Real Recipes From Real Home Cooks ®

barley soup

Recipe by
deb baldwin
blanchard, ID

This barley soup is just the ticket when it is in the middle of winter and the snow is blowing. I used deer venison for the stew meat. Using a instapot or Ninja foodie make the soup quick and easy to make and making a loaf of rustic bread in the morning will top off this meal.

yield 4 to 6
prep time 5 Min
cook time 40 Min
method Pressure Cooker/Instant Pot

Ingredients For barley soup

  • 1 lb
    stew meat, beef or venison
  • salt and pepper to taste
  • 1 tsp
    garlic powder
  • 4 slice
    bacon, chopped small
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 2 Tbsp
    better than bouillon, roast beef
  • 1/2 c
  • 1/2 c
    onion, chopped
  • 1
    bay leaf
  • sprinkle
    thyme or rosemary
  • 3/4 c
    pearl barley , washed
  • 3
    carrots, chopped
  • 4 to 5 c
  • splash
    worcestershire sauce
  • 1 c
    mushrooms (0ption)

How To Make barley soup

  • Bacon and stew meat browning on sear mode in the Ninja Foodie pressure cooker
    Cut stew meat into bite size pieces, toss in flour and add to instapot or ninja foodie and set to sear. Brown about halfway, sprinkle with garlic powder and sat and pepper then add the chopped bacon. When browned, add 1 cup of water and stir to remove all the bits of brown bits off the bottom of pot. The bottom of pot should be clear of any bits before next step.
  • 2
    Add all the rest of the ingredients except the mushrooms. Put on the pressure lid and pick the pressure button (or manual) and set for 30 minutes.
  • 3
    When time is up you can either use normal release or quick release depending on what time you want the soup ready to serve.
  • Deer venison and barley soup reheated the next day for dinner.
    open pressure cooker and remove bay leaf and add mushrooms if desired. You should do a taste test and add extra salt and pepper to taste.
  • 5
    to reheat the next day add more water as this soup will thicken as it cools.
  • homemade rustic bred
    serve with rustic bread