Best Barley Soup

  • Yield: 11 servings


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


  1. In large nonstick pot, cook bacon until crisp. Remove to paper towels, crumble, set aside.
  2. In same pot coated with nonstick cooking spray, sauté mushrooms, garlic, and onion until tender about 7 minutes.
  3. Add thyme, broth, bay leaf, carrots, sweet potatoes and barley. Bring to boil, reduce heat, cover, and cook 25 minutes or until barley and vegetables are tender. Season to taste, remove bay leaf. If too thick, add more broth. To serve, sprinkle with crumbled bacon. Makes 11 cups.

Spicy Advice: For vegetarian option, omit bacon and use vegetable broth. 

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 119
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 428mg
  • Carbohydrate 20g
  • Fiber 5g
  • Sugars 4g
  • Protein 6g