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Barley Soup with Bacon

YOU HAVE TO WORK HARD to make a mistake with barley soup. While it's possible to create mush and paste with beans or rice, barley grains tend to keep their shape even as they grow while cooking—up to the size of small peas. And using fewer or more vegetables works just fine.

You can usually find pearl (hulled) barley on store shelves alongside dry peas and beans. Rinse barley thoroughly before adding to the soup pot.

Barley soup thickens as it stands. If you keep some soup for leftovers, use no more than 3/4 cup barley.

Total time about 1 hour. Serves 6-8

SHOPPING LIST:
Jerry's Recipes
  • Bacon
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Cumin
  • Chicken stock
  • Pearl barley
  • Bay leaf
  • Parsley


Make the soup
1
In a pot over medium heat, fry until fat melts
  • 3-4 slices lean bacon, chopped and most fat trimmed

2
Add, stir, and cook gently—uncovered— until vegetables are softened (8-10 minutes)
  • 1 medium onion, chopped
  • 2 ribs celery with leaves, chopped
  • 1-2 carrots, finely chopped
  • If needed to coat vegetables, add 1-2 tablespoons olive oil or butter
  • Sprinkling of salt
3
Add and cook until fragrant but not browned (30-60 seconds)
  • 1-2 garlic cloves, minced (add a teaspoon of olive oil if needed)
  • 1/4 teaspoon cumin seed, ground

4
Add, bring to boil, then simmer—covered—about 30-45 minutes or until barley is bite-tender
  • 3-4 cups water
  • 3-4 cups chicken stock
  • For thicker soup: 1 cup (8 oz) barley
  • For thinner soup: 3/4 cup (6 oz) barley
  • 1 bay leaf (remove before serving soup)
  • Salt and fresh ground pepper to taste
  • Optional: Palmful wild rice

In last few minutes of cooking, stir in:

  • Palmful of flat-leaf parsley, chopped
  • Optional: tablespoon of balsamic vinegar

Top servings with chopped chives or parsley

rainbow

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