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Ham broth pearl barley peas recipe


The nutty-flavoured pearl barley will help bulk up any dish as well as making it creamy without the cream. Barley also acts as a flavour sponge for more dramatic flavours.  

Preparation time: 10 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 2 - Carrots
    finely chopped
  • 1 stick Celery
    finely chopped
  • 1.5 litre Chicken Stock Cube
  • 4 slices Crusty Bread
    to serve
  • 100 g Frozen Peas
  • 2 tbsp Olive Oil
  • 1 - Onion
    finely chopped
  • 75 g Pearl Barley
  • 1 pinch Salt
  • 200 g SuperValu Cooked Ham
  • 2 sprigs SuperValu Fresh Thyme
    leaves removed


1. Heat the oil in a large saucepan set over a low to medium heat. Add the onion and fry for 4 to 5 minutes, until softened but not coloured, stirring occasionally.

2. Add the carrots, celery and thyme leaves and cook for 3 to 4 minutes, until slightly softened, followed by the pearl barley. Pour the stock into the pan and bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until the pearl barley is tender.

3. Stir in the ham and peas and cook for 4 to 5 minutes. Season to taste and serve the soup in warm bowls with crusty bread on the side.

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