Soups
Barley and Vegetable Soup
Ingredients
- - 150 g (3/4 cup) pearl barley
- - 2 leeks, sliced
- - 2 onions, chopped
- - 2 carrots, sliced (a modern stand-in for native root vegetables)
- - 1.5 liters (6 cups) water or vegetable broth
- - 2 tablespoons sesame oil
- - 1 teaspoon ground cumin
- - Salt, to taste
Method
- Heat the oil in a large pot and cook the onions and leeks for 8 minutes until softened.
- Add the carrots and cumin and cook for 2 more minutes.
- Add the barley and water, bring to a boil, then reduce to a simmer.
- Cover partially and cook for 35 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
- Season with salt to taste and serve hot.
Native/Reconstructed Name: It en Semut (reconstructed; barley and vegetable soup)
Cultural Background: A thick soup combining barley with the vegetables most commonly grown along the Nile floodplain — leeks,
onions, and root vegetables — would have made an efficient, filling meal for farming households, using grain
stores alongside the fresh produce of the household garden. Its structure closely mirrors the
grain-and-vegetable pottages documented in workers' settlements such as Deir el-Medina.
Tips:
– Soak the barley for an hour beforehand to shorten the cooking time by about 10 minutes.
– The soup thickens further on standing — thin with extra water when reheating if needed.
Variations:
– Add chopped celery leaves or wild greens for extra texture, echoing wild-foraged additions of the period.
– Stir in cooked lentils for a heartier, protein-rich version.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating: Reheat on the stovetop with a splash of water to loosen the thickened soup.
Nutrition: Approx. 160 kcal, 4 g protein, 30 g carbohydrate, 3 g fat, 6 g fiber per serving.
FAQs:
Q: What root vegetables did the ancient Egyptians actually use?
A: Onions, leeks, and turnips were among the most common; carrots as we know them came later, but a similar
pale variety may have existed.
Q: Can this be made in a slow cooker?
A: Yes, cook on low for 5-6 hours after the initial onion and leek softening step.