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Welcome everyone to another edition of Soupin It Up w/Sped...where we chit chat and share soup recipes.  Tonight we're talking Barley soup!

Beef Barley Soup
Prep: 15 minutes
Cook: 1 1/2 hours
Servings: ~8

2 tablespoons olive oil
1 lb beef sirloin steak, cubed small (or b or s chicken breast)
2 garlic cloves, minced
8 cups beef broth
1 (8 ounce) can tomato sauce
6 diced roma tomatoes
1 cup pearl barley
1 teaspoon dried parsley
1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes (optional)
1 bay leaf
4 carrots, sliced
4 stalks celery, chopped
1 onion, chopped into large pieces
salt and black pepper, to taste


  1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
  2. In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.

  3. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
  4. Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.

Mushroom Barley Soup
Prep: 20 minutes
Cook: 1 1/2 hours
Servings: ~8

1 tablespoon olive oil
2 medium leeks, sliced
1 lb fresh mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
2 cups beef broth
2 cups chicken broth
2 cups water
1/2 cup medium pearl barley
1 tablespoon Worcestershire sauce
salt and pepper


  1. Cook leeks and mushrooms over med low heat, til very little juices are left.
  2. Add garlic, and thyme; cook and stir for 3 minutes.
  3. Add broths, water, barley and salt and pepper.
  4. Bring to a boil.
  5. Reduce heat; cover and simmer for 1 1/2 to 2 hours until barley is tender.
  6. Just before serving add Worcestershire sauce.

Barley Pozole
Prep: 10 minutes
Cook: 1 1/2 hours
Servings: ~8

2 teaspoons olive oil
1 cup chopped onion
4 fresh anaheim chilies, seeded,deveined and chopped
4 fresh jalapeno chiles, seeded,deveined and chopped
8 cups chicken broth, divided
1 cup pearl barley
1 (29 ounce) can hominy, drained and rinsed
2 cups salsa verde (i make my own but you can use pre made if you want)
1/2 teaspoon ground cumin
shredded cheddar cheese, for garnish (optional)
finely chopped green onion, for garnish (optional)


  1. In large pot with lid, heat oil over medium heat.
  2. Sauté onion and chiles for 5 minutes, stirring occasionally.
  3. Add 4 cups broth and all of barley.
  4. Bring to a boil.
  5. Reduce heat, cover and simmer for 30 minutes.
  6. Stir in remaining broth, hominy, salsa and cumin.
  7. Cook for 20 minutes longer.

Italian Barley Soup
Prep: 15 minutes
Cook: 2 hours
Servings: ~8

1 1/2 quarts vegetable stock
2 cups water
3 stalks of celery, chopped
1 cup carrot, grated
1 medium vidalia onion, peeled and chopped
4 garlic cloves, crushed
1/2 cup red wine
1 piece lemon peel, about 1 inch by 1/2 inch
fresh ground black pepper, salt, basil, oregano, fresh parsley, bay leaves, rosemary to taste
2 tomatoes, chopped
4 tablespoons tomato paste
parmesan cheese or romano cheese, grated


  1. Bring soup stock and water to a boil in a large stockpot.
  2. Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
  3. Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
  4. Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
  5. Leave the lid on during cooking and occasionally check to see if you need to add water.

Roasted Vegetable Barley Soup
Prep: 20 minutes
Cook: 1 1/2 hours
Servings: ~8

4 large plum tomatoes, halved lengthwise
3 medium carrots, trimmed, peeled, quartered
6 ounces fresh cremini mushrooms, thickly sliced
1 large onion, cut into 1-inch wedges through root end
1 red bell pepper, quartered
1 medium zucchini, trimmed, halved lengthwise
3 garlic cloves, unpeeled
2 tablespoons olive oil
8 cups vegetable broth
1 1/2 ounces package dried porcini mushrooms
3 large fresh thyme sprigs
1 bay leaf
1 cup pearl barley
chopped fresh parsley


  1. Preheat oven to 400°F
  2. Spray large rimmed baking sheet with nonstick spray.
  3. Arrange tomatoes and next 6 ingredients on sheet.
  4. Drizzle with oil; sprinkle with salt and pepper.
  5. Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes.
  6. Peel garlic and reserve. Coarsely chop half of vegetables and reserve.
  7. Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
  8. Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables.
  9. Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot.
 10. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes.
 11. Pour vegetables and broth into large strainer set over bowl. Transfer vegetables in strainer to processor and puree until smooth; set aside.
 12. Return broth and bay leaf to pot; add barley and bring to boil.
 13. Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes.
  14. Season soup to taste with salt and pepper.

Originally posted to Spedwybabs on Sun Jan 17, 2010 at 03:55 PM PST.


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