Hearty Ham Barley Soup: A Complete Guide to the Perfect Bowl

Key Takeaways:

• Rich, filling soup that transforms leftover ham into a warming meal
• Pearl barley adds wonderful texture and nutritional value
• Ready in about 90 minutes with just 15 minutes of prep time
• Makes 4 generous servings, perfect for meal prep

Winter nights call for a steaming bowl of soup, and nothing beats the rich taste of homemade ham barley soup. Maybe you’ve got a ham bone sitting in your freezer from your last holiday meal, or you’re looking for new ways to use up leftover ham. This recipe turns simple ingredients into pure comfort food.

Time Needed

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Servings: 4

Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients

For the Base:

• 1 meaty ham bone or 2 cups diced ham
• 8 cups low-sodium chicken broth
• 1 cup pearl barley, rinsed
• 2 tablespoons olive oil

For the Vegetables:

• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (your choice)

Seasonings:

• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste

Step-by-Step Instructions

Preparation Phase

1. Rinse the pearl barley in cold water until the water runs clear
2. Dice all vegetables into similar-sized pieces (about ½ inch)
3. If using leftover ham bone, check for any loose pieces
4. Gather all ingredients and tools before starting

Cooking Phase

1. Heat olive oil in your soup pot over medium heat
2. Add onions, carrots, and celery

• Cook for 5-7 minutes until onions are translucent
• Stir occasionally to prevent sticking

1. Add garlic

• Cook for 1 minute until fragrant
• Watch carefully to prevent burning

1. Add broth and ham bone (or diced ham)

• Bring to a gentle boil
• Reduce heat to maintain a simmer
• Add bay leaf and thyme

1. Add barley

• Stir well to combine
• Cover pot partially with lid

1. Simmer for 45 minutes

• Stir occasionally
• Check barley for tenderness

1. Add mixed vegetables

• Cook for additional 15-20 minutes
• Barley should be tender but still slightly chewy

1. Final Steps

• Remove ham bone if used
• Shred any meat from bone and return to soup
• Season with salt and pepper
• Remove bay leaf before serving

Troubleshooting

Soup Too Thick?

• Add more broth or hot water, ½ cup at a time
• Remember barley will continue to absorb liquid

Soup Too Thin?

• Simmer uncovered for 10-15 minutes
• Barley will continue to thicken the soup

Barley Not Tender?

• Continue cooking in 10-minute increments
• Make sure soup maintains a gentle simmer

Variations & Substitutions

• Replace ham with smoked turkey
• Use quick-cooking barley (adjust cooking time to 15-20 minutes)
• Add white beans for extra protein
• Swap chicken broth for vegetable broth
• Include seasonal vegetables like:
• Parsnips
• Sweet potatoes
• Green beans
• Corn

Storage & Reheating

• Cool completely before storing
• Refrigerate up to 4 days in airtight container
• Freeze for up to 3 months
• When reheating:
• Thaw frozen soup overnight in refrigerator
• Add extra broth if needed
• Heat slowly on stovetop or in microwave
• Stir occasionally while reheating

Safety Notes & Tips

1. Food Safety

• Never leave soup at room temperature over 2 hours
• Use clean utensils for serving
• Heat leftover soup to at least 165°F (74°C)

1. Cooking Tips

• Don’t add salt until the end – ham adds saltiness
• Cut vegetables uniformly for even cooking
• Keep soup at a gentle simmer – boiling can make barley mushy

1. Make-Ahead Tips

• Chop vegetables the night before
• Store prepped ingredients separately
• Label containers with date when freezing

This ham barley soup makes a perfect winter meal, especially served with crusty bread. The recipe is forgiving and adaptable – feel free to adjust seasonings and vegetables to your taste. Remember to check the soup occasionally while cooking, as barley cooking times can vary based on the variety used.