Pearl Barley Soup Recipes

Steps:

• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
• Cover and cook the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with chopped fresh parsley.

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Steps:

• Bring the broth to a boil and add the barley.
• Stir, then let simmer for 30 minutes, covered.
• Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
• Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
• Cook everything together at a simmer for another 30 minutes.
• Serve with a generous sprinkle of parmesan on top.

Steps:

• Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
• Dice up the chicken and add to the vegetables, fry for another couple of minutes.
• Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
• Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
• Season to taste and serve.

Steps:

• 1. Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
• 2. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
• Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
• Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

Steps:

• Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
• Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
• Add the sherry and coriander. Remove bay leaves.
• In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
• Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
• Serve with crusty bread.

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.