One Pot Pearl Barley, Vegetable and Bacon Broth

This one pot pearl barley, vegetable and bacon broth is a real winter warmer. It would be perfect on a wet, stormy day when you come through the door shivering and soaked to the bone.

The weather was actually fairly still and dry today, but this broth was still like a wonderful hug in a bowl when we got in.

‘Broth’ is such a lovely wintery word anyway isn’t it? It’s comfort food but without any of the unhealthy connotations. This one is packed full of autumnal vegetables, which can’t help but make you feel better – especially if you’ve managed to pick up a cold.

I served this with wedges of crusty bread, but it’s easily substantial enough to have by itself.

This will serve 4 and be ready in about 40 minutes. It’s all made in one pot, making it super simple to make after a long day.

Ingredients, Substitutions and Variations

• Olive oil – you could also use 1 tbsp of butter.
• Smoked bacon lardons– or use 300g smoked bacon rashers, cut into small chunks.
• Leeks and carrots – you could also use other autumn vegetables here, including parsnips and onions.
• Garlic – for a punch of flavour. Use more garlic, if you like.
• Pearl barley – pearl barley adds bite and body to the broth.
• Dijon mustard– you could also use English mustard for a stronger flavour.
• White wine – optional.
• Chicken stock – or 650ml water and a good chicken stock cube.
• Rosemary and thyme – you can use fresh if you have it available.
• Cabbage – can be switched for spinach if you prefer.

Top Tips

1. It’s all about taste Make sure to follow the recipe for tasting and adjusting seasoning. You want this pearl barley, vegetable and bacon broth to be flavourful, so do add more salt or mustard if it needs it.
2. Cooking the pearl barley If you’ve never cooked pearl barley before, don’t worry! It just needs 15-20 minutes simmering in the broth. It does suck up a lot of water, so if your broth doesn’t look like it has enough liquid, add a little more stock. The consistency should be the same as my photos.
3. Make ahead This recipe can be made ahead and stored in the fridge for up to three days. Reheat thoroughly before serving. It doesn’t do well in the freezer.

Pearl Barley, Vegetable and Bacon Broth

Harriet Young

May 21, 2024

A hearty, warming pearl barley and bacon broth with carrots, leeks and cabbage.

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine British

Servings 4 People

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 300 g smoked bacon lardons
• 2 leeks
• 2 carrots
• 2 cloves garlic
• 250 g pearl barley
• 1 tbsp dijon mustard
• 1 glass white wine
• 650 ml chicken stock
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 small cabbage

Instructions

 

• Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon lardons and cook until starting to crisp.
• Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t catch.
• Add the chopped garlic and cook for a further 30 seconds. Tip in the pearl barley and mustard, stir, then add the wine. Let it simmer down for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.
• Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for a further 5 minutes. Done!

Keyword bacon, broth, pearl barley

Tried this recipe?Let us know how it was!

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