Barley Soup Recipe

Name: Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cups of barley; 1/2 lb of ham hocks; 1 carrots cut in about 2 inch pieces; 1 parsnip; 2 cloves of garlic, minced; 1 tbsp of pesto; 2 tbsp of good olive oil; salt and pepper; 1 cup of chicken or beef stock; water; optional kidney beans

Servings: persons

1 cups of barley
1/2 lb of ham hocks
1 carrots cut in about 2 inch pieces
1 parsnip
2 cloves of garlic, minced
1 tbsp of pesto
2 tbsp of good olive oil
salt and pepper
1 cup of chicken or beef stock
water
optional kidney beans

1
Wash the barley a few times and put in a pot with stock and some water. Add ham hock's, carrots and parsnip/celery root and garlic. Season with salt and pepper and bring to a boil.
2
Add olive oil and pesto and add some more water if needed.
3
Cook on simmer for about 30 to 40 minutes. I don't like to let barley get too soft so I often check it and adjust my cooking time as well as how much liquid it's needed.
4
For added protein, add a half of a can of kidney beans in for the last 10 minutes, which makes it even more hearty.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cups of barley, 1/2 lb of ham hocks, 1 carrots cut in about 2 inch pieces, 1 parsnip, and more.

Yes, Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Soup

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