Best Barley Soup

  • Yield 11 servings

Terrific twist to basic barley soup with bacon, naturally sweet yams, earthy mushrooms and carrots creating a comforting and superb dish.


5 slices turkey bacon
1/2 pound sliced mushrooms
1 teaspoon minced garlic
1 red onion, chopped
1/2 teaspoon dried thyme leaves
8 cups fat-free chicken broth
1 bay leaf
2 cups chopped carrots
2 cups chopped Louisiana yams (sweet potatoes), peeled and cut into small cubes
3/4 cup medium pearl barley


  1. Cook bacon until brown and crispy in a large nonstick pot. Remove and crumble when cooled.
  2. Coat the same large pot with nonstick spray and sauté mushrooms, garlic, and onion for 6-7 minutes.
  3. Toss in  thyme, broth, bay leaf, carrots, sweet potatoes and barley. Bring to boil, reduce heat to a simmer for 25 minutes or until barley and vegetables are tender.
  4. Add seasoning and make sure to remove the bay leaf.
  5. Add broth if consistency appears too thick. Top with crumbled bacon and serve.



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