1 tablespoon olive oil
I cup onion, chopped fine
1 cup medium pearled barley (rinsed and drained)*
2 cups water
4 cups reduced-sodium chicken or vegetable broth
1 cup plain yogurt
1 teaspoon dried crushed mint
Ground black pepper and salt (optional) to taste
Additional plain yogurt, if desired
- In a 4 quart saucepan, heat oil, add onion and saute until lightly brown.
- Add barley, water and broth, bring to a boil; cover, reduce heat and simmer for 45 to 50 minutes. (Watch the pan closely to make sure it doesn’t boil over!)
- Cool. Stir in 1 cup yogurt, mint and pepper to taste. (Waiting until it is slightly cooled will prevent the yogurt from curdling).
- Refrigerate. Can be served with warm or cold. Soup thickens upon standing; additional water or broth can be added to obtain a thinner consistency.
*Note: If you use quick pearled barley, it has been pre-steamed, and only takes 10-12 minutes to cook!
For a variation and a lean protein boost, you can add some shredded or diced cooked chicken.
To add a great nutrient boost and color, I also like to add a few handfuls of chopped, cleaned kale or spinach, near the end of cooking!
(Before serving, my grandmother would add additional crushed mint and a spoon full of plain yogurt for garnish)!
Makes approximately 7 – 1 cup servings