Barley and Ham Soup
Ah, that famous barley soup, loaded with vegetables and, in my case, ham. What’s wonderful about soup is that you can throw in whatever is left in the fridge. It was a beautiful Friday night in January—too cold to fire up the BBQ and too exhausted to make anything complicated.
Honestly, I had leftover vegetables and ham, and I needed a little comfort food after a pretty rough week at work. So here it is: what became my Friday night security blanket, my barley soup recipe.
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.
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.
Frequently Asked Questions
3 questions about this recipe
Yes, it freezes very well for up to 3 months.
Skill Progression
You're at beginner level
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