Pork and Barley Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Rich, filling and hearty, just what a cool, fall day calls for!
  • 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
  1. 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.
  2. 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.
  3. Add remaining 1 tsp oil and stir to incorporate. Add barley and thyme, cooking for 2 more minutes.
  4. 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.
  5. Add pork and cover. Turn heat to simmer and cook for 40 minutes. Barley will soak up more liquid the longer it sits.
  6. 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/