As the temperatures drop and winter sets in, there’s nothing quite like a warm, comforting bowl of soup to lift our spirits. And what better ingredient to add some heft and heartiness to that soup than barley? This humble grain has been a staple in many cuisines around the world for centuries, and its nutty flavor pairs perfectly with a wide range of ingredients.
From classic beef and vegetable combinations to vegetarian and vegan options packed with mushrooms, spinach, and kale, we’ve got 18 delicious barley soup recipes to help you stay cozy all winter long. Whether you’re in the mood for something creamy and comforting or light and fresh, there’s a barley soup on this list that’s sure to hit the spot.
Classic Beef and Barley Soup
A hearty and comforting soup that’s perfect for a chilly day. This classic recipe combines tender beef, nutty barley, and aromatic vegetables in a rich broth.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 cups beef broth
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat until browned on all sides.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender.
3. Add the beef broth, barley, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1 hour or until the barley is tender.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour
Vegetarian Mushroom Barley Soup
This hearty soup is a perfect blend of earthy mushrooms, nutty barley, and rich vegetable flavors. It’s an ideal comfort food for a chilly day.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the mushrooms and cook until they release their moisture and start browning.
3. Add the barley, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the barley is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Chicken Barley Soup with Vegetables
This hearty soup is a perfect blend of flavors and textures, featuring tender chicken, nutty barley, and an assortment of vegetables. It’s a great way to cozy up on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes, zucchini)
– 1 cup pearl barley
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in a little oil until softened.
2. Add the mixed vegetables and cook until they start to tenderize.
3. Add the chicken, barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the chicken is cooked through and the barley is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Spicy Tomato Barley Soup
Warm up with this hearty and flavorful soup that combines the sweetness of tomatoes with the spiciness of red pepper flakes. Perfect for a chilly evening or a comforting lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked barley
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in diced tomatoes, barley, broth, smoked paprika, and red pepper flakes.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Lentil and Barley Soup with Spinach
This comforting soup is a perfect blend of fiber-rich lentils, nutty barley, and nutritious spinach. A delicious and satisfying meal that’s easy to make!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup pearled barley
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 bunch fresh spinach leaves
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, lentils, barley, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Pour in the water or broth and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until the lentils and barley are tender.
4. Stir in the spinach leaves and cook until wilted. Serve hot, with lemon wedges if desired.
Cooking Time: 45-50 minutes
Creamy Barley Soup with Leeks and Carrots
This hearty soup is a comforting blend of tender barley, sweet leeks, and vibrant carrots, all swirled together in a rich and creamy broth.
Ingredients:
– 1 tablespoon olive oil
– 2 medium leeks, chopped (white and light green parts only)
– 3 medium carrots, peeled and chopped
– 1 cup pearl barley
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and cook until tender, about 5 minutes.
2. Add the chopped carrots and cook for an additional 2-3 minutes, or until they start to soften.
3. Add the pearl barley and broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Barley Soup with Kale and White Beans
This comforting soup is a perfect blend of textures and flavors, packed with nutritious barley, tender kale, and creamy white beans. It’s an ideal meal for a chilly evening or a satisfying lunch.
Ingredients:
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened (5 minutes).
2. Add the garlic, barley, broth, and cannellini beans. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the barley is tender.
3. Stir in the chopped kale and season with salt and pepper to taste.
4. Serve hot, with lemon wedges optional.
Cooking Time: 45-50 minutes
Turkey Barley Soup with Herbs
Warm up with this comforting and flavorful soup, perfect for a chilly day. This recipe combines the richness of turkey with the nutty taste of barley and the brightness of fresh herbs.
Ingredients:
– 1 pound ground turkey
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 cup pearl barley
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the oil over medium-high. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the turkey, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
4. Add the broth, water, barley, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the barley is tender.
5. Season with salt and pepper to taste. Garnish with parsley, if desired.
Cooking Time: 30-40 minutes
Barley Minestrone Soup
This comforting soup is a perfect blend of tender barley, vegetables, and aromatic spices, making it a delightful meal for any occasion.
Ingredients:
– 1 cup pearl barley
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
2. Add the barley, diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the barley is tender.
3. Taste and adjust the seasoning as needed.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Barley Soup with Sweet Potatoes and Coconut Milk
This hearty soup combines the nutty flavor of barley with the sweetness of roasted sweet potatoes, all wrapped up in a creamy coconut milk broth. Perfect for a chilly evening or a cozy weekend lunch.
Ingredients:
– 1 cup pearl barley
– 2 large sweet potatoes, peeled and cubed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with a pinch of salt and roast for 30 minutes.
2. In a large pot, sauté onion and garlic until softened. Add barley and cook for 5 minutes.
3. Add roasted sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until barley is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Barley Soup with Smoked Sausage and Cabbage
This comforting soup combines the nutty flavor of barley with the smokiness of sausage and the crunch of cabbage, making it a perfect meal for a chilly day.
Ingredients:
– 1 cup pearl barley
– 1 pound smoked sausage (such as kielbasa), sliced
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 head of cabbage, thinly sliced
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onions and garlic in a little bit of oil until softened.
2. Add the smoked sausage and cook for an additional 3-4 minutes, until browned.
3. Add the barley, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until the barley is tender.
4. Stir in the sliced cabbage and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 50-60 minutes
Barley Soup with Chickpeas and Turmeric
This comforting soup is a perfect blend of textures and flavors, with the nutty taste of barley, creamy chickpeas, and a hint of earthy turmeric. It’s an ideal recipe for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground turmeric
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, combine barley, vegetable broth, chickpeas, carrots, celery, onion, and garlic.
2. Bring to a boil, then reduce heat to low and simmer for 45 minutes or until the barley is tender.
3. Stir in turmeric and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Barley Soup with Roasted Garlic and Parmesan
Warm Up with Hearty Barley Soup: Roasted Garlic and Parmesan Edition!
This comforting soup combines the nutty flavor of barley with the rich, caramelized sweetness of roasted garlic and a sprinkle of salty Parmesan. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup pearled barley
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 3-4 cloves garlic, separated from their papery skins
– 1 small onion, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes or until tender.
3. In a large pot, heat olive oil over medium. Add onion and cook until softened, about 5 minutes.
4. Add barley, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 35-40 minutes or until barley is tender.
5. Squeeze roasted garlic into the soup and stir well.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with Parmesan cheese.
Cooking Time: 45-50 minutes
Barley Soup with Zucchini and Basil
This hearty soup combines the nutty flavor of barley with the freshness of zucchini and basil, making it a perfect comfort food for any time of year.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth
– 2 medium zucchinis, diced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the diced zucchini and cook until tender, about 5 minutes.
3. Add the vegetable broth, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the barley is tender.
4. Stir in chopped basil leaves, if using. Serve hot.
Cooking Time: 55-60 minutes
Barley Soup with Carrots, Celery, and Thyme
This classic soup is a staple of comfort food, packed with nutritious barley, sweet carrots, crunchy celery, and the subtle warmth of thyme. Perfect for a chilly day or as a satisfying side dish.
Ingredients:
– 1 cup pearl barley
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 4 cups vegetable broth
– 1 small onion, chopped
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and thyme in a little water until softened.
2. Add the barley, carrots, celery, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Barley Soup with Butternut Squash and Sage
This hearty soup combines the nutty flavor of barley with the sweetness of butternut squash and the earthy aroma of sage, perfect for a cozy evening.
Ingredients:
– 1 cup pearled barley
– 2 medium butternut squashes (about 3 lbs)
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squashes in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the roasted squash, barley, broth, and sage to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
4. Season with salt and pepper to taste. Serve hot.
Cooking Time: 1 hour 15 minutes
Barley Soup with Peas and Mint
This vibrant and comforting soup is perfect for a light lunch or dinner on a warm day. The combination of tender barley, sweet peas, and cooling mint creates a delightful harmony of flavors.
Ingredients:
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 cup fresh or frozen peas
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the barley and cook for 5 minutes, stirring occasionally, until lightly toasted.
3. Pour in the broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes or until the barley is tender.
5. Stir in the peas and mint leaves. Season with salt and pepper to taste.
6. Serve hot, garnished with additional mint leaves if desired.
Cooking Time: 35-40 minutes
Barley Soup with Corn and Bell Peppers
This hearty soup is a perfect blend of textures and flavors, with the nutty taste of barley, sweetness of corn, and crunch of bell peppers. A comforting and nutritious meal for any occasion.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 ear corn, husked and sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the barley, vegetable broth, red bell pepper, and corn. Bring to a boil, then reduce heat and simmer for 25 minutes or until the barley is tender.
3. Season with thyme, salt, and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Get cozy this winter with these 18 hearty barley soup recipes! From classic beef and barley to vegetarian mushroom and lentil options, there’s something for everyone. Try adding smoky sausage and cabbage for a comforting twist or roasted garlic and Parmesan for a creamy delight. Barley soup also pairs well with sweet potatoes, coconut milk, kale, white beans, turkey, herbs, chickpeas, turmeric, zucchini, basil, carrots, celery, thyme, butternut squash, sage, peas, mint, corn, and bell peppers. Whether you’re in the mood for something spicy or light and refreshing, these recipes have got you covered.
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