Barley and Ham Soup
Barley and ham soup is a comforting classic, especially on cooler days. It's a simple, hearty recipe that slowly simmers to develop deep flavors.
With minimal prep and flexible ingredients, it's an easy way to create a filling meal using what you already have on hand.
Our Tips
Chef's tips for making this recipe
This soup is perfect for using leftover ham or frozen vegetables. The longer it simmers, the better the flavor becomes.
Serving Suggestions
Serve this soup hot with fresh bread or crackers. It stores well and tastes even better the next day.
It's also an excellent soup to freeze for busy weeks.
Ingredients
Ingredients
Nutrition
Per serving
Instructions
Prepare ingredients
Chop all vegetables and dice the ham into even-sized pieces to ensure even cooking throughout the soup.
Uniform pieces help maintain consistent texture.
Combine ingredients
In a large pot or deep wok, add broths, garlic, barley, vegetables and ham. Stir well to combine.
Bring to a boil
Bring the soup to a boil over high heat to start cooking the barley and release flavors.
Simmer
Reduce heat to medium and simmer until the barley is tender and the soup slightly thickened.
Stir occasionally to prevent sticking.
Season and serve
Season with salt and pepper to taste, then serve hot.
Frequently Asked Questions
3 questions about this recipe
Yes, it freezes very well for up to 3 months.
