Tag: Barley

Lamon bean soup recipe with barley – Italian Cuisine

Lamon bean soup recipe with barley

  • 250 g Lamon borlotti beans
  • 100 g pearl barley
  • 100 g of pumpkin pulp
  • 60 g smoked bacon
  • 2 pcs peeled potatoes
  • 2 pcs garlic cloves
  • 1 pc celery stalk
  • 1 pc carrot
  • pcs onion
  • rosemary
  • aged Piave cheese
  • chopped parsley
  • cinnamon powder
  • cloves
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of Lamon bean soup with barley, soak the beans in cold water overnight, then boil them for a couple of hours in a saucepan with plenty of water, flavored with carrot, celery stalk and onion. At the end of cooking, keep aside the cooking water and a large ladle of beans. Cut the bacon, potatoes and pumpkin into chunks.
Fry the bacon with 1 clove and a pinch of cinnamon for 2-3 minutes, add the pumpkin and continue cooking for 5 minutes; add the potatoes and 1 clove of crushed garlic with the peel and cook for 10-12 minutes; finally remove the garlic, add the beans and leave them to flavor for 5 minutes. Wet with 600 g of cooking water of the beans, salt and cook for 20 minutes, then add another 200 g of water of the beans, left on the fire for 15 minutes, then blend everything with a cream. Boil the barley in plenty of salted water for 20 minutes and drain it. Aromatize 6 tablespoons of oil with a sprig of rosemary and 1 clove of garlic over the fire for 2-3 minutes. Mix the barley and beans kept aside from the cream, season with the flavored oil, 1 tablespoon chopped parsley, pepper, grated cheese and brought to the table.

Beef Barley Soup

A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)


  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper


Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.


Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

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