barley soup

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

One Pot Beef Barley Soup

tbsp Butter (Unsalted)

tbsp Oil

Onion (Finely chopped)

tbsp Garlic (Finely minced)

Salt (To taste)

Pepper (To taste)

Italian seasoning

Tomato sauce (Or crushed tomatoes)

tbsp Tomato paste

Beef broth (Low sodium)

2-3 medium Potatoes (Peeled, Diced, Cut into 1 inch cubes)

Celery (Diced)

Carrots

Peal barley

Corn (Frozen)

Peas (Frozen)

Fresh parsley (Roughly chopped, For garnish)

Heat butter and oil in a large nonstick pot over medium high heat.&nbsp;

Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.&nbsp;

Mix in potatoes, celery, carrots, barley.

Cover and cook for another 10 minutes.&nbsp;

Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.&nbsp;

This vegan mushroom barley soup is easy to make, deliciously simple and flavourful.

Vegan Mushroom Barley Soup

onion, diced

garlic, minced

potato, cubes

carrot, sliced

(110 grams) pearled barley, rinsed

(1 litre) vegetable stock

(1 litre) water

(18 oz) mushrooms,

fresh dill, chopped

Salt,

Pepper,

Heat a pot over medium-high heat and add...

Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes.

Meanwhile heat a large pan over high heat...

Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides.

When the soup is ready, add the mushrooms...

When the soup is ready, add the mushrooms and dill and season to taste. Serve.

https://mediavine-res.cloudinary.com/video/upload/katzyihruetodsiljg4h.mp4

This vegan mushroom barley soup is easy to make, deliciously simple and flavourful. 

Mushroom Barley Soup

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Mushroom Barley Soup Recipe

Extra virgin olive oil

oz baby bella mushrooms,

Kosher salt

yellow onion, chopped

garlic cloves, chopped

celery stalks, chopped

carrot, chopped

oz white mushrooms,

tomatoes

Black pepper

coriander

½ tsp to ¾ tsp smoked paprika

cumin

low-sodium broth (vegetable broth or beef broth)

pearl barley

parsley

In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.

In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.

Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.

Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 45 minutes until the barley is tender and cooked through.

Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.

Finish with fresh parsley. Transfer to serving bowls and enjoy!

love it love it, very tasty, had enough for 6 portions, had soup one day and risotto the next, it got pretty thick, still very tasty! will make it into risotto the next time, love your recipes. thanks!

Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly.

Beef Barley Soup

tbsp oil

beef

oz mushrooms (chopped)

carrot (chopped)

onion

bay leaves

garlic

beef broth

barley

salt (adjust

tsp pepper (adjust

In a preheated pot, brown beef with oil.

Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.

Add salt, pepper, bay leaves and galic to the mix.

Pour beef broth and allow everything to simmer on medium heat for 45 minutes.

Add barley and cook for 20 more minutes or until it&#039;s fully cooked. Serve right away.

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that&#39;s clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Pearl Barley Soup

tbsp extra virgin olive oil

onion (, finely diced)

celery stems (, chopped into 1cm / 0.4" cubes)

mushrooms

garlic (, finely minced)

thyme (, chopped (or 1/4 tsp dried))

tsp coriander

tsp fennel

bay leaves ((or 1 dried))

salt

tsp black pepper

pearl barley (, NOT hulled barley (Note 2))

vegetable stock

parsley leaves

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.

Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.

Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.

Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.

Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Storing leftovers:

This is a favorite flavor-packed meal in a jar - an herb-flecked, hearty, Italian Barley Soup with a bit of a hippie twist. Just add water and a can of crushed tomatoes and you’re on your way to a really great pot of soup.

Meal In A Jar: Italian Barley Soup

pearled barley

pre-washed quinoa

mung beans

onions

basil

thyme

oregano

fine grains salt,

dried chile flakes

boullion cube

water

ideas: olive oil

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.

This classic hearty Instant Pot Barley Soup is loaded with nutritious vegetables, tender beef, and barley. It’s an easy comforting winter soup recipe made in one pot

Instant Pot Barley Soup with Beef

beef stew meat (cut in 1x1 inch cubes)

olive oil

onion (diced)

celery (diced)

garlic (minced)

tomatoes (1 can)

carrots (diced)

potatoes

barley (rinsed)

Salt

Rinse and pat dry 2 pounds beef stew meat. If the pieces are too big, cut them in about 1x1 inch cubed.

Set your Instant Pot on “SAUTE”, add 2 tbsp olive oil, and let the oil get hot.

When the oil is hot, add half of the beef and sear until it’s browned. Then take it out and repeat the same with another batch.

When the beef is browned, take it out of the pot to a separate bowl and set aside.

Add 1 diced onion and 2 stalks diced celery and cook for about 5-7 minutes, until they are translucent and softened.

Add 2 cloves minced garlic and cook for another minute.

Add 4 cups beef broth and deglaze the pot.

Turn off Instant Pot and add the rest of the ingredients (browned beef, 15 ounces diced tomatoes, 2 diced carrots, 6 diced potatoes, 1 cup barley, and 2 cups water).

Close the lid and make sure that the venting knob is set to “SEAL”.

Cook the soup for 20 minutes on “HIGH” pressure.

When done, let the pressure naturally release for 10 minutes.

When done, taste the soup and add more salt to your liking.

https://content.jwplatform.com/videos/Zc3hPAQT.mp4

This classic hearty Instant Pot Barley Soup is loaded with nutritious vegetables, tender beef, and barley. It’s an easy comforting winter soup recipe made in one pot!

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It's a recipe for cozy on gray days!

ounces baby bella (aka cremini) mushrooms*

carrots

celery

extra virgin olive oil

soy sauce

vegetable broth

pepper

Soak the dried mushrooms in 2 cups of room temperature water for 30 minutes.

Meanwhile, dice the onion. Peel and dice the carrots. Dice the celery. Slice the baby bella mushrooms. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced baby bella mushrooms, soy sauce, and basil. Cook 4 minutes. Add the onion, carrots, celery, and garlic and cook 5 to 6 minutes until softened. Stir in the barley and cook for 2 minutes. Add the vegetable broth and kosher salt.

Bring to simmer and cook 25 to 30 minutes until barley is soft. Whenever the dried mushrooms are finished soaking (likely around when the simmering starts), remove and rinse them, then add them to the soup. Pour the remaining liquid through a fine-mesh strainer into the soup (this avoids any tough particles).

Finish the remaining simmering time, then taste and add additional salt or pepper if desired. Ladle into bowls and serve warm.

A thick &amp; nourishing barley soup that&#39;s ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!

Vegetable Barley Soup (Easy, Vegan!)

yellow onion

barley (see notes below)

beans

sweet corn (I use frozen)

peas (I use frozen)

Tbsp. white miso (to stir in at the end)

Dice onion.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice carrot and mince garlic.

When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

Cover and simmer for 20-50 minutes depending on the type of barley you&#39;re using. (See notes below for guidance.) Simmer until barley is desired tenderness.

Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt &amp; pepper to taste.)

Served with chopped parsley or your favorite herbs.

A wonderfully comforting soup!  I used Costco organic frozen mixed vegetables (peas, carrots, corn &amp; green beans) for simplicity and subbed whole grain sorghum for a GF alternative to barley.  Turned out fantastic!  Thanks as always for sharing your wholesome and delicious recipes!

Excellent!  I topped with some balsamic vinegar and it was delicious!  Thank you for this easy and simple meal.

Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.

Made this tonight, and had to sub out the barley with Risoni (Trader Joe's lentil and chickpea flour "rice substitute" although it's not like rice at all to me ha!) I didn't want to go to the stores as I'm currently minimizing trips. This soup was DELICIOUS! So flavorful and healthy, and despite it being a 'soup' it had a fresh taste like spring. Will definitely make again!!

Let the homey flavors speak for themselves with this hearty and simply delicious barley soup. It&#x27;s easy to make, cheap, packed with vegetables, filling, and you can&#x27;t stop eating it!Note: the post has been updated with new pictures and the recipe has been slightly tweaked.

Top 11 barley soup recipes from across the web

The most viewed barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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One Pot Beef Barley Soup

Vegan Mushroom Barley Soup

Mushroom Barley Soup Recipe

Beef Barley Soup

Pearl Barley Soup

Meal In A Jar: Italian Barley Soup

Instant Pot Barley Soup with Beef

Mushroom Barley Soup

Vegetable Barley Soup (Easy, Vegan!...

Barley soup

Hearty Beef Barley Soup

Top 11 barley soup recipes from across the web

The most viewed barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Beef Barley Soup

Vegan Mushroom Barley Soup

Mushroom Barley Soup Recipe

Beef Barley Soup

Pearl Barley Soup

Meal In A Jar: Italian Barley Soup

Instant Pot Barley Soup with Beef

Mushroom Barley Soup

Vegetable Barley Soup (Easy, Vegan!...

Barley soup

Hearty Beef Barley Soup

The most viewed barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine