Nourishing Barley Soup with Homemade Stock
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 4 cups (1 liter) homemade beef or lamb stock (see note below)
  • 2 large carrots, chopped
  • 1 leek (white part only), quartered, thinly sliced, and rinsed thoroughly
  • 2 cloves garlic, minced
  • ¼ cup (35 g) pearl barley
  • 1½ cups (225 g) cooked beef or lamb, cubed or pulled (optional)
  • Salt and pepper to taste
  1. Bring the stock to a boil in a medium saucepan over high heat; add the carrot, leek, garlic, and barley and bring it back up to a boil.
  2. Cover the saucepan, turn the heat down to simmer, and cook until the vegetables and barley are tender, about 30 minutes, stirring occasionally.
  3. Add the meat and cook until warm, about 3 minutes.
  4. Taste and add salt and pepper as desired.
A Note on the Stock: I used a very well-seasoned homemade stock that was made with aromatics like carrot, onion, celery, leek, garlic, parsley, thyme, juniper berries, bay leaves, cloves, and cardamom. If your stock isn’t quite as well-seasoned, feel free to add any additional vegetables, herbs, or spices you like to this soup.
Recipe by An Edible Mosaic™ at