Recipes with pearl barley
218 recipes
Bazaar Vegetable Soup
Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.
Beef Barley Stew
Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.
Chuck's Barley-Mushroom Winter Borscht
Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.
Curried Chickpeas with Veggies
Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.
O'Donoghue's Beef Stew
Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.
Chicken Barley Soup (Low Cal)
Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.
Hearty Beef Barley Soup
Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.
Two Potato Topped Cottage Pie
Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.
Bean Vegetable Medley
Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.
Low Fat Mushroom Barley Soup
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
Barley & Bean with Fresh Mint (Vegan)
Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.
Shabbos-Choulnt
Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.
Classic Scotch Broth
Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.
Bill's Vegetable Soup
Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.
Cyn's Navy Bean Soup
A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.
Cholent (Vegetarian Bean & Barley)
Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.
Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.
Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.
Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.
Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.
Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.
Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.
Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.
Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.
Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.
Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.
Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.
Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.
A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.
Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.
