Barley is an ideal grain to add to your next soup, it adds healthy fibre while providing a firm texture. Popular in beef based soups, it is still found in chicken and pork, as well as vegetarian and vegan.
Hearty barley soup with a stock made from beef bones, vegetables and plenty of garlic. Takes about 8 hours in a slow cooker.
Easy to make and delicious. Veggie stock, barley and lots of veggies make this soup hearty and filling. Please add a review if you make it. Enjoy!
Cholesterol-lowering soluble fibre is barley's biggest feature. The plump, pearly grains are also rich in B vitamins and magnesium.
This easy split pea and barley soup is ready in less than an hour. So easy and so delicious. Seasoned with onion, celery, stock and turmeric.
This is my favourite thing to do with leftover roast beef. It's amazing something so simple is so good. It will thicken as it sits.
Nothing as hearty as a bowl of beef and barley soup, perfect in colder weather for lunch. You can also use leftover roast beef.
Exotic flavours add pungency and depth to this wintery soup. This is by far the best recipe I have ever invented.
Pearl barley soup with pumpkin and bacon is ideal for a chilly autumn evening. I make it in the pressure cooker for a quick meal.
Barley is often cooked with a meat stock, but this is my vegetarian version. It's delicious, very healthy and perfect for cold weather.
If you have a cold or the flu there is nothing more delicious than a bowl of homemade chicken soup. By adding barley it's a full meal.