Key Takeaways:
- Perfect beginner recipe – only one pot needed!
- Uses leftover ham bone for rich, savory flavor
- Pearl barley makes it filling enough for a complete meal
- Ready in just 60 minutes with simple ingredients
From Holiday Leftovers To Comforting Bowl of Ham Barley Soup
After holiday feasts, that leftover ham bone often sits in the refrigerator, its potential untapped. That’s where this Ham Barley Soup recipe comes to the rescue, turning what might be wasted into a delicious meal your family will request again and again.
This Ham Barley Soup combines tender, savory chunks of ham with nutty pearl barley and fresh vegetables in a rich, flavorful broth. The pearl barley gives this soup its signature hearty texture, absorbing the ham flavor while adding its own gentle nuttiness.
What makes this Ham Barley Soup truly special is how satisfying it feels with each spoonful. The combination of protein from the ham and fiber from the barley creates a bowl that will keep you full for hours. Best of all, this Ham Barley Soup is easier to make than you might think—perfect for beginner cooks looking to build their confidence in the kitchen.
Let’s walk through exactly how to create this comforting classic!
Nutrition Comparison: Why Homemade Ham Barley Soup Wins
| Nutrient | Homemade Ham Barley Soup | Canned Ham Soup | Boxed Barley Soup Mix |
|---|---|---|---|
| Calories | 315 per serving | 420 per serving | 380 per serving |
| Protein | 19g | 12g | 10g |
| Fiber | 8g | 3g | 4g |
| Sodium | 780mg | 1240mg | 1150mg |
| Cost | $1.85/serving | $2.25/serving | $2.10/serving |
| Artificial ingredients | None | Several | Many |
What You’ll Need: Complete Equipment & Ingredients Guide
Kitchen Tools You’ll Need
| Tool | Purpose | Beginner Tips |
|---|---|---|
| Large Dutch oven or heavy pot (6-8 quarts) | Main cooking vessel | Choose one with a thick bottom to prevent burning |
| Sharp chef’s knife | For chopping vegetables and ham | Keep fingers tucked while chopping |
| Cutting board | Prep surface | Use separate boards for meat and vegetables |
| Measuring cups and spoons | Accurate measurements | Level dry ingredients with a knife for accuracy |
| Wooden spoon | Stirring without scratching your pot | Wood won’t scratch your cookware like metal |
| Ladle | Serving the soup | A deep ladle works best for chunky soups |
| Large bowl | For holding prepped ingredients | Organizing ingredients before cooking helps |
Complete Ingredients List for Ham Barley Soup
| Ingredient | Amount | Preparation | Beginner Notes |
|---|---|---|---|
| Leftover ham bone with meat | 1 (about 1-2 pounds) | Leave meat on bone | May use 2 cups diced ham instead |
| Pearl barley | 3/4 cup | Rinsed | Not quick-cooking barley |
| Yellow onion | 1 large | Diced into 1/4-inch pieces | About 1 cup when diced |
| Carrots | 3 medium | Peeled and diced into 1/4-inch pieces | About 1 cup when diced |
| Celery | 3 stalks | Diced into 1/4-inch pieces | About 1 cup when diced |
| Garlic | 3 cloves | Minced or pressed | About 1 tablespoon |
| Bay leaves | 2 whole | Whole leaves | Remove before serving |
| Dried thyme | 1 teaspoon | Whole or ground | Rub between fingers to release flavor |
| Low-sodium chicken broth | 8 cups | No preparation needed | Better than water for flavor |
| Olive oil | 2 tablespoons | No preparation needed | For sautéing vegetables |
| Black pepper | 1/2 teaspoon | Freshly ground if possible | Adjust to taste |
| Salt | To taste | No preparation needed | Add at the end – ham is already salty |
| Fresh parsley | 1/4 cup | Chopped | For garnish |
Possible Substitutions for Ham Barley Soup
- Ham: No ham bone? Use 2 cups diced ham plus 1 tablespoon butter for added richness
- Barley: Substitute farro or wheat berries (similar cooking time) or rice (reduce cooking time to 20 minutes)
- Chicken broth: Vegetable broth works well, or use water plus 2 chicken bouillon cubes
- Fresh herbs: If no fresh parsley available, use 1 teaspoon dried parsley or fresh chives
- Vegetables: Feel free to add or substitute leeks, parsnips, turnips, or potatoes based on what you have
Time Breakdown for Making Ham Barley Soup
- Prep Time: 15-20 minutes (chopping vegetables, measuring ingredients)
- Cook Time: 45-50 minutes (sautéing vegetables and simmering soup)
- Total Time: 60-70 minutes
- Servings: 4 hearty portions (approximately 1½ cups each)
Ultra-Detailed Step-by-Step Instructions for Ham Barley Soup
Preparation Phase (Before Turning On The Stove)
- Read through the entire recipe once before starting.
- Familiarize yourself with all steps so there are no surprises
- Check that you have all ingredients and tools ready
- Clear counter space for comfortable working
- Prepare your vegetables.
- Peel onion and cut in half from top to bottom
- Place flat side down for stability, then dice into ¼-inch pieces
- Wash celery stalks under cold water and trim ends
- Cut celery into ¼-inch dice, including some leaves for flavor
- Peel carrots with a vegetable peeler
- Trim ends of carrots and dice into ¼-inch pieces
- Peel garlic cloves by placing flat side of knife on clove and pressing gently
- Mince garlic into very small pieces or use a garlic press
- Prepare the ham and barley.
- If using a ham bone, examine it to ensure there’s good meat still attached
- If using diced ham instead, cut into ½-inch cubes (smaller pieces get lost in soup)
- Place barley in fine-mesh strainer
- Rinse under cold running water until water runs clear, about 30 seconds
- Let barley drain completely in strainer
- Organize your workspace for efficient cooking.
- Group prepped ingredients near your stove
- Place vegetables in small bowls for easy access
- Have measuring tools and wooden spoon ready
- Keep broth container nearby for pouring
Cooking Phase for Ham Barley Soup
- Heat your Dutch oven or large pot over medium heat.
- Place pot on burner and set to medium heat
- Add 2 tablespoons olive oil to pot
- Allow oil to warm for 60 seconds until it shimmers slightly but doesn’t smoke
- BEGINNER TIP: If oil starts smoking, your pot is too hot – remove from heat briefly
- Create your flavor base with vegetables.
- Add diced onions, carrots, and celery to pot
- Stir with wooden spoon to coat vegetables in oil
- Cook for 5-7 minutes, stirring every minute or so
- Look for vegetables to become softer and onions to turn translucent
- Add minced garlic and stir constantly for 30 seconds
- BEGINNER TIP: Garlic burns easily, which makes it bitter – watch closely
- Add the ham bone and seasonings to build rich flavor.
- Place ham bone (or diced ham) in the pot
- Add dried thyme and bay leaves
- Add black pepper (about 1/2 teaspoon)
- Stir gently to combine everything
- IMPORTANT: Don’t add salt yet—ham naturally adds saltiness to the soup
- BEGINNER TIP: You’ll be removing bay leaves later, so just remember how many you put in
- Add liquid and barley to create your soup base.
- Pour in 8 cups of chicken broth slowly to avoid splashing
- Add the rinsed and drained 3/4 cup pearl barley
- Stir to make sure nothing is sticking to bottom of pot
- BEGINNER TIP: Barley will expand as it cooks, absorbing the flavorful broth
- Bring soup to initial boil, then reduce for simmering.
- Increase heat to high
- Wait until liquid starts to bubble vigorously (a full boil)
- Once boiling, reduce heat to low immediately
- BEGINNER TIP: A gentle simmer means small bubbles occasionally breaking the surface—not a rolling boil
- Simmer soup to cook barley and develop flavors.
- Cover pot with lid slightly ajar (to allow some steam to escape)
- Maintain a gentle simmer for 35-40 minutes
- Stir occasionally (every 10 minutes) to prevent sticking
- HOW TO TEST BARLEY: After 35 minutes, take a small piece of barley and taste it—it should be tender but still slightly chewy
- BEGINNER TIP: If liquid reduces too much, add 1/2 cup more broth or water
- Check ham and barley for doneness.
- Test barley by tasting a few pieces – should be tender but slightly chewy
- If barley is still too firm, continue simmering and check every 5 minutes
- BEGINNER TIP: Barley should never be mushy or crunchy—aim for al dente
- Remove ham bone and prepare meat.
- Turn off heat under pot
- Using tongs, carefully remove ham bone from soup
- Place bone on cutting board and let cool for 5 minutes
- Once cool enough to handle, use a fork or fingers to pull off all usable meat
- Dice meat into bite-sized pieces (about 1/2 inch)
- Return meat pieces to the soup
- Discard bone when finished
- BEGINNER TIP: Don’t waste any meat—check all crevices of the bone
- Finish your Ham Barley Soup with final adjustments.
- Find and remove both bay leaves from soup
- Stir soup gently to distribute ham pieces
- Taste a spoonful of broth with a clean spoon
- Add salt only if needed (usually 1/4 to 1/2 teaspoon is plenty)
- Add additional black pepper if desired
- BEGINNER TIP: Remember you can always add more salt, but you can’t take it out!
Serving Your Ham Barley Soup
- Ladle hot soup into bowls.
- Stir soup once more before serving
- Use ladle to portion soup into 4 individual bowls
- Make sure each serving contains a good mix of ham, vegetables, and barley
- BEGINNER TIP: The bottom of the pot often has more solids, so scoop from the bottom for later servings
- Add final garnishes to your Ham Barley Soup.
- Sprinkle each bowl with about 1 tablespoon fresh chopped parsley
- OPTIONAL: Add a small drizzle of good olive oil (about 1/2 teaspoon) to each bowl for richness
- BEGINNER TIP: Fresh herbs should be added just before serving for best flavor and color
- Serve immediately for best flavor and temperature.
- Provide spoons and napkins
- Serve with crusty bread on the side if desired
- Enjoy while hot!
Troubleshooting Common Ham Barley Soup Issues
| Problem | Cause | Solution |
|---|---|---|
| Soup too thick | Barley absorbed too much liquid | Add more broth, 1/2 cup at a time, until desired consistency |
| Soup too thin | Not enough cooking time or too much liquid | Simmer uncovered for 10-15 minutes to reduce, or add 1 tablespoon cornstarch mixed with 2 tablespoons cold water |
| Barley not tender | Insufficient cooking time | Continue simmering until barley is tender, checking every 5 minutes |
| Too salty | Ham was very salty or over-seasoned | Add a peeled, diced potato to absorb salt, then remove it; or dilute with more unsalted broth and a squeeze of lemon juice |
| Lacks flavor | Needs more seasoning | Add a splash of lemon juice, a dash of Worcestershire sauce, more herbs, or a sprinkle of Parmesan cheese |
| Vegetables too firm | Not cooked long enough | Continue simmering until vegetables reach desired tenderness |
| Vegetables too soft | Cooked too long | Next time, add firmer vegetables like carrots earlier and softer ones later |
Variations & Substitutions for Ham Barley Soup
Make It Creamy
Want a creamier version of this Ham Barley Soup? After cooking, reduce heat to low and stir in 1/2 cup of half-and-half or heavy cream just before serving. Important: Don’t boil the soup after adding dairy or it may curdle.
Add Some Green
For extra color and nutrition, add 2 cups of chopped kale, spinach, or collard greens during the last 5 minutes of cooking. Looking for more ways to use leftover ham? Try these delicious cheesy ham pie variations for another family-pleasing option.
Spice It Up
Like a bit of heat in your Ham Barley Soup? Add 1/4 teaspoon red pepper flakes with the other seasonings, or serve with hot sauce on the side. You can also add a diced jalapeño (seeds removed) with the other vegetables.
Make It Gluten-Free
Replace barley with rice or a gluten-free grain like quinoa in your Ham Barley Soup. Adjust cooking time accordingly (white rice: 15-20 minutes, brown rice: 35-40 minutes, quinoa: 15 minutes).
Add More Protein
For an even heartier Ham Barley Soup, add 1 can (15 oz) of drained and rinsed white beans during the last 10 minutes of cooking time.
Storage & Reheating Instructions for Ham Barley Soup
Refrigerator Storage
- Allow Ham Barley Soup to cool completely before refrigerating (no more than 2 hours at room temperature)
- Store in airtight containers in refrigerator for up to 4 days
- Soup will thicken considerably when cold as barley continues to absorb liquid—this is normal!
Freezer Storage
- Freeze Ham Barley Soup in portion-sized containers for up to 3 months
- Leave 1-inch headspace in containers to allow for expansion when freezing
- Label with date and contents using masking tape and marker
- For more batch-cooking ideas, check out these ham creation recipes that work wonderfully for meal prep.
Detailed Reheating Instructions
- From refrigerated:
- Stovetop method (best option): Place cold Ham Barley Soup in saucepan
- Add 2-4 tablespoons water or broth per cup of soup
- Heat over medium-low heat for 5-7 minutes, stirring occasionally
- Heat until internal temperature reaches 165°F
- Microwave method (quickest): Transfer soup to microwave-safe bowl
- Add 1-2 tablespoons water or broth per cup of soup
- Cover with microwave-safe lid or paper towel
- Heat on HIGH for 1 minute, stir, then heat in 30-second intervals until hot throughout
- From frozen:
- Thaw overnight in refrigerator (safest method)
- Or defrost using microwave’s defrost function
- Once thawed, follow reheating instructions above
- Add additional liquid as needed to reach desired consistency
Safety Notes & Useful Tips for Ham Barley Soup
Food Safety
- Always cool Ham Barley Soup within 2 hours after cooking
- Divide large batches into smaller containers for faster cooling
- Never leave soup at room temperature for more than 2 hours
- Reheat soup to at least 165°F (74°C) before eating
- Use clean utensils every time you serve from the pot
For Best Results with Ham Barley Soup
- Use low-sodium broth since ham adds significant salt to the soup
- Don’t rush the vegetable sautéing step—this builds essential flavor foundations
- For extra richness, save and refrigerate ham cooking liquid from your holiday ham to use in place of some of the broth
- If you enjoy this recipe, you might also like these slow cooker ham and cheese sandwiches which pair perfectly with this soup.
Time-Saving Tips for Busy Cooks
- Chop vegetables the day before and refrigerate in sealed containers
- Use pre-diced mirepoix mix (onions, carrots, celery) from the produce section
- For quicker cooking, soak barley in cold water for 2-4 hours before using and reduce simmering time by 10-15 minutes
- Make double batch and freeze half for another meal
Make Your Ham Barley Soup a Complete Meal
Serve with crusty bread and a simple green salad for a complete dinner that serves 4 people comfortably. For a heartier meal, add a grilled cheese sandwich on the side.
Barley Tips for Beginners
If you’re new to cooking with barley, here are some helpful tips:
- Pearl barley vs. hulled barley: Pearl barley (used in this recipe) cooks faster because the outer husk and bran have been removed. Hulled barley is more nutritious but takes 20-30 minutes longer to cook.
- Rinsing matters: Always rinse barley before cooking to remove excess starch and any processing residue.
- Checking for doneness: Properly cooked barley should be tender but still have a slight chew—similar to al dente pasta.
- Absorption rate: Barley will continue to absorb liquid as the soup sits, so you may need to add more broth when reheating leftovers.
This Ham Barley Soup transforms simple ingredients into a comforting, satisfying meal that makes the most of your leftover ham. The hearty combination of tender ham chunks and chewy barley creates a filling soup that’s both budget-friendly and nourishing. With these detailed instructions, even beginners can create a wonderful homemade soup that tastes like it came from a professional kitchen!
