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barley soup recipes

Barley Soup Recipes

Delicious barley soup recipes including a traditional crockpot beef barley soup, a spicy tex-mex soup with barley and chicken, a flavorful recipe for vegetarian pearl barley soup, and much more. So explore and enjoy!

To find out more about this healthy whole grain, click Barley Nutrition and Facts.
For information on where to buy Barley products, click here.

If you try one of our barley soup recipes, please share your whole grain cooking experience with others by leaving a comment at the bottom of this page.





beef barley soup recipe

Beef Barley Soup Recipe

Ingredients (Serves 10)


  • 3 pounds beef chuck roast, cubed


  • 2 tablespoons oil


  • 2 carrots, chopped


  • 2 stalks celery, chopped


  • 1 onion, chopped


  • 1 (16 ounce) package frozen mixed vegetables


  • 4 cups water


  • 6 cubes beef bouillon cube


  • 1 tablespoon white sugar


  • 1/4 teaspoon ground black pepper


  • 1/8 teaspoon (or a pinch) dried thyme


  • 1/2 teaspoon dried oregano


  • 1/2 teaspoon dried basil


  • 1/2 teaspoon Worcestershire sauce (optional)


  • 1 (28 ounce) can diced tomatoes


  • 1 bay leaf


  • 1 cup whole barley (or pearled)


  • Salt to taste


  • Ground black pepper to taste


  • Directions

    In a slow cooker or crockpot combine all the soup ingredients EXCEPT the bay leaf and barley. Slow cook in a crockpot for 9 hours.

    Add bay leaf and barley. Let cook for another hour. Enjoy.

    Substitutions and Additions

    Consider chopping up some fresh parsley and adding it to this beef barley vegetable soup just before serving it.

    For added health without compromising flavor, Versagrain can be substituted for the barley in this vegetable beef barley soup recipe.


    Homemade Chicken Mushroom Barley Soup Recipe

    Ingredients (Serves 12)

  • 1 cup slivered almonds


  • 2 tablespoons butter


  • 1 tablespoon oil


  • 1 medium onion, chopped


  • 3/4 cups fresh parsley, chopped


  • 1 pound of mushrooms, sliced


  • 5 garlic cloves, minced


  • 2 cups carrots, chopped


  • 2 cups celery, chopped


  • 5 cups red potatoes, diced


  • 3 cups seared and cooked chicken, chopped (optional)


  • 10 cups chicken broth


  • 1 cup whole barley (or pearled)


  • Salt and black pepper to taste


  • Directions

    Preheat oven to 400 degrees F. Spread slivered almonds evenly over a baking sheet. Toast almonds on a baking sheet in preheated oven 10 - 15 minutes or until golden brown. Set-aside.

    Meanwhile, warm oil and butter in a large stock pot over medium heat. Saute onion, parsley, mushrooms, and garlic until onions are translucent. Add carrots, celery, potatoes, chicken, and broth. Bring to a boil. Stir in barley. Reduce heat, cover, and simmer 30 minutes or until barley is tender.

    Remove from heat. Stir in toasted almonds. Serve warm seasoned with salt and pepper to taste.


    Easy Vegetable Barley Soup
    with Chicken and Mushrooms

    Ingredients (Serves 12)

  • 3 tablespoons olive oil or butter


  • 1 bundle of Parsley


  • 1 white onion, finely chopped


  • 1 lb mushrooms, coarsely chopped


  • 2 pounds chicken breasts


  • 1 celery bundled, trimmed and chopped


  • 6 medium carrots, chopped


  • 1 cup whole barley grain (or pearled)


  • 4 cups of water


  • Chicken bouillon (to taste)


  • Directions

    In a stockpot, warm oil or butter over medium-high heat. Saute parsley, onion, and mushrooms until onions are translucent. Add chicken, celery, and carrots. Add water until everything is just covered. Bring to a boil then reduce heat, cover, and simmer.

    Once chicken is cooked, remove it and chop into bite-sized pieces. Then add it back to the soup. Add the barley and 4 cups of water. Return to a boil then reduce heat, cover, and simmer 30 minutes or until the barley is tender. Stir occasionally, adding chicken bouillon to taste. Serve warm.


    Spicy Chicken Barley Soup Recipe

    Ingredients (Serves 12)

  • 1 tablespoon vegetable oil


  • 1 medium onion, chopped


  • 2 cloves of garlic, minced


  • 2 cups water


  • 1 (15.25 ounce) can whole kernel corn, drained


  • 1 (15 ounce) can black beans, rinsed and drained


  • 1 (15 ounce) jar of your favorite salsa (or diced tomatoes with chilies)


  • 4 cups chicken broth


  • 2/3 cup whole barley (or pearled)


  • 1 teaspoon oregano


  • 1 1/2 tablespoon chili powder


  • 1/2 teaspoon ground cumin


  • 3 cups cubed cooked chicken


  • Directions

    In a heavy-bottomed stock pot, warm oil over medium heat. Saute onion and garlic until onions are translucent. Add everything but the chicken. Bring to a boil then reduce heat, cover, and simmer 45 minutes. Add the chicken and cook 15 more minutes or until the barley is tender. Serve warm with tortilla chips.


    Best Pearl Barley Vegetable Soup Recipe

    Ingredients (Serves 8)

  • 2 tablespoons butter


  • 1 medium zucchini, chopped


  • 1 onion, chopped


  • 3 garlic cloves, minced


  • 10 cups chicken broth


  • 1 cup pearl barley, uncooked


  • 2 large carrots, chopped


  • 2 celery stalks, chopped


  • 1 (14.5 ounce) can diced tomatoes with juice


  • 3 bay leaves


  • 1 teaspoon white sugar


  • 1 1/2 teaspoon dried parsley


  • 1 1/2 teaspoon curry powder


  • 1 teaspoon paprika


  • 1/4 teaspoon red pepper flakes (optional)


  • 1 (15 ounce) can garbanzo beans, drained


  • Salt and pepper to taste


  • Directions

    In a large stockpot, heat butter over medium heat. Saute zucchini, onion, an garlic until everything is tender.

    Add the chicken broth. Stir in the remaining ingredients except the garbanzo beans, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer over for 60 minutes.

    Add garbanzo beans and cook an additional 30 minutes. Stir occasionally, adjusting broth for desired consistency. Remove bay leaves. Serve warm seasoned with salt and pepper to taste.


    Mushroom Barley Soup Recipe

    Ingredients (Serves 6)

  • 1 cup whole barley (or pearled)


  • 1 1/2 tablespoons olive oil


  • 2 onions, chopped


  • 1 carrot, diced small


  • 2 stalks celery, diced small


  • 1 pound mushrooms, chopped


  • 6 cups beef broth


  • 1/2 teaspoon rosemary, crushed


  • 1/2 teaspoon oregano


  • 1/2 teaspoon thyme


  • Salt and pepper to taste


  • Directions

    In a large saucepan, warm oil over medium heat. Saute onions, carrot, and celery until onions are translucent. Stir in mushrooms and cook 5 more minutes or until mushrooms are tender. Add beef broth, rosemary, oregano, and thyme. Bring to a boil. Then add barley to the mushroom soup, reduce heat, cover, and simmer 45 - 60 minutes or until barley is tender. Serve warm with salt and pepper to taste. Enjoy!


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