Barley Soup


6 cups

Here is a basic recipe to which you can add any manner of vegetables. Pearl barley thickens the soup the best. If you prefer hull-less barley, cook for ½ hour longer.


  • 2 tablespoons ghee
  • Pinch of asafetida (hing) - optional
  • ¼ cup minced fresh flat-leaf parsley
  • ¼ teaspoon rosemary
  • ½ teaspoon dried basil
  • ½ bell pepper, chopped
  • 1 stalk celery, thinly sliced
  • 1 carrot, grated
  • 5 cups flavorful vegetable broth
  • ¼ cup pearl barley
  • 1 or 2 bay leaves
  • Salt
  • Freshly-ground black pepper


  1. Melt the ghee in a soup pot. Add the asafetida, parsley, rosemary, basil, bell pepper, celery and carrot.
  2. Sauté over a low heat for about five minutes, stirring frequently.
  3. Add the broth, barley, and bay leaves and bring to a boil.
  4. Reduce to a simmer, cover and simmer until the barley is tender, 1 to 1½ hours.
  5. Stir occasionally, especially when using mung dhal. Add salt and pepper to taste.


Add ½ cup mung or masoor dhal, or lentils along with the barley, and add a little more broth. Stir the soup occasionally while cooking if using mung dhal, so that it won't stick to the bottom of the pot.

Beat the Heat with a Cooling Mint Lassi