Broccoli Corn & Barley Soup Recipe

Sapana Behl
Broccoli Corn & Barley Soup Recipe
931 ratings.

Broccoli Corn & Barley Soup Recipe is a nutritious and filling barley soup with lots of seasonal vegetables. It is a filling and easy soup to prepare. Serve Broccoli Corn & Barley Soup Recipe with sour cream and Cauliflower Chutney Grilled Sandwich or any sandwich of your choice for a hearty and nutritious dinner.

Did you know: Barely is one of the healthiest whole grain and is an excellent source of fibre and also has numerous health benefits for heart, blood pressure, and bones. Major percentage of daily quo of Manganese and selenium is provided with the inclusion of barley.

Here are more hearty soup recipes that you could also try-

  1. Moroccan Spiced Cauliflower And Almond Soup Recipe
  2. Thai Pumpkin Soup With Red Curry Paste Recipe
  3. Provençal Tomato Rice Soup Recipe
  4. Smoky Eggplant Soup Recipe

Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M


4 Servings


  • 1 cup Barley (seeds) , soaked for 2-6 hours
  • 1 cup Broccoli , florets
  • 1/4 cup Green peas (Matar) , fresh or frozen
  • 1/4 cup Sweet corn
  • 1/4 cup Green beans (French Beans) , chopped
  • 1/2 cup Carrots (Gajjar) , thinly sliced in strips
  • 1 cup Rocket leaves , or spinach leaves
  • 2 Tomatoes , chopped
  • 1 Onion , chopped
  • 4 cloves Garlic , minced
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Basil leaves
  • 1 teaspoon Fresh Thyme leaves
  • 1 teaspoon Red Chilli flakes
  • Salt , to taste
  • Black pepper powder , to taste
  • 2 teaspoons Corn flour
  • Water , as required
  • Sour cream , to serve

How to make Broccoli Corn & Barley Soup Recipe

  1. To prepare Broccoli Corn & Barley Soup Recipe, wash and soak pearl barley in 2 cups of water for 2 to 6 hours.

  2. Drain and place them in a saucepan with 2 cups of water and a dash of salt. Bring it to boil and then simmer and let it cook for 15 minutes.

  3. Once cooked drain the excess water and set it aside.

  4. In another saucepan, heat olive oil. Add minced garlic and onion and saute for 2-3 minutes until slightly brown in colour.

  5. Now add all the chopped vegetables except rocket leaves, tomatoes, salt, pepper, basil, thyme and chilli flakes. Stir and cook for a minute.

  6. Add in 4 cups of water and let it boil. Once boiled keep the heat on low to medium and cook for 15 minutes.

  7. Now add the drained pearl barley and rocket leaves. Stir and add cornstarch mixed with 2 tablespoons of water.

  8. Stir and let the soup thickened a little.

  9. Remove from heat. Season with more salt and pepper if desired.

  10. Serve Broccoli Corn & Barley Soup Recipe warm with a dollop of sour cream, pair it up with Cauliflower Chutney Grilled Sandwich or any sandwich of your choice.