Barley Soup with Ham

Mrs B



★★★★★ 1 vote



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  • 3 Tbsp
    vegetable oil
  • 1
    onion, chopped
  • 2
    garlic cloves, coarsely chopped
  • 2
    carrots, diced
  • 2
    celery ribs, diced
  • 3/4 c
    barley, medium pearl
  • 6 c
    chicken broth
  • 1 small
    bay leaf
  • 1/4 tsp
    allspice, ground
  • 1/2 c
    ham, smoked and diced
  • 3 Tbsp
    butter, unsalted
  • 1/3 lb
    mushrooms, chopped
  • 3 tsp
    lemon juice
  • 1 Tbsp
    parsley, fresh and chopped

How to Make Barley Soup with Ham


  1. Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
  2. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
  3. Add the celery and stir-cook for a minute then add the barley, broth, bay leaf and allspice.
  4. Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point).
  5. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
  6. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley.
  7. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf.
  8. Season the soup with salt and freshly - ground pepper to taste. Ladle into warmed bowls and serve immediately.

Printable Recipe Card

About Barley Soup with Ham

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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