There's a reason grains and legumes have found their way into soups across so many cultures and cuisines. Beyond adding substance, they have a remarkable ability to transform a broth into a meal.

In this recipe, barley is the quiet hero. As it cooks, it softens and releases starch into the soup, adding body and richness while helping stretch the meal further. Combined with slow-cooked meaty bones and aromatic vegetables, the result is a soup that feels hearty, comforting and deeply satisfying.

COOKING WITH GRAINS & LEGUMES

Ingredients like barley, lentils, beans, split peas and chickpeas add texture, substance and nutrition while helping stretch a pot of soup much further.

They're economical, versatile and have the ability to absorb flavour as they cook.

Barley is particularly wonderful in soups because it softens while still retaining a slight chew. As it cooks, it releases starch into the broth, creating a richer, more velvety texture

INGREDIENTS
(Serves 4–6)

  • 1kg meaty beef bones

  • ½ cup barley

  • 2 carrots, diced

  • 4 celery stalks, diced

  • 1 large onion, sliced

  • 4 garlic cloves, crushed

  • 2 bay leaves

  • 2 sprigs rosemary

  • 1 tbsp tomato paste

  • 1 tbsp paprika

  • 1 tbsp dried oregano

  • 2 beef stock cubes

  • 4 tbsp Worcestershire sauce

  • Salt and black pepper

  • Water, as needed

  • Canola oil, for cooking

METHOD

  • Season the meaty bones generously with salt, pepper and Worcestershire sauce.

  • Heat a large pot over medium-high heat and add a drizzle of canola oil.

  • Brown the bones on all sides until deeply coloured. Remove and set aside.

  • In the same pot, add the onion, carrots and celery. Cook until the vegetables begin to soften.

  • Add the garlic and cook until fragrant.

  • Stir through the tomato paste, paprika and oregano and cook for 1–2 minutes.

  • Add the barley, bay leaves, rosemary stock cubes and combine.

  • Return the browned bones to the pot.

  • Pour in enough water to generously cover everything and bring to a boil.

  • Reduce the heat to a gentle simmer, cover partially and cook for approximately 4 hours, topping up with water as needed.

  • The soup is ready when the meat is tender and falling away from the bones.

  • Taste and adjust seasoning with salt, pepper as needed

  • Serve hot.

AT THE TABLE

This is the kind of soup that asks for good bread on the side.

A crusty loaf, warm rolls or even toasted sandwiches make perfect companions, helping to soak up every last bit of the rich broth.

It also freezes beautifully, making it an ideal recipe to batch cook and keep on hand for busy winter evenings.

Love,

V


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