This Indian-style Vegetable and Pearl Barley Soup recipe is light, healthy, and full of flavor, made in the Instant Pot pressure cooker or stovetop. This hearty soup is perfect for lunch or dinner. Plus, it's vegan and incredibly filling.
We love soups at home, especially in the winter months. Soup can also be one of the healthiest and most enjoyable meals when you include vegetables, lentils, cereals, etc.
Today, I am sharing a soup recipe with Barley. Barley is one of India's oldest cereals, also known as Jau in Hindi. This cereal is used in many dishes, including soups, salads, and breads. It is a good source of fiber, selenium, copper, phosphorus, and manganese.
This Veggie Barley Soup has been in constant rotation in my kitchen lately, along with green lentil soup and sweet potato soup! It's hearty, wholesome, comforting, and packed with nutrients, making it the perfect go-to meal for cozy dinners or light lunches. Plus, it's easy to prepare and incredibly satisfying!
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How to Make Vegetable Barley Soup in Instant Pot
Firstly, wash and rinse the barley and keep it aside.
Press SAUTE on Instant Pot. Add 1 teaspoon olive oil, and once it's hot, add 1 bay leaf, 3 garlic cloves (minced), and 1 medium onion (finely chopped) and saute for 2-3 minutes till the onions soften.
Add 1 large carrot (diced into ½-inch pieces), ½ red bell pepper (diced into ½-inch pieces), 1 large diced tomato, ½ cup green peas (frozen), ½ cup sweet corn (frozen), ¾ cup rinsed pearl barley, and dry spices like ½ teaspoon turmeric powder, ½ teaspoon ground cumin, 1 teaspoon curry powder (or garam masala powder) into the pot.
Then, pour 5-6 cups of vegetable broth (or water) into the Instant pot along with some salt and black pepper.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 20 minutes.
When the instant pot beeps, Quick Release(QR). Open the lid.
Lastly, add the juice of half a lemon and garnish with 2 tablespoons of cilantro. Stir it all up.
Indian Style Vegetable Barley Soup is ready to enjoy!
Stovetop Pot Method
I haven't tried this recipe personally on the stovetop, but you can follow the same steps as the instant pot in a pot and cook covered for about 35-40 minutes until the barley is cooked to your liking.
Serving Suggestions
Serve pearl barley soup with crusty bread or serve it for lunch or dinner with spinach corn sandwich.
Variations
- You can add other vegetables like celery, potatoes, sweet potatoes, pumpkin, and zucchini.
- For more protein, add cannellini beans, edamame beans, green lentils, or boiled chickpeas along with barley.
- You can also add greens like spinach, kale, and mustard greens.
- If you want it to be spicier and curry style, add 1 can of 14 oz diced tomatoes or sauce.
Storage Suggestions
- Store the leftovers in an airtight container for up to 3 days.
- Barley soup with vegetables freezes well. However, the texture of barley after freezing may not be the same as when it's freshly made. Before freezing, allow the soup to cool completely and then portion the soup into zip-lock freezer bags or freezer-safe containers-Thaw in the refrigerator and heat in a saucepan.
Recipe FAQs
Follow the same process instead of Indian spices or curry powder. Add some fresh thyme and Italian seasoning.
Green leafy veggies like spinach, kale, swiss chard, and mustard greens work, and stir greens until wilted after pressure cooking.
No, this vegetable barley soup is not gluten-free because it contains barley.
No, you don't have to soak Barley before adding it to the soup, but soaking has its benefits.
- Reduces the cooking time, and soup will be ready in less time.
- It neutralizes phytic acid in the barley grain. Phytic acid interferes with the absorption of minerals and nutrients, so soaking the Barley will boost the nutrition of the soup.
Instant Pot Vegetable Barley Soup
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 bay leaf
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1 large carrot diced into ½ inch pieces
- ½ red bell pepper diced into ½ inch pieces
- 1 large tomato diced or (1 tablespoon tomato paste)
- ½ cup green peas frozen
- ½ cup sweet corn frozen
- ¾ cup pearl barley rinsed
- salt to taste
- black pepper powder to taste
- 5-6 cups vegetable broth (or water)
- juice of half lemon
- 2 tablespoons coriander leaves (cilantro)
Dry Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder (or garam masala powder)
Instructions
Instant Pot Method:
- Firstly, wash and rinse the Barley, keep aside.
- Press SAUTE on Instant Pot. Add oil and once it's hot, add bay leaf, minced garlic, onions and saute for 2-3 minutes till onions soften.
- Add carrot, red bell pepper, tomato, green peas, sweet corn, pearl barley, dry spices like turmeric, ground cumin, curry, or garam masala powder into the pot.
- Then pour vegetable stock or water into the Instant pot along with some salt and black pepper.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 20 minutes.When the instant pot beeps, Quick Release(QR). Open the lid.
- Lastly, squeeze some lemon juice and garnish with cilantro. Stir it all up.
- Vegetable Barley Soup is ready to enjoy!
Stovetop Pot Method:
- Follow same steps as instant pot in a pot and cook covered for about 35-40 minutes until the barley and vegetables are cooked to your liking
Notes
Variations:
- You can add other vegetables like celery, potatoes, pumpkin, zucchini.
- For more protein add cannellini beans, edamame beans, green lentils, or chickpeas along with barley
- You can also add greens like spinach, kale, mustard greens orchard.
- If you want it to be more spicy and curry style add 1 can 14 oz diced tomatoes or sauce.
Nutrition
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Jill
Easy and delicious! I added one diced Yukon Gold potato.
Bhavana Patil
Thank you Jill, for trying and sharing your feedback...I am glad you liked it.
Caroline
I really enjoyed this soup. It has fantastic flavors. I made some modifications: I sauteed onions, garlic and bay leaf in 1 TBSP ghee. I used about 1/3 cup of jarred strained tomatoes in place of tomato paste. I omitted the corn, lemon juice and cilantro (I didn't have it). I used the recommended spices, but in addition, I added 1 TBSP tandoori spice blend. I also used chicken broth instead of veggie broth, as that's all I had on hand. I would absolutely make this recipe again!
Bhavana Patil
Hi Caroline, I am glad you liked it.. I love the modifications you made and tandoori spice blend would add extra kick.Thanks for sharing.
MJ
This soup was delicious and so easy to make, I did add a can of diced tomatoes and used edamame beans. Loved this and will definitely make it again. Thank you so much for sharing this recipe.
Bhavana Patil
Hi Mj, I am so glad you liked the recipe. Thank you for sharing the other variations you added.
Anita
Absolutely lovely. Added some Bombay potatoes I made to it. Beautiful filling meal. We all loved it. Thank you!
Bhavana Patil
Thank you so much, Anita 🙂 Thank you for trying out the recipe and sharing your feedback, have a good day 🙂