, ,

My love for soups is never-ending. I feel like kids and hubby eats more variety of vegetables when added to the soups verses making a curry. So, I keep trying new soups with a different blend of spices and vegetables. I wanted to make it a nutritious soup for dinner so added barley and it turned out delicious. The best part is, it’s a one pot dish.

Made this soup for our blogging marathon #107, week 3, day 3 under one pot dishes.

Preparation Time: 5 minutes

Cook Time : 45 minutes

Serves: 5-6


Onion : 2 medium chopped

Garlic : 2 cloves minced

Carrot : 2 medium diced

Cabbage : 1 cup chopped

Tomato sauce : 1/2 cup

Pearled barley : 200 grams

Dried basil : 1/2 teaspoon

Dried Oregano: 1/2 teaspoon

Fresh ground black pepper : 1/2 teaspoon

Red chilli flakes : 2 teaspoons (adjust to your tastebuds)

Vegetable broth : 6 cups

Potato : 1 large peeled and diced

Broccoli : 1 cup florets

Peas : 1/2 cup

Lemon juice: 1 teaspoon


Heat oil in a large pot and add onions, garlic and saute for 4 minutes until the onions turn translucent.

Add carrots, cabbage, tomato sauce, barley, basil, oregano, red chilli flakes, pepper, salt, vegetable broth, stir and close lid over medium hi-heat and bring it to a boil.

Turn down the heat a little and simmer for 30 minutes close lid. Stir occasionally.

Add potatoes, broccoli, peas, stir and cook for another 10 minutes.

Turn off the stove, add lemon juice and serve immediately.