Weeknight Barley Soup Recipes

ONE POT BEEF BARLEY SOUP

Steps:

• Heat butter and oil in a large nonstick pot over medium high heat.
• Add meat and cook until golden brown..
• Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.
• Add tomato sauce, tomato paste, broth.
• Cover and cook for 25 minutes.
• Mix in potatoes, celery, carrots, barley.
• Cover and cook for 25 minutes.
• Add corn and peas.
• Cover and cook for another 10 minutes.
• Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.
• Garnish with parsley and enjoy!

INSTANT POT VEGETABLE SOUP WITH BARLEY

Steps:

• Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushroms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.
• Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.
• Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.
• When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley. Enjoy!

WINTER LEMON CHICKEN BARLEY SOUP

Steps:

• SAUTE: Place a dutch oven or a stock pot over medium-high heat. Drizzle in the olive oil and add the mirepoix and leeks and sauté the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic and pepper flakes during the last 30 seconds and stir until fragrant. Season the veggies with a big pinch of salt and white pepper and add the barley.
• SIMMER: Let the barley toast for 1 minute, stirring as required so nothing sticks or burns. Pour in the chicken stock along with 1 cup of water, and bay leaves. Allow the soup to come to a boil. Lower the heat to low and cover; let simmer for 20-23 minutes or until the barley is mostly cooked. Add the chicken and 4 tablespoons of lemon juice and kick the back up to medium-high and let the soup gain a simmer, then lower the heat to low for 5 minutes, at this point you don't want it to have any bubbles on the surface. Taste and adjust with additional lemon juice as desired. Keep in mind that the cream will mellow out the flavor a bit. We like it with 6 tablespoons of lemon juice!
• FINISH: Pour the cream into a small bowl and add 2 tablespoons of the prepared soup (just the broth if you can) and stir. Pour this cream mixture into the prepared soup while stirring let it heat through for 1 minute but make sure to not let the soup boil from here on out! Turn off the heat stir in the lemon zest and tarragon. Serve topped with chopped parsley and with tons of crusty bread, if desired!

WEEKNIGHT CHICKEN BARLEY SOUP

Steps:

• Remove all the meat from the rotisserie chicken and cut into bite sized pieces. Discard bones and skin, or save them for another use. Measure out 1 pound of the chicken to use in the soup (it will be about half of a large rotisserie chicken). Pack the remaining chicken in an airtight container or bag to refrigerate or freeze for another use.
• Heat the olive oil in a dutch oven or large saucepan over medium high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally until softened and just starting to brown. Stir in the garlic, pepper, and thyme and cook until fragrant, about 1 minute.
• Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add the barley and the bay leaf then reduce heat to medium. Simmer for 15-30 minutes until the barley is soft (see note)
• Stir in the rotisserie chicken and cook until the chicken is cooked through. Add additional salt and/or pepper to taste if needed.

PEARL BARLEY VEGETABLE SOUP RECIPE

Steps:

• To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours. The soaking process helps to cook the grains faster and more evenly.
• Our next step is to get all the ingredients ready. If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready.
• We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup. If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible.
• Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery. Saute for a couple of minutes until they become lightly tender. Add the remaining ingredients, except the parsley and give it a good stir. Check the salt and spice levels and adjust to suit your taste.
• Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles. After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes. After which, turn off the heat.
• Allow the pressure cooker to rest until the pressure releases naturally. The cooking process continues in the cooker as long as there is pressure inside it.
• Once the pressure is released, you can open the cooker and the soup will be ready. Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected. Check the salt and spice levels, adjust to suit your taste and stir in the parsley.
• Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast.

TURKEY HAM & BARLEY CREAM SOUP

Steps:

• In saucepan, over medium heat, melt butter.
• Add onion and cook 3 to 5 minutes or until tender. Add barley and cook, stirring until it turns a light golden color.
• Stir in water, bouillon, turkey ham, poultry seasoning and white pepper.
• Bring mixture to a boil; reduce heat, cover and simmer 15 minutes or until barley is tender.
• Stir in cream and peas. Heat thoroughly. Top servings with cheese and sprinkle of nutmeg, if desired.

BEEF BARLEY SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat and add the olive oil.
• Pat the cubes of beef dry and season them with salt and pepper.
• Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
• Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
• Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
• Add the beef stock, cooked barley, and add the beef back into the pot.
• If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
• Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
• Add the kale, stir well and cook for 5 more minutes, covered.
• Serve with crusty bread.

BEEF BARLEY SOUP

Steps:

• Put the meat, carrots, celery, onion, mushrooms, and garlic into a slow cooker or large pot.* Add the tomato paste and stir. Add the beef stock, barley, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Stir.
• , cover it and cook on high for 4 hours or on low for 6 hours. If there is a lot of fat or scum on top, skim it off using a spoon and discard it. Stir and taste. Add more salt and pepper if desired. Serve.
• , bring the pot of ingredients to a boil over high heat. Reduce heat to a low simmer and cover and cook, stirring occasionally, until barley is cooked and meat is tender, about 1.5 hours. If there is a lot of fat or scum on top, skim it off using a spoon and discard it. Stir and taste. Add more salt and pepper if desired. Serve.

BEEF BARLEY SOUP

Steps:

• In the bottom of a soup pot or dutch oven, swirl olive oil to almost cover the bottom.
• Add stew meat, carrots, celery and onion.
• Cook and stir until beef is well browned.
• Add salt and pepper to taste.
• Add consomme and one carton of beef broth.
• Bring to a boil.
• Add barley.
• Add enough of the second carton of beef broth to get your desired thickness.
• Bring to a second boil, lower heat, and simmer for 10 minutes.
• Cover and turn off heat.
• Let sit on the stove top for 1 hour. Stir well and serve.

INSTANT POT VEGETABLE BARLEY SOUP

Steps:

• Wash barley well and drain all the water. Keep it aside.
• Next, turn on the Insta Pot on saute mode. Heat oil, add ginger, garlic, green onions, and celery. Saute for a minute.
• Now add all the vegetables, tomato, washed barley, water, all spices, parsley, Rosemary and Jalapeno. Stir well.
• Cover the IP with its locking lid and set the vent valve on the sealing position.
• Turn off the IP from saute mode.
• Press the manual/pressure button and set the timer for 21 minutes, under high pressure.
• Once cooking time is done, let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
• Open the lid, stir the soup and Voila!
• Your hearty, comforting and delicious one-pot meal - Instant Pot Vegetable Barley Soup, is ready.
• Squeeze some lemon juice and garnish the soup with some parsley. Enjoy!

FENNEL BEAN AND BARLEY SOUP

Steps:

• In a dutch oven with 2 tbsp olive oil, sweat down fennel, onion for about 5 minutes, add in garlic and basil and cook for another 2-3 minutes until aromatic.
• Stir in fire roasted tomatoes, canellini beans, barley salt and pepper. Bring to a bowl, then reduce to a simmer. Let cook for about 30 minutes until barley is tender.
• Add in spinach and stir until wilted. Top with Parmesan cheese and serve with bread.

TURKEY BARLEY CHILI

Steps:

• Combine vegetable broth and barley in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes, until barley is tender and most liquid is absorbed.
• While barley is cooking, chop all veggies and prep remaining ingredients.
• Heat olive oil in a large pot or saute pan with tall edges. Add ground turkey, garlic, onion, bell pepper, zucchini, and mushrooms. Saute until turkey is fully cooked and veggies are tender, about 7-10 minutes.
• Add remaining ingredients to the pan, along with the barley and any remaining broth once it's tender.
• Stir all ingredients together and cook until heated through.

MEAL IN A JAR: ITALIAN BARLEY SOUP

Steps:

• Combine the ingredients into a pint jar, leaving the bouillon cube wrapped. Set aside until ready to make the soup.
• When you're ready to make soup pour the water and crushed tomatoes into a medium soup pot. Unwrap the bouillon cube and add that along with the contents of the jar to the soup pot as well. Bring to a simmer over medium heat. Allow to cook for 35-40 minutes, or until the barley and mung beans have cooked through. If you need to thin your soup at all, add water 1/2 cup at a time. If you want to add any kale or broccoli go for it a few minutes before the soup is done cooking.
• Serve topped with a bit of cheese and a drizzle of good olive oil.

QUICK & EASY MUSHROOM BARLEY SOUP

Steps:

• In a large saucepan, melt butter over medium-high heat.
• Add mushrooms and onion, cooking until they are soft and golden.
• Add carrots, chicken broth, and barley.
• Bring to a boil, reduce heat, and simmer for about 15 minutes, or until barley is tender.
• In a medium bowl, whisk together flour, milk, salt, pepper, and garlic powder.
• Whisk into the saucepan.
• Return to a simmer, and cook for about 1 minute, or until thick. Watch closely, it will thicken fast!
• Serve hot.

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

SPRING BARLEY SOUP

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

INSTANT POT LENTIL BARLEY SOUP

Steps:

• Before you begin, check the lentils for small stones. Take a fine-meshed sieve and rinse the lentils under cold running water to clean any dirt or dust. Set it aside to drain.
• Likewise, rinse barley under cold running water to clean any dirt or dust. Set it aside to drain.
• Turn the Instant Pot to 'Saute mode.' Once it displays 'hot,' add oil to the insert. Add bay leaves and garlic.
• Sauté for a minute or until fragrant.
• Add chopped onions. Cook for 2-3 minutes until onions are soft and translucent.
• Add carrots, corn, and celery - cook for another minute. Add bell peppers and give the ingredients a good mix.
• Now add the rinsed lentils and barley to the Instant Pot insert.
• Add Italian seasoning, cumin powder, paprika, salt, pepper, Worcestershire sauce, and vegetable stock. Give the ingredients a good stir. Don't forget to deglaze the base of the insert.
• Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot barley lentil soup for 20 minutes on HIGH.
• Once the cooking time has elapsed, turn the steam valve to the venting position to quickly release the pressure. When the pin drops, carefully open the lid. Adjust the consistency of the soup by adding an extra ½ cup of vegetable stock. Add more liquid if you prefer, and thin out the soup to your liking.
• Turn the Instant pot ON and allow the soup to simmer for 4-5 minutes on the Sauté setting. Add lemon juice and mix again.
• Adjust the seasonings if needed. Garnish with cilantro leaves, scallions, and serve warm.

SLOW COOKER HAM BARLEY SOUP WITH SPINACH PESTO

Steps:

• Whisk broth, tomato paste, paprika, sherry vinegar, salt, pepper and thyme in slow cooker insert. Add barley, bay leaf and garlic. Top with ham, turnip, leeks, carrots and celery. Cover and cook in the slow-cooker 4 hours on high or 8 hours on low.
• Fit food processor with the steel blade attachment. Cover and turn on motor. Drop garlic through the feed tube and process until minced. Remove lid and add spinach, pepitas, Asiago or Manchego, lemon zest and salt. Process until ground. While motor is running, drizzle the oil trough the feed tube and continue processing until the paste is evenly moist, scraping down sides if necessary.
• Remove bay leaves before serving. Serve soup topped with a dollop of pesto.

WEEKNIGHT BARLEY SOUP

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and button mushrooms to pot, and saute until soft.
• Add barley and saute for five minutes.
• Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
• Bring to boil, then turn down to simmer for 45 minutes.
• Add a splash of soy sauce if you like, serve and garnish with cheese.

SAUSAGE, BEAN & BARLEY SOUP

Steps:

• Combine all ingredients in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until vegetables are tender. Tip: Soups taste even better the next day...why not make a favorite soup ahead of time? Let it cool thoroughly, then cover and refrigerate until tomorrow night.