal on a chilly day, this curried vegetable barley soup is sure to hit the spot. With its vibrant colors and delectable taste, it's a culinary delight that will tantalize your taste buds and nourish your body.

Let's cook with our recipes!

INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

CURRIED VEGETABLE BARLEY SOUP



Curried Vegetable Barley Soup image

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion (diced (about 1 cup))
1 medium carrot (peeled and diced (about 1/2 cup))
1 medium stalk celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon curry powder
4 cups low-sodium vegetable broth
1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 cup diced red potatoes (1-2 medium potatoes)
2 cups shredded green cabbage (about 1/4 of a head)
1/2 cup barley (uncooked)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

  • Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
  • Add garlic and curry powder and cook, stirring constantly, for one more minute.
  • Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
  • Remove from heat. Taste and add more salt and pepper if desired. Serve.

PEARL BARLEY VEGETABLE SOUP RECIPE



Pearl Barley Vegetable Soup Recipe image

The Pearl Barley Vegetable Soup is a wholesome dish that you can make for weeknight dinners. Barley is a versatile cereal grain with a rich nutlike flavour and a chewy, pasta-like consistency. Barleys rich fiber content, helps removes cholesterol-containing bile, prevent blood sugar levels from rising too high in people with diabetes and more. When the weather's cold, a big pot of barley soup will not only improve your health, but will also make for a delicious meal for dinner. Serve the Pearl Barley Vegetable Soup, along with a warm Masala French Toast for lunch or dinner. Other recipes that you can try are: Light And Healthy Spinach Soup Recipe Light And Creamy Broccoli Soup Recipe Potato and Spring Onion Soup Recipe

Provided by Archana Doshi

Time 50m

Yield Makes: 2 Servings

Number Of Ingredients 14

1/2 cup Barley (seeds) , soaked for 5 to 6 hours
1 teaspoon Extra Virgin Olive Oil
1 Onion , finely chopped
2 cloves Garlic , finely chopped
1 Stalk Celery , finely chopped
1 Carrot (Gajjar) , diced small
1 Potato (Aloo) , peeled and diced small
200 grams Button mushrooms , quartered
1 Bay leaf (tej patta)
4 cups Vegetable stock
Parsley leaves , for garnishing
1 teaspoon Whole Black Peppercorns , coarsely grounded
Salt , to taste
Red Chilli powder , to taste

Steps:

  • To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours. The soaking process helps to cook the grains faster and more evenly.
  • Our next step is to get all the ingredients ready. If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready.
  • We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup. If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible.
  • Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery. Saute for a couple of minutes until they become lightly tender. Add the remaining ingredients, except the parsley and give it a good stir. Check the salt and spice levels and adjust to suit your taste.
  • Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles. After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes. After which, turn off the heat.
  • Allow the pressure cooker to rest until the pressure releases naturally. The cooking process continues in the cooker as long as there is pressure inside it.
  • Once the pressure is released, you can open the cooker and the soup will be ready. Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected. Check the salt and spice levels, adjust to suit your taste and stir in the parsley.
  • Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast.

BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

Provided by Lord Byron's Kitchen

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 cup barley
3 medium carrots, (peeled and sliced)
2 cups butternut squash, (cubed)
2 whole celery stalks, (finely diced)
1 large onion, (finely chopped)
2 tablespoons tomato paste
2 cloves garlic, (minced)
4 cups vegetable stock
4 cups water
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Heat the olive oil over medium heat in a large Dutch oven or stock pot.
  • Add the onions, carrots, and celery. Saute for 5 minutes.
  • Add the garlic, salt, and pepper, and saute for 2 minutes.
  • Pour in the vegetable stock and water. Bring to a slight boil.
  • Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
  • Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
  • Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.

VEGETABLE BARLEY SOUP INSTANT POT



Vegetable Barley Soup Instant Pot image

Vegetable Barley Soup is one pot wonder meal. This comfort food classic is vegan, hearty and wholesome.

Provided by Prajakta Sukhatme

Categories     Comfort Food

Time 30m

Number Of Ingredients 17

1 tablespoon Olive oil - skip for WFPB cooking
1 medium shallot -diced
3-4 garlic cloves - minced
1 stalk of celery- diced
1 medium carrot - diced
1 medium zucchini diced
2 medium potatoes- cubed
1 cup packed baby spinach
1 cup pearled barley- rinse (wash and drain water)
1 15 oz can of garbanzo beans (- rinse, wash and drain water)
1 15 oz can of fire roasted crushed tomatoes
4 cups low sodium vegetable broth (or water)
1 tablespoon Italian Seasoning.
1 tablespoon lemon juice
Salt and Pepper per taste
Freshly grated parmesan cheese (or nutritional yeast for vegan for topping)
Red pepper flakes (fresh herbs like cilantro or parsley for garnish.)

Steps:

  • Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
  • Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
  • Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
  • Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
  • After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
  • Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
  • In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
  • Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
  • Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
  • Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
  • Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.

Nutrition Facts : ServingSize 1 + cup, Calories 189 kcal, Carbohydrate 37 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 375 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g

CURRIED BARLEY WITH RAISINS



Curried Barley with Raisins image

Besides being frugal, this side dish from our test kitchen is fast. That's because it calls for quick-cooking barley, which only takes 10-12 minutes to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 cup chopped celery
1 cup chopped onion
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 teaspoon curry powder
1-1/2 cups cooked barley
1/4 cup slivered almonds, toasted
1/4 cup raisins
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute celery and onion in oil for 8-10 minutes or until crisp-tender. Add the garlic and curry; saute for 1 minute. Warm barley in the microwave; stir into skillet. Add the remaining ingredients; cook and stir until heated through.

Nutrition Facts :

COCONUT CURRY VEGETABLE SOUP



Coconut Curry Vegetable Soup image

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CURRIED LENTIL AND BARLEY CASSEROLE



Curried Lentil and Barley Casserole image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 7

1/4 cup dried lentils, sorted and rinsed
2 cups fat-free vegetable or chicken broth
1 teaspoon curry powder
3 cloves garlic, finely chopped
3/4 cup uncooked quick-cooking barley
1 bag (1 pound) frozen corn, green peas and carrots (or other combination)
1 cup crumbled feta cheese (2 ounces)

Steps:

  • Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
  • Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g

Here are some helpful suggestions for creating this delectable Curried Vegetable Stew:

  • Embrace the versatility of veggies: Feel empowered to customize your culinary creation by incorporating your favorite veggies. This recipe welcomes an array of options, including vibrant carrots, crisp celery, hearty turnips, and flavorful parsnips.
  • Enhance the taste with aromatic herbs: Elevate the taste of your stew with a delightful bouquet of herbs. Consider adding a combination of fresh parsley, thyme, and rosemary to create a harmonious and flavorful symphony.
  • Master the art of seasoning: Unlock the full potential of taste by skillfully incorporating a harmonious balance of spices. A pinch of turmeric, cumin, and garam Masala will impart an exotic and alluring aroma that will entice your senses.
  • Tailor the heat to your palate: Accommodate different taste buds by customizing the level of spiciness. If you prefer a more pronounced heat, increase the amount of cayenne Pepper. For a gentler touch, reduce the quantity or omit it entirely.
  • Embrace the goodness of barley: Celebrate the wholesome goodness of barley by selecting whole-grain variety. Its chewy texture and hearty nature will add a delightful dimension to your stew.
  • Maintain a harmonious balance of textures: Ensure a symphony of textures by carefully cooking the ingredients. Vegetables should maintain a slight firmness to provide a delightful contrast to the soft and creamy barley.

Conclusion:

Savor the delectable flavors of this Curried Vegetable Stew, a heartwarming and nourishing culinary masterpiece. Its vibrant medley of garden-grown delights, perfectly complemented by aromatic herbs and exotic spices, will transport your taste buds to a culinary paradise. Embrace the versatility of this recipe, customizing it to suit your dietary needs and taste.

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