Barley Soup

    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.

    25 Recipes




    226 reviews

    A great way to use that left over turkey. This soup is made from turkey carcass, potatoes, carrots, celery, onion, cabbage, tomatoes, barley, parsley and thyme.

    Recipe by: BirdNSav

    No reviews

    This beautiful smooth soup is made with pureed potatoes, pumpkin, leek and fennel with pearl barley to make it more substantial.

    Recipe by: miche

    No reviews

    More stock makes more of a soup, this recipe produces something more like a stew rather than a soup as pictured.

    Recipe by: Shazzbot

    No reviews

    I like to use dried mushrooms because they provide a real flavour punch. This is a simple soup but very satisfying.

    Recipe by: Anna_K

    No reviews

    I love to use pearl barley which I think is a very underrated grain. It soaks up tons of flavour and is perfect for adding bite to a good mushroom soup.

    Recipe by: labelleverte

    No reviews

    Adding grated pickled cucumber to a rich soup is a common thing to do in Eastern Europe, it adds a delightfully salty and sharp note. Try it!

    Recipe by: LadyDi

    No reviews

    This potato, mushroom and barley soup is idea for bringing something warm and nourishing to the table in no time. With a pressure cooker it is ready in under 30 minutes.

    Recipe by: tea

    No reviews

    Tasty and filling, this soup of barley, potatoes and artichokes is a favourite family dish in late winter. A pressure cooker halves the cooking time.

    Recipe by: tea

    No reviews

    Serve this hearty vegan soup of barley, beans and vegetables with warm crusty bread for a complete meal.

    Recipe by: Patsy Jamieson, Diane Temple

    No reviews

    A delicious soup simmered with barley, chicken stock, leeks, celery, onion and carrots then mixed with egg yolk and cream. Seasoned with nutmeg, salt and pepper.

    Recipe by: Kelly

    3 / 3