As the leaves change color and the air turns crisp, there’s nothing quite like a warm bowl of soup to embrace the fall season ...

Cooking soup yourself will give you a tastier and far more nutritious meal than the ready-made options. For this chicken and vegetable soup, I used my trusty slow cooker, which meant that it took ...

Like stir-fried barley with kimchi, pomegranate-dappled tabbouleh, and barley salad with mushrooms. When it comes to barley recipes, we’re all familiar with beef-barley soup, aren’t we? See recipe.

I can see why. In just one easy dish, this soup offers a variety of textures from the chewy barley, crumbled ground beef and vegetables; flavors like rich beef with vegetable aromatics ...

when making a soup or stew. All true. But I’m here to tell you that you can also throw it all into your crock pot and come back 7-8 hours later, and no one will complain. Let’s call it the January ...

Cook and stir beef in oil in 4-quart Dutch oven over medium heat until brown. Stir in 1 cup water, the instant bouillon, salt, marjoram, thyme, pepper and bay leaf. Cover and simmer until beef ...