Type what you have

Ingredients

• ✓ barley
• chicken broth
• chicken breast
• celery
• carrot
• onion
• rice
• salt
• black pepper

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

By Charley

Ingredients

• ✓ barley
• olive oil
• onion
• carrot
• celery
• garlic
• mushroom
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

By SANDI149

Ingredients

• ✓ barley
• olive oil
• ground turkey
• onion
• green bell pepper
• chicken broth
• tarragon
• carrot
• red potato
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
2. 2 Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

By smarti

Ingredients

• ✓ barley
• vegetable oil
• beef
• garlic powder
• salt
• black pepper
• water
• beef broth
• carrot
• green onion
• celery
• parsley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
5. 5 Stir in thyme just before serving.

By HCHImCBb

Ingredients

• ✓ barley
• crabmeat
• bacon
• blue crab
• seafood seasoning
• pea
• lima bean
• green bean
• white corn
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• ham bone
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ barley
• thyme
• poultry seasoning
• paprika
• black pepper
• bay leaf
• basil
• parsley
• salt
• worcestershire sauce
• cabbage
• celery
• onion
• carrot
• potato
• tomato
• water
• turkey carcass

Instructions

1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

By BirdNSav

Ingredients

• ✓ barley
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• mushroom
• celery
• onion
• carrot
• thyme
• bay leaf
• black peppercorn
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ barley
• white rice
• brown lentil
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ barley
• olive oil
• mushroom
• onion
• celery
• garlic
• vegetable broth
• white bean

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ barley
• water
• wild rice
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ barley
• olive oil
• onion
• turkey sausage
• garlic
• chicken stock
• spinach
• kosher salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
2. 2 Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

By Juli Carvi

Ingredients

• ✓ barley
• butter
• onion
• chicken drumstick
• tomato
• tomato sauce
• cauliflower
• broccoli
• corn
• elbow macaroni

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook until brown. Add chicken, cover with water, and bring to a boil. Cook until chicken is fork-tender, about 45 minutes.
2. 2 Transfer chicken to a cutting board using tongs; cool slightly. Remove meat from chicken; transfer to a plate and discard bones. Skim cooking liquid; return chicken to the pot.
3. 3 Add tomatoes, tomato sauce, cauliflower and broccoli, corn, barley, and macaroni to the pot; cook, stirring occasionally, until barley and macaroni are tender, about 30 minutes.

By Michele Perillo

Ingredients

• ✓ barley
• water
• honey
• olive oil
• active dry yeast
• wheat berry
• spelt flour
• millet
• green lentil
• great northern bean
• kidney bean
• pinto bean
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
3. 3 Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.
4. 4 Grind in a flour mill.
5. 5 Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
6. 6 Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

By Karin Christian

Ingredients

• ✓ barley
• onion
• celery
• carrot
• garlic
• vegetable oil
• water
• tomato
• tomato
• chicken broth
• black pepper

Instructions

1. 1 In a large saucepan over medium heat, combine onions, celery, carrots, garlic, and oil and sauté until all vegetables are almost tender, 5 to 10 minutes.
2. 2 Add water, fresh tomatoes, canned tomatoes, chicken broth, barley, and black pepper.
3. 3 Stir thoroughly and bring to a boil. Reduce heat to low and simmer until barley is tender, 35 to 40 minutes.

By Nancy Olsen

Ingredients

• ✓ barley
• buckwheat
• chicken breast
• grape
• belgian endive
• green onion
• cranberry
• parsley
• mint
• olive oil
• lemon
• honey
• salt
• black pepper

Instructions

1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Ingredients

• ✓ barley
• water
• black bean
• cheddar cheese
• mushroom
• onion
• red bell pepper
• parsley
• egg
• garlic
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
2. 2 Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
3. 3 Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
4. 4 Divide batter into 4 to 6 patties; place on prepared aluminum foil.
5. 5 Grill patties on the aluminum foil for about 8 minutes on each side.

By Troy Meyer

Ingredients

• ✓ barley
• beef chuck roast
• bay leaf
• oil
• carrot
• celery
• onion
• mixed vegetable
• water
• tomato
• beef bouillon
• sugar
• black pepper
• salt

Instructions

1. 1 Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
2. 2 Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3. 3 Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
4. 4 Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
5. 5 Season with salt and pepper before serving.

By MARGOC

Ingredients

• ✓ barley
• potato
• olive oil
• beef sirloin steak
• beef broth
• cream of mushroom soup
• onion
• mushroom
• garlic
• oregano
• salt
• black pepper
• mixed vegetable

Instructions

1. 1 Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
2. 2 While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
3. 3 Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
4. 4 Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

By Jessica Warden

Ingredients

• ✓ barley
• beef sirloin
• garlic salt
• salt
• black pepper
• beef stock
• tomato sauce
• water
• carrot
• mushroom
• onion
• garlic
• bay leaf

Instructions

1. 1 Season beef with garlic salt, salt, and pepper.
2. 2 Place seasoned beef into a slow cooker with stock, tomato sauce, water, barley, carrots, mushrooms, onion, garlic, and bay leaves. Stir to combine, then cover and cook on Low until soup thickens and beef is tender, about 6 hours.
3. 3 Discard bay leaves before serving.

By pecagirl27

Ingredients

• ✓ barley
• olive oil
• onion
• celery
• garlic
• chicken stock
• chicken breast
• carrot
• parsnip
• sweet potato
• dill
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
2. 2 Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
3. 3 Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

By Sharon Stoudt

Ingredients

• ✓ barley
• ground beef
• onion
• carrot
• celery
• beef broth
• tomato
• water
• tomato soup
• bay leaf
• parsley
• garlic
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat, and crumble in ground beef. Cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. 3 Stir in onion, carrots, celery, and barley. Pour in beef broth, diced tomatoes, water, and condensed soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil then reduce the heat and cover.
4. 4 Simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
5. 5 Serve hot and enjoy!

By SHARILEE

Ingredients

• ✓ barley
• ground beef
• water
• tomato
• beef broth
• whole kernel sweet corn
• celery
• onion
• lima bean
• beef bouillon
• paprika
• bay leaf
• italian seasoning
• elbow macaroni
• parsley

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain excess grease.
2. 2 Transfer beef to a slow cooker; add water, tomatoes, broth, undrained corn, celery, onion, lima beans, barley, bouillon, paprika, bay leaf, and Italian seasoning. Cover the slow cooker.
3. 3 Cook on Low for 6 hours.
4. 4 Bring a large pot of lightly salted water to a boil when 15 minutes remain on the timer. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Stir macaroni into soup until combined and heated through. Garnish servings with parsley.

By Brian

Ingredients

• ✓ barley
• vegetable broth
• mixed vegetable
• tomato
• potato
• onion
• garlic
• parsley
• oregano
• basil
• salt
• black pepper
• bay leaf
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Combine 6 cups vegetable broth, frozen vegetables, tomatoes with juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. 2 Place flour in a large bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add remaining 1/4 cup vegetable broth; stir with a fork until dough no longer sticks onto the sides of the bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to the slow cooker; cook until dumplings are soft and cooked in the middle, about 1 hour.

By susanmac

Ingredients

• ✓ barley
• mixed peppercorn
• salt
• cream of mushroom soup
• black mushroom
• shiitake mushroom
• oyster mushroom
• brown beech mushroom
• white mushroom
• garlic
• carrot
• celery
• onion
• olive oil
• milk
• beef broth
• water

Instructions

1. 1 Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
2. 2 Cover and cook on High for 1 hour.
3. 3 Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

By Doug N

Ingredients

• ✓ barley
• vegetable oil
• onion
• garlic
• bay leaf
• water
• split pea
• salt
• potato
• carrot
• celery
• parsley
• basil
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
3. 3 Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.

By Deborah Sah

Ingredients

• ✓ barley
• pine nut
• collard green
• brussels sprout
• salt
• carrot green
• rosemary
• savory
• celery salt
• thyme
• marjoram
• dill weed
• scallion
• garlic
• carrot
• cannellini bean
• water

Instructions

1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1

Ingredients

• ✓ barley
• vegetable oil
• onion
• celery
• carrot
• garlic
• beef stock
• bay leaf
• thyme
• red wine
• potato
• beef
• browning sauce
• cabbage
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2. 2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

By Barb

Ingredients

• ✓ barley
• almond
• olive oil
• mushroom
• onion
• celery
• garlic
• chicken broth
• potato
• chicken
• carrot
• parsley
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread slivered almonds evenly onto a baking sheet.
3. 3 Toast in the preheated oven until golden brown and fragrant. Set aside.
4. 4 Heat olive oil in a large stockpot over medium heat. Cook and stir mushrooms, onion, celery, and garlic in hot oil until onion is tender. Stir in broth, potatoes, chicken, and carrots. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer for 20 minutes.
5. 5 Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.

By LEENEMS

Ingredients

• ✓ barley
• black pepper
• worcestershire sauce
• paprika
• curry powder
• parsley
• salt
• sugar
• garlic powder
• bay leaf
• zucchini
• onion
• celery
• carrot
• tomato
• chickpea
• vegetable broth

Instructions

1. 1 Pour broth into a large pot. Add beans, tomatoes with juice, barley, carrots, celery, onion, zucchini, and bay leaves. Season with garlic powder, sugar, salt, parsley, curry powder, paprika, Worcestershire sauce, and pepper. Bring to a boil, then reduce heat.
2. 2 Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.

By BEAKER1

Ingredients

• ✓ barley
• bay leaf
• mushroom
• carrot
• celery
• onion
• parsnip
• potato
• tomato
• black pepper
• garlic
• parsley
• annatto
• sazon seasoning
• beef bouillon granules
• water
• oxtail
• olive oil

Instructions

1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter