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Barley soup recipes - 10 recipes

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Top rated Barley soup recipes

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Nothing beats a rich, flavorful beef and barley soup to warm you up when it's cold

  • 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups thinly sliced carrot
  • 1 1/2 cups thinly sliced celery
  • 2/3 cup chopped onion
  • 1 (8-ounce) package sliced mushrooms
  • 3 tablespoons fat-free, less-sodium beef base
  • 8 to 10 cups water
  • 1 bay leaf
  • 1 cup uncooked pearl barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic
4.6/5 (36 Votes)

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Packed with fiber, vegetables

  • 2 tsp EVOO
  • 2 large carrots, diced
  • 1 medium onion, chopped
  • 3 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 small zucchini, diced
  • 5 cups reduced sodium chicken broth
  • 1-14 1/2 oz can diced tomatoes (with spicy jalapeno)
  • 1/2 cup uncooked pearl barley
  • 8 oz fresh mushrooms, coarsely chopped
  • Salt & fresh ground pepper
  • 1/2 cup fresh basil, slivered
  • Grated Parmigiano Reggiano Cheese
4.4/5 (50 Votes)

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This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution

  • 2 Tablespoons vegetable (or olive) oil
  • 3 onions, minced
  • 1/4 cup tomato paste
  • 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
  • 1/2 cup dry red wine
  • 1 (28-oz) can crushed tomatoes*
  • 2 cups beef broth
  • 2 cups low-sodium chicken broth
  • 2 carrots, peeled and chopped medium
  • 1/3 cup soy sauce
  • 1/4 cup pearl barley**
  • 2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
  • salt and pepper
  • 1/4 cup minced fresh parsley
  • if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
  • I doubled the barley, and am glad that I did
4.5/5 (35 Votes)

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With all the holiday gastronomic feasts behind us, I wanted to get back into eating a bit healthier

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, minced
  • 1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered)
  • 1 pound Portobello mushrooms (I used Shiitaki mushrooms, instead)
  • 1 ounce dried porcini mushrooms, rinsed and minced
  • Salt and pepper, to taste
  • 2 carrots, peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup pearl barley
4.6/5 (12 Votes)

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To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond

  • 8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 6 ounces cremini mushrooms, trimmed and sliced thin
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • 4 teaspoons soy sauce
  • 1/2 cup quick-cooking barley
  • 2 tablespoons fresh parsley, chopped
4.4/5 (14 Votes)

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Heat a soup pot with a tablespoon of butter

  • 1 lb. fresh baby spinach
  • 1 onion – sliced
  • 3 cloves garlic – chopped
  • 1/4 cup chopped carrots
  • 1 quart button mushrooms – sliced
  • 1 tablespoon butter
  • 15 oz. can red kidney beans – drained
  • 1 cup instant barley
  • 5 cups chicken broth
  • 1 tbs. olive oil
  • 1/4 cup pastina noodles
  • Fresh grated Romano or Parmesan cheese
4.3/5 (9 Votes)

By

We had this soup last night

  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil
  • 2 1/2 cups water
  • 2 tomatoes, diced
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (10.75 ounce) can chicken broth
  • 1/4 cup uncooked barley
  • 1/8 teaspoon ground black pepper
4.3/5 (3 Votes)

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Grandma Delores Hance's recipe

  • 2 lbs Beef Stew meat
  • 7 to 8 Cups Water
  • 16 oz can Tomatoes - diced
  • 1 large Onion - chopped
  • 2 Tbsp Beef Boullion
  • 1.5 tsp Salt
  • 1 tsp Basil, dried - crushed
  • .5 tsp Worchestershire Sauce
  • 2 Cups Carrots - chopped
  • 1 Cups Celery - sliced
  • 1/2 Cup Green Pepper - chopped
  • 1/4 Cup Parsley - chopped
  • 2/3 Cup Quick Cooking Barley
4.3/5 (4 Votes)

By

Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 pound London broil, cut into 3/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons minced garlic (from 4 cloves)
  • 2 tablespoons tomato paste
  • 3/4 cup dry red wine
  • 4 cups chicken stock
  • 3 cups water
  • 3/4 cup hulled or pearl barley, rinsed and drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Garnish: grated fresh horseradish
0/5 (0 Votes)

By

Thaw and drain spinach well

  • 1 lb italian sweet sausage
  • 1/2 chopped onion
  • 1 T minced garlic
  • 1/2 t italian seasoning
  • 1 (48 oz) can chicken broth
  • 1 carrot, sliced
  • 1 (10 oz) package frozen chopped spinach
  • 1/4 cup uncooked pearl barley
  • 2 t chicken soup base
0/5 (0 Votes)

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