Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers and a cucumber salad with yogurt would complete this savory vegetarian dinner.

Ruth Cousineau
Source: EatingWell Magazine, March/April 1997


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.

  • Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saute until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.

  • Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.


Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition Facts

331 calories; protein 11.4g; carbohydrates 72.2g; dietary fiber 16.8g; sugars 23.8g; fat 3.3g; saturated fat 0.5g; vitamin a iu 409.1IU; vitamin c 21.5mg; folate 62mcg; calcium 72.9mg; iron 2.8mg; magnesium 72.8mg; potassium 794.4mg; sodium 686.8mg; thiamin 0.2mg.

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Rating: 5 stars
Have been making this for the last 13 years and still love it. I've successfully substituted wheat berries for barley as well as different beans and chickpeas. Can't imagine not having some of this "old friend" available in the freezer! Read More