Pearled barley is a versatile ingredient that can be used in a variety of dishes, including soups. It is made by removing the tough, fibrous outer hull and bran layers from whole barley grains. This leaves the starchy, inner core of the grain intact. Pearled barley has a pleasant chewy texture and mild, nutty flavor that complements many soups and stews.
What is Pearled Barley?
Pearled barley is sometimes referred to as “polished barley.” The process of pearling removes the bran and husk, which also removes some nutrients like fiber, vitamins, and minerals. However, pearling makes the barley quicker to cook. Whole barley can take up to an hour to become tender, while pearled barley cooks in about 25-45 minutes.
Pearled barley looks like small, plump grains. When cooked, the grains become swollen and tender but still have some chewiness. This makes them perfect for adding substance and texture to soups.
Nutritional Profile of Pearled Barley
Despite the loss of some nutrients during processing, pearled barley still offers a decent nutritional profile. A 3.5 oz (100 gram) serving of cooked pearled barley contains:
- 123 calories
- 2.5 g protein
- 0.9 g fat
- 27.3 g carbohydrates
- 4 g fiber
- 12% RDV thiamine
- 5% RDV niacin
- 5% RDV iron
It is lower in fiber than whole barley but provides a good source of plant-based protein. It also contains varying amounts of vitamins and minerals like niacin, thiamine, selenium, phosphorus, and copper.
Benefits of Adding Pearled Barley to Soups
There are several reasons why pearled barley works well in soups:
- Texture – The chewy, tender grains provide more body and texture compared to noodles or rice.
- Flavor – Pearled barley has an earthy, mildly nutty taste that pairs nicely with both savory and lightly sweet soups.
- Nutrition – It boosts the protein, fiber, B vitamins, and mineral content compared to soups made with just broth or veggies.
- Filling – The satiating effect of protein and fiber makes barley soups more filling and substantial.
- Versatile – Pearled barley works in everything from hearty winter stews to lighter summer soups.
- Gluten-free – Unlike many grains, barley is naturally gluten-free, making it suitable for those with celiac disease or gluten intolerance.
Adding pearled barley to soups is an easy way to increase the nutrition while also improving the heartiness and adding interesting texture.
Common Types of Barley Soup Recipes
Here are some classic soups and stews that often feature pearled barley:
- Beef barley soup – Hearty chunks of beef simmered with carrots, celery, barley, and thyme in a rich broth.
- Lamb barley stew – Tender lamb cooked with onions, tomatoes, barley, rosemary, and red wine.
- Mushroom barley soup – Sliced mushrooms, carrots, and barley in vegetable or chicken broth.
- Minestrone with barley – The classic Italian vegetable soup made with beans, pasta, tomatoes, spinach and barley.
- Chicken and barley soup – Shredded chicken, barley, veggies, and spices cooked in an aromatic broth.
- Scotch broth – A Scottish soup traditionally made with lamb, root vegetables, and barley.
- Barley and cabbage soup – Simple soup with pearled barley, green cabbage, potatoes, and smoked sausage.
- Beef and barley stew – Chuck roast or beef shanks braised until tender with barley, carrots, peas, and seasonings.
These recipes highlight how well the texture and mild flavor of barley complements both meat and vegetable-based soups. Barley suits slow simmered soups and stews but also works well in lighter broth-style soups.
Key Tips for Cooking Pearled Barley for Soup
Here are some tips to ensure pearled barley turns out perfectly in your soups:
- First rinse the barley to remove any debris or dust.
- Use a 3:1 liquid to barley ratio and adjust seasoning after barley has cooked.
- Add a pinch of salt which helps barley hold its shape during cooking.
- Toast dry barley before cooking to bring out its flavor.
- Simmer gently once boiling to prevent barley from getting too soft.
- Allow barley to cool in broth to further absorb flavor.
- Add barley early in cooking if making a long-simmered soup or stew.
- Stir in towards the end for soups with a shorter cook time.
- Finish with lemon juice or vinegar to brighten the flavor.
Following these tips will ensure the barley turns out properly cooked with the right amount of chew in each spoonful.
How to Select Pearled Barley for Soup Making
When shopping for pearled barley to use in soups, keep these tips in mind:
- Grade – Opt for a medium pearl grade barley rather than super finely pearled. The grains will hold their shape better.
- Origin – Barley grown in more northern climates tends to have plumper, higher quality grains.
- Appearance – Choose barrels that look clean, uniform in size, and free of debris.
- Package date – Pick barley with a recent production date for optimal freshness and cooking performance.
- Certified gluten-free – If gluten is a concern, look for packages certified gluten-free.
- Organic – Barley grown without pesticides or chemicals is preferable if you want organic.
- Whole pearled – Whole pearled barley has more nutrition than cracked or split pearled varieties.
Checking these factors when buying barley will help ensure you get fresh barley that cooks up properly into tender, wholesome grains.
How Pearled Barley Compares to Other Grains in Soup
Pearled barley offers its own unique qualities but can be substituted for other grains in soups. Here is how it compares:
Barley vs. Rice
- Barley has more protein, fiber, vitamins and minerals than white rice.
- Rice grains are smaller and result in a smoother texture.
- Barley has more chew and retains its shape better than rice.
- Rice cooks faster than pearled barley.
Barley vs. Farro
- Farro is a type of wheat while barley is gluten-free.
- Both have chewy texture, but farro is smaller and plumper.
- Farro has grassy, nutty flavor compared to barley’s earthier taste.
- Barley is quicker cooking than most varieties of farro.
Barley vs. Oats
- Oats have more protein and fat compared to barley.
- Barley is lower in fiber than whole oats but higher than steel-cut.
- Oats have greater tendency to get mushy compared to barley.
- Barley has lighter flavor that adapts well to different seasonings.
Depending on the traits you want, other grains can substitute for barley, but the texture and flavor won’t be quite the same.
Top Soup Recipes That Use Pearled Barley
To highlight how well pearled barley works in a wide range of soups, here are some top recipes to try:
1. Beef Barley Soup
This classic comfort food soup features tender beef and vegetables simmered with barley in a savory broth. Carrots, celery, onion, and mushrooms provide color and texture.
2. Detox Turmeric Lentil Barley Soup
This light, nourishing soup is packed with anti-inflammatory spices like turmeric, cumin, and ginger. Lentils and barley make it filling alongside spinach and carrots.
3. Creamy Mushroom and Barley Soup
The combination of mushrooms, barley, and cream makes this soup rich, earthy, and extra comforting. Fresh thyme adds woodsy flavor.
4. Vegetarian Minestrone with Barley
This hearty meatless soup loaded with veggies like zucchini, tomatoes, and kale. Barley and white beans create a meal in a bowl.
5. Chicken, Barley and Leek Soup
Shredded chicken, barley, leeks, and carrots are simmered in chicken stock for a soothing soup that’s perfect for chilly weather.
6. Spicy Black Bean Barley Chili
The addition of barley to this vegetarian chili makes it more filling. Chipotle, cumin, and hot sauce give it a kick.
Interesting Ways to Use Leftover Barley from Soup
When making barley soup, you may have some cooked barley left over. Here are some creative ways to use up those leftovers:
- Toss with roasted veggies and vinaigrette for a grain salad.
- Stir into yogurt with nuts, dried fruit and cinnamon for parfait.
- Mix with sauteed kale, feta and lemon juice for a healthy side.
- Blend into hummus in place of chickpeas.
- Top a pizza with barley, mushrooms, spinach and cheese.
- Make into barley risotto by cooking in broth with herbs and Parmesan.
- Add to baked goods like muffins, breads, and granola bars.
- Use in place of rice in stuffed peppers, stuffed cabbage rolls, or sushi rolls.
Getting creative with leftover barley prevents food waste while adding nutrients to other dishes. The chewy texture and mild flavor of barley makes it very versatile.
Conclusion
Pearled barley is used in many traditional soup recipes, from hearty beef and lamb stews to lighter vegetable soups. Its nutrient profile, pleasant chewy texture, and adaptability to different seasonings make it an excellent addition. Barley pairs well with both meat and vegetables and adds body to otherwise brothy soups. Following proper cooking techniques ensures it turns out tender but not mushy. While other grains can sub in, barley offers its own unique qualities. With a mild flavor and ability to hold its shape, it’s no wonder barley remains a key ingredient called for in so many classic soup recipes.