25+ Hearty and Delicious Barley Soup Recipes for Cozy Nights

Barley soup is one of those timeless comfort foods that is both nourishing and satisfying, offering a perfect balance of flavors and textures.

Whether you’re looking for a hearty meal on a chilly evening or a light, nutritious option to fuel your day, barley soup is a fantastic choice.

With its chewy texture, rich flavor, and ability to pair with an array of vegetables, meats, and herbs, barley soup can be endlessly varied to suit your taste preferences.

In this collection, we’ve gathered over 25 barley soup recipes that will not only warm you up but also provide you with the nutrients and energy to keep you going.

From traditional barley and vegetable soups to innovative takes with lentils, chicken, or even sweet potatoes, these recipes will inspire you to make barley a staple in your kitchen.

So, whether you’re a barley enthusiast or just discovering this superfood, there’s a recipe here for everyone to enjoy.

25+ Hearty and Delicious Barley Soup Recipes for Cozy Nights

Barley soup is incredibly versatile, easy to make, and offers countless variations to keep your meals exciting and nourishing.

With over 25 delicious recipes to choose from, you can easily find one that fits your mood or dietary needs.

From simple vegetable-based soups to rich and meaty stews, barley’s hearty texture and nutty flavor create the perfect base for countless creations.

Whether you enjoy a bowl on a cold winter night or a light meal on a warm afternoon, barley soup is a comforting, healthful dish that never disappoints.

Experiment with different ingredients, herbs, and seasonings to create your own signature barley soup, and enjoy a flavorful, wholesome meal every time.

Hearty Barley and Vegetable Soup

This comforting barley and vegetable soup is the perfect meal for a cold day. Packed with hearty vegetables like carrots, celery, and onions, combined with the nutty flavor of barley, this soup is not only nutritious but also filling. It’s easy to make, requiring minimal ingredients, and provides a wholesome way to warm up your day.

• 1 cup barley (pearl or hulled)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale (optional)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes.
3. Stir in the garlic and cook for an additional minute until fragrant.
4. Add the vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat, add the barley, and simmer for 45 minutes, or until the barley is tender.
6. If using spinach or kale, stir it in during the last 5 minutes of cooking.
7. Remove the bay leaf, taste and adjust seasonings if needed.
8. Serve hot with a slice of crusty bread.

This barley and vegetable soup is a nutritious, heartwarming dish perfect for lunch or dinner. It’s a great way to incorporate more whole grains and vegetables into your diet. The barley adds a rich, nutty flavor, while the vegetables give the soup depth and color. This recipe is versatile and can easily be customized to include your favorite seasonal vegetables or greens. It’s also freezer-friendly, making it perfect for meal prep or to enjoy on future days when you need a quick, healthy meal.

Lentil and Barley Soup with Lemon

This zesty lentil and barley soup combines the earthy flavors of lentils and barley with the bright, refreshing taste of lemon. It’s a wholesome, protein-packed soup that is both comforting and light, perfect for a satisfying lunch or dinner. The lemon adds a unique twist that enhances the soup’s freshness and brings all the flavors together.

• 1 cup barley
• 1/2 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 bay leaf
• 6 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse both the barley and lentils under cold water. Set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 7 minutes.
3. Add garlic, cumin, and coriander, cooking for another minute.
4. Stir in the vegetable broth, barley, lentils, and bay leaf. Bring to a boil.
5. Reduce heat, cover, and simmer for 45-50 minutes until the barley and lentils are tender.
6. Remove the bay leaf and stir in the lemon juice. Adjust seasoning with salt and pepper.
7. Garnish with fresh parsley and serve hot.

This lentil and barley soup is an excellent source of plant-based protein, fiber, and essential vitamins. The lemon juice brightens the soup and adds a refreshing tang, making it feel lighter and more vibrant. It’s a fantastic dish to make ahead of time as the flavors develop beautifully over a day or two. The addition of lentils makes this soup even more nutritious and filling, ensuring you stay satisfied without feeling too heavy.

Barley and Chicken Soup

Barley and chicken soup is a comforting, nourishing dish that’s perfect for a cozy meal. The chicken adds protein and richness, while the barley provides a hearty texture and nutty flavor. With a blend of vegetables and a touch of thyme, this soup is balanced and flavorful, ideal for both family dinners and meal prepping.

• 1 cup pearl barley
• 2 chicken breasts (boneless, skinless), cut into cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chicken cubes and cook until browned, about 5-6 minutes. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Add the garlic, cooking for another minute until fragrant.
5. Pour in the chicken broth, stir in the barley, thyme, and bay leaf. Bring to a boil.
6. Reduce heat, add the cooked chicken back into the pot, and simmer for 45-50 minutes, until the barley is tender and the chicken is fully cooked.
7. Remove the bay leaf, taste, and adjust seasonings with salt and pepper.
8. Garnish with chopped parsley and serve hot.

This barley and chicken soup is the ultimate comfort food. The barley adds a filling, nutty texture, while the tender chicken provides protein and richness. The combination of vegetables and seasonings creates a savory base, making this soup satisfying and nourishing. It’s a perfect meal for colder weather or when you need something that will keep you full and content for hours. The leftovers make for great meal prep, and you can always freeze it for later enjoyment.

Mushroom and Barley Soup

This earthy mushroom and barley soup is a rich, flavorful dish that brings together the umami of mushrooms with the nutty taste of barley. It’s an incredibly comforting soup, with a depth of flavor that’s perfect for any season. The addition of garlic and thyme creates a fragrant base, while the mushrooms add both texture and richness to the broth.

• 1 cup barley
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
• 1 teaspoon dried thyme
• 6 cups vegetable or mushroom broth
• 1 tablespoon soy sauce (optional, for added umami)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set it aside.
2. In a large pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes until they are soft and translucent.
3. Add garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 7 minutes.
5. Stir in the thyme, vegetable broth, and soy sauce. Bring to a boil.
6. Add the barley, reduce the heat, and simmer for about 45-50 minutes until the barley is tender.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This mushroom and barley soup is the perfect balance of hearty, comforting flavors. The mushrooms offer a rich, meaty texture that complements the chewy barley, while the soy sauce adds a savory depth that enhances the overall umami profile of the dish. This soup is ideal for vegetarians or anyone craving a lighter, plant-based meal without sacrificing flavor. It’s an easy dish to prepare and can be stored in the fridge for several days, or frozen for later use.

Beef and Barley Soup

A classic comfort food, this beef and barley soup is packed with tender chunks of beef, vegetables, and hearty barley, all simmered together in a savory broth. This soup is a filling and nourishing meal, perfect for a family dinner. The combination of beef and barley provides a wonderful, satisfying texture, and the vegetables add a natural sweetness and freshness to the dish.

• 1 cup pearl barley
• 1 lb beef stew meat, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried rosemary
• 6 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes. Remove the beef and set aside.
3. In the same pot, add the onion, carrots, and celery, and cook for about 5 minutes, until softened.
4. Add garlic and rosemary, cooking for another minute.
5. Pour in the beef broth, stir in the barley, and add the bay leaf. Bring to a boil.
6. Return the browned beef to the pot. Reduce the heat and simmer, covered, for about 1 hour, until the beef and barley are tender.
7. Remove the bay leaf, taste, and season with salt and pepper.
8. Garnish with chopped parsley and serve hot.

This beef and barley soup is a perfect cold-weather dish, offering a hearty, flavorful experience that’s both filling and nourishing. The beef adds rich, savory flavor, while the barley provides a chewy, satisfying texture. The vegetables bring balance and freshness, making this soup an ideal option for anyone looking for a comforting meal. It’s also great for meal prep, as the flavors intensify when left to sit overnight, making it a delicious dish to enjoy throughout the week.

Spinach and Barley Soup

Spinach and barley soup is a light yet hearty option that brings together the richness of barley with the earthy flavor of spinach. It’s a fresh and vibrant dish that’s perfect for those seeking a healthy, satisfying soup. The garlic and herbs enhance the overall flavor, while the spinach adds a burst of color and nutrients to the mix.

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Lemon juice (optional, for a touch of brightness)

Instructions:

1. Rinse the barley under cold water and set it aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-6 minutes until the vegetables are soft.
3. Add garlic, basil, and oregano, cooking for an additional minute until fragrant.
4. Pour in the vegetable broth, stir in the barley, and add the bay leaf. Bring to a boil.
5. Reduce the heat and let it simmer for about 40 minutes, until the barley is tender.
6. Stir in the chopped spinach and cook for another 5 minutes, until wilted. Season with salt and pepper to taste.
7. For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.

This spinach and barley soup is the perfect blend of freshness and comfort. The spinach adds a boost of vitamins and minerals, while the barley provides a chewy texture that makes the soup feel hearty. The broth, infused with the flavors of garlic and herbs, ties everything together for a well-rounded dish. This soup is incredibly versatile and can be enjoyed as a light meal or paired with a side salad for a more complete lunch or dinner. It’s an easy and healthy dish to make and is perfect for anyone looking to add more greens to their diet.

Tomato and Barley Soup

This tomato and barley soup combines the tangy sweetness of tomatoes with the hearty, nutty flavor of barley. It’s a simple yet satisfying soup that’s both light and filling, perfect for any time of the year. The fresh herbs and a splash of balsamic vinegar add a lovely depth of flavor, making this soup not only comforting but also vibrant and refreshing.

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cans (14.5 oz each) diced tomatoes, with juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set it aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes (with their juice), basil, oregano, and vegetable broth. Bring the mixture to a boil.
5. Reduce the heat, add the barley, and let it simmer for about 45 minutes, or until the barley is tender.
6. Add the balsamic vinegar and season with salt and pepper to taste.
7. Garnish with fresh basil leaves and serve hot.

This tomato and barley soup offers a delicious combination of rich tomato flavor and nutty barley. The barley adds a hearty texture, making the soup feel substantial, while the balsamic vinegar brightens the entire dish with its tangy note. It’s a comforting, healthy option that works as a standalone meal or as an accompaniment to a fresh salad. The simplicity of the ingredients makes it an easy recipe to prepare, but the flavors are rich and satisfying. It’s perfect for meal prepping, as the soup holds up well in the fridge and tastes even better after a day or two.

Barley and Sweet Potato Soup

Barley and sweet potato soup is a nourishing, vibrant dish that pairs the sweet, creamy texture of sweet potatoes with the chewy, nutty flavor of barley. The subtle sweetness of the potatoes balances out the hearty barley, while the spices like cinnamon and cumin give the soup a warm, aromatic flavor. It’s a comforting and filling soup that’s perfect for autumn or winter.

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook for about 5 minutes, until soft.
3. Add the garlic, cumin, cinnamon, and smoked paprika, and cook for another minute until fragrant.
4. Stir in the cubed sweet potatoes, vegetable broth, and barley. Bring to a boil.
5. Reduce the heat and let the soup simmer for about 45 minutes, until the barley is tender and the sweet potatoes are soft.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve hot.

This barley and sweet potato soup is a nutritious and comforting dish that’s perfect for cooler months. The sweet potatoes add a natural sweetness that pairs beautifully with the earthy barley, while the spices create a warming, aromatic broth. It’s a filling soup that works as a complete meal or as a side dish to a larger meal. The addition of cilantro gives the soup a fresh, zesty finish, balancing the sweetness of the potatoes. This soup is also a great option for meal prepping, as it can be stored in the refrigerator for several days or frozen for later.

Barley and Kale Soup

Barley and kale soup is a nutrient-packed, hearty soup that combines the chewy texture of barley with the richness of kale. The kale adds a vibrant green color and is packed with vitamins and minerals, while the barley provides fiber and a filling texture. The broth is flavored with garlic and thyme, making this a wholesome and satisfying soup for any occasion.

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups kale, chopped (stems removed)
• 1 teaspoon dried thyme
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and thyme, cooking for another minute until fragrant.
4. Stir in the vegetable broth and barley, and bring to a boil.
5. Reduce the heat, cover, and simmer for 40-45 minutes, or until the barley is tender.
6. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is wilted and tender.
7. Season with salt and pepper, and add a squeeze of fresh lemon juice before serving, if desired.

This barley and kale soup is an excellent way to get a variety of nutrients in one bowl. The kale provides a burst of vitamins A, C, and K, while the barley adds fiber and helps make the soup more filling. The thyme and garlic enhance the natural flavors of the broth, creating a savory and comforting dish. This soup is perfect for a light lunch or dinner, and it’s easily adaptable by adding other vegetables or even protein, such as beans or chicken. It’s also a great make-ahead option and holds up well for several days in the refrigerator.

Chicken, Barley, and Mushroom Soup

This chicken, barley, and mushroom soup is a hearty and satisfying dish, bringing together the tender chunks of chicken, earthy mushrooms, and chewy barley. The flavors meld beautifully with the savory broth, creating a comforting meal perfect for any season. The mushrooms provide an additional depth of flavor, while the barley gives the soup a filling, hearty texture.

• 1 cup barley
• 2 tablespoons olive oil
• 2 chicken breasts (boneless, skinless), cut into bite-sized pieces
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms soften and release their juices.
5. Stir in the chicken broth, barley, thyme, and bay leaf. Bring the soup to a boil.
6. Reduce the heat, return the chicken to the pot, and let the soup simmer for 40-45 minutes until the barley is tender and the chicken is cooked through.
7. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.

This chicken, barley, and mushroom soup is a wonderful blend of flavors and textures. The tender chicken adds richness, the barley provides a nutty and filling base, and the mushrooms introduce a deep umami flavor. This soup is nourishing and perfect for a cozy meal. It’s ideal for meal prep and can be enjoyed throughout the week. The leftovers taste even better the next day as the flavors continue to develop.

Barley and Butternut Squash Soup

Barley and butternut squash soup is a vibrant, comforting dish that balances the natural sweetness of butternut squash with the hearty chewiness of barley. The addition of ginger and nutmeg gives this soup a warm, aromatic depth, while the vegetable broth ties everything together for a smooth and satisfying bowl of goodness.

• 1 cup barley
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set it aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
3. Add the garlic, ginger, and nutmeg, cooking for another minute until fragrant.
4. Stir in the cubed butternut squash and vegetable broth. Bring the mixture to a boil.
5. Reduce the heat, add the barley, and let the soup simmer for about 45 minutes, or until the barley and squash are tender.
6. Season with salt and pepper to taste, and garnish with fresh sage before serving.

This barley and butternut squash soup is a perfect balance of sweetness and warmth, with a rich, velvety texture. The butternut squash provides natural sweetness that pairs perfectly with the nutty barley, while the spices bring a cozy, comforting flavor to the soup. It’s an excellent option for fall and winter and is both filling and nutritious. The soup can be made in advance and stored in the fridge or frozen, making it an ideal meal prep choice.

Barley and Zucchini Soup

This barley and zucchini soup is a light yet satisfying dish, featuring tender barley and soft zucchini in a savory broth. The combination of zucchini and fresh herbs, like thyme and basil, creates a vibrant and flavorful soup that is perfect for warm weather or a light meal anytime. The barley provides a chewy texture, while the zucchini adds a fresh, light element.

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium zucchinis, sliced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the vegetable broth, barley, thyme, and basil. Bring to a boil.
5. Reduce the heat, cover, and simmer for about 40 minutes, until the barley is tender.
6. Add the sliced zucchini and cook for an additional 5-7 minutes until tender.
7. Season with salt and pepper to taste, and garnish with fresh basil before serving.

This barley and zucchini soup is a refreshing, light dish perfect for warm days or when you’re craving something healthy and satisfying. The zucchini adds a subtle sweetness, while the barley provides a hearty base. The herbs bring a burst of flavor that complements the vegetables, making the soup a delicious and nutritious option. It’s simple to make, and the fresh ingredients make it a great meal for those looking to enjoy a light yet filling dish. It’s also great for meal prepping and holds up well in the fridge.

Barley and Lentil Soup

This barley and lentil soup is a protein-packed, hearty dish that’s full of flavor and texture. The combination of barley and lentils makes for a filling meal, while the blend of vegetables and spices enhances the depth of the broth. This is a nourishing, wholesome soup that works great for a healthy lunch or dinner.

• 1 cup barley
• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the barley and lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
4. Stir in the cumin, coriander, and turmeric, cooking for an additional minute until fragrant.
5. Pour in the vegetable broth, barley, and lentils. Bring to a boil.
6. Reduce the heat and simmer for 40-45 minutes, until the barley and lentils are tender.
7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This barley and lentil soup is a perfect combination of protein and fiber, making it an excellent option for a nutritious meal. The lentils add a hearty, earthy flavor, while the barley provides a chewy texture that fills you up. The spices offer a warm, aromatic note that balances the natural sweetness of the vegetables. This soup is great for meal prepping, as it holds up well in the refrigerator and tastes even better after the flavors meld together over time.

Barley and Carrot Soup

Barley and carrot soup is a simple yet flavorful dish that combines the sweetness of carrots with the hearty texture of barley. The addition of fresh herbs like parsley and thyme makes this soup feel fresh and aromatic, while the barley adds a satisfying chewiness to the broth. It’s light, yet filling, making it a perfect option for any meal.

• 1 cup barley
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and chopped
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook for 5-6 minutes, until softened.
3. Add the garlic and carrots, and cook for another 5 minutes, stirring occasionally.
4. Stir in the vegetable broth, barley, and thyme, and bring to a boil.
5. Reduce the heat and let the soup simmer for about 40 minutes, or until the barley and carrots are tender.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This barley and carrot soup is a simple, yet satisfying dish that’s perfect for a light lunch or dinner. The natural sweetness of the carrots pairs beautifully with the hearty barley, while the thyme and garlic add warmth and fragrance to the broth. This soup is easy to make, requires minimal ingredients, and is great for anyone looking for a nutritious and flavorful meal. It’s also very versatile, so feel free to add other vegetables or spices to customize it to your liking.

Barley and Pea Soup

Barley and pea soup is a wholesome and nourishing dish, packed with protein, fiber, and plenty of flavor. The sweetness of peas complements the earthy, nutty taste of barley, while the rich broth creates a satisfying base for this comforting soup. It’s a perfect option for a hearty meal that’s both healthy and filling.

• 1 cup barley
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups frozen peas (or fresh peas if available)
• 6 cups vegetable or chicken broth
• 1 teaspoon dried dill
• Salt and pepper to taste
• Fresh mint, chopped (for garnish)

Instructions:

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute, stirring occasionally.
4. Stir in the vegetable broth, barley, and dill, and bring the soup to a boil.
5. Reduce the heat and let the soup simmer for about 40 minutes, or until the barley is tender.
6. Add the peas and cook for another 5-7 minutes, until heated through.
7. Season with salt and pepper to taste, and garnish with fresh mint before serving.

This barley and pea soup is a refreshing and nutritious dish with a delightful combination of flavors. The peas add natural sweetness and vibrant color, while the barley provides heartiness and texture. The dill gives the soup a refreshing, herby flavor that complements the peas beautifully. This soup is perfect for a light, healthy meal, and it works well for meal prepping, as it keeps well in the refrigerator and even improves in flavor after a day or two. It’s a great option for those looking to enjoy a wholesome soup that’s both satisfying and full of nutrients.

Note: More recipes​ are coming soon!