Barley

This mushroom barley soup recipe is cozy and filling, with chewy pearled barley, earthy mushrooms, and optional greens that add color and nutrition.

No need to ever go to the store again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!Makes about 11 cups, or more if water is added at the end.

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York

This casserole is always on our table during the holidays. I've never made it and not had someone want the recipe. It's just THAT good!

This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the way we like it. It's suppose to be thick.

Barley and carrot soup

This recipe is a wonderful mix of Nordic and Southern European flavors and is a great option for those following a Nordic style diet. I am of course bias, but I think the Icelandic wild caught Cod is the best in the world. It’s so fresh and versatile. I grew up eating Cod and today I make Collagen products made from the skin of wild caught Cod. Fresh Icelandic Cod can be found in many stores in the US, even my local fishmonger on Long Island sells Icelandic Cod. I urge you to try it and let me know what you think.

This hearty oil-fee, grain forward, dish was inspired by ratatouille, a classic Southern French summer vegetable stew. Farro adds a satisfying whole grain chewiness to the ratatouille flavor experience in this flexible recipe that also works with barley and other grains.

In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.

Pane Siciliano is a traditional bread from Sicily made with durum wheat (semolina), sometimes a little olive oil (as I do in this recipe), and even sweeteners such as honey or barley malt syrup. The flavor is nutty, sweet, and with a buttery mouthfeel, thanks to the olive oil. The sesame seeds densely coating the exterior bring a peanut butter-like flavor and nuttiness that I find irresistible.

This old-fashioned beef barley soup is so hearty and delicious! It's full of savory flavor and comes together in a little over an hour.

Instant Pot Mushroom Barley Soup is incredibly flavorful. The secret ingredient is miso paste, which adds rich umami flavor. This barley soup is vegan and easy-to-make in your Instant Pot.  Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minute cooking time + 10 minute quick release

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

This Slow Cooker Beef Barley Soup is the perfect hearty meal for cold weather. Made with tender beef, carrots, celery, and barley, all cooked in a rich broth. It’s comforting, flavorful, and basically cooks itself!

Equipment Notes: As noted above, I find a scale to be imperative here: I use it to weigh not only the flour but also the water, salt, and yeast. A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each.  You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully.  I love my 14-cup Cuisinart. Note: Watch your food processor closely! If you make the larger amount (12 bagels), it's a lot of dough for even a large food processor. You'll only run the machine for 90 seconds, but it will work hard during those 90 seconds and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole. If you don't have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible. Ingredient Notes: Many bread authorities swear by using high-gluten flour. This is something I have yet to try, but I imagine it would only improve the chewiness. But if you don't feel like picking up another product, don't hesitate to use all-purpose flour, which is what I typically use in all of the breads I bake. Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online. Also, as one commenter noted, beer making supply stores carry barley malt syrup. For homemade everything bagel seasoning, combine: 1/4 cup sesame seeds 1/4 cup poppy seeds 3 tablespoons dried onion flakes 3 tablespoons dried garlic flakes 2 tablespoons flaky sea salt

This Crock Pot Beef Barley Soup is super easy and delicious!

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there’s typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Start dinner with this Prime Rib Soup, chock full of hearty beef flavor with wintry herbs, red wine, and barley.

Roasting the vegetables before adding them to the soup gives them a major flavor boost.

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Bring the taste of Germany to your table with our delicious barley sausage soup. This soup is perfect for a cold day and will warm you right up. So grab a stein of beer and a slice of bread, and enjoy some authentic German comfort food.