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January 25, 2014

The Saturday Simmer: Soups and stew recipes with barley

Barley stew with beans and herbs, from Turmeric and Saffron (on Soup Chick).

While cleaning out my pantry after the crazy holiday season, I discovered a mason jar of pearl barley buried deep on the shelf, and right away I began to look for new recipes that call for it. I love barley, chewy and nutty and substantial. Barley shines in soups and stews, where it absorbs any flavors from the broth that surrounds it, as in this barley stew with beans and herbs, from Turmeric and Saffron. A fiber-rich whole grain with many nutritional benefits, barley is an economical addition that thickens soups and stews.

Some interesting soup and stew recipes with barley caught my eye this week:

Mushroom barley soup, from The Shiksa in the Kitchen

Barley stew with beans and herbs, from Turmeric and Saffron

Beef, leek and barley soup, from Smitten Kitchen

Yogurt barley soup, from The Kitchn

Lean bison and barley soup with green peas, from Cookin' Canuck

Crockpot chicken and barley vegetable stew, from Iowa Girl Eats

Barley minestrone with Canadian bacon, Savoy cabbage, and rosemary, from Kalyn's Kitchen

Lamb and barley stew, from Nose To Tail At Home

Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.

[All photos used with permission.]


Posted by: KalynsKitchen | January 27, 2014 at 03:30 AM

I'm a huge fan of barley in soup!

Posted by: Lydia (Soup Chick) | January 29, 2014 at 10:15 AM

Kalyn, same here, yet I'm guilty of making the same barley soup all the time. I love some of the ideas in this collection of recipes. Time for new soups in my house!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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