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    You are in: Home / Recipes / Pearl Barley Soup Recipe
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    Pearl Barley Soup

    Pearl Barley Soup. Photo by katew

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    Tisme's Note:

    I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!

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    Units: US | Metric


    1. 1
      Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
    2. 2
      Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
    3. 3
      Add the sherry and coriander. Remove bay leaves.
    4. 4
      In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
    5. 5
      Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
    6. 6
      Serve with crusty bread.

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    Ratings & Reviews:

    • on May 16, 2010


      I can't wait to eat this soup tonight. I have had my spoon in it already. It will need a little more stock added prior to serving I think as I halved the recipe but used a 3/4 cup barley to finish the packet up. I used zucchini instead of swede and had no cabbage or brussel sprouts but will add a handful of fresh herbs before serving. We will have it with crusty bread - can't wait !!

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    • on March 11, 2010


      I am a sucker for any veggie soup, so I knew I'd love it. I did omit the swede and added 1 zucchini. Used 2 cans of diced tomatoes instead of the fresh. I overcooked mine (as I always do), but it still tastes great. I made it a day ahead of time, as I always think soup is better the next day when the flavors have time to develop. THANKS for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pearl Barley Soup

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 153.5
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.4 g
    Cholesterol 1.6 mg
    Sodium 69.0 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 7.3 g
    Sugars 11.2 g
    Protein 5.7 g

    The following items or measurements are not included:


    vegetable stock

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