Pork and Barley Soup
Author: momwithagoldenfork
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 1½-2 lbs thin sliced pork chops, chopped into chunks
- salt and pepper
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, minced
- 3 tsp olive oil, divided
- 1 cup barley, uncooked (not quick cooking)
- 1 TBL thyme
- 4½ cups chicken broth
- 1 butternut squash, peeled and chopped (about 4 cups)
- Parmesan cheese for topping
- Salt and pepper the pork. Heat 2 tsp of oil in large pot on medium high heat. Cook pork 4-5 minutes until mostly cooked through.
- Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and sauté for 3 minutes over medium low heat.
- Add remaining 1 tsp oil and stir to incorporate. Add barley and thyme, cooking for 2 more minutes.
- Add ½ cup of chicken broth and scrape any bits off the bottom. Add remaining 4 cups of broth and squash and bring to boil.
- Add pork and cover. Turn heat to simmer and cook for 40 minutes. Barley will soak up more liquid the longer it sits.
- Additional broth might be necessary when reheating cooled leftovers to achieve correct consistency.
Recipe by momwithagoldenfork at http://www.momwithagoldenfork.com/dinnertime/pork-and-barley-soup/
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