European settlers brought Bere Barley to the New World. It was one of the first crops planted by Plymouth Bay colonists because it could adapt to uncertain soils.

Barley became an agricultural bridge for the settlers. It was cultivated for brewing beer, baked into porridges and breads, and fed to livestock.

Barley crops were planted throughout the colonies but did particularly well in Pennsylvania and other mid-Atlantic areas. The Bere (big) variety of barley native to Scotland thrived in low pH soils.

Native Americans had grown a smaller grain version of barley for thousands of years. They ground the grain into meal to supplement their food supply during winter months and other periods of inclement weather.

Barley is packed with fiber, protein, and essential minerals, manganese, selenium, B vitamins, phosphorous, magnesium, iron, and beneficial phytochemicals. It’s heart and gut healthy, beneficial in controlling blood sugar, and may help lower cholesterol, but it’s not gluten-free.

I selected a recipe for this hearty mushroom barley soup, https://www.foodandwine.com/recipes/mushroom-barley-soup

I always make my own vegetable broth from vegetable scraps. Using the ends of carrots, peelings, onion peels, and other scraps to make broth stretches your food budget and minimizes kitchen waste. I also like making my own broth because I can control the amount of sodium and add my favorite herbs and spices.

I followed this easy recipe but added peas because they are one of my favorite vegetables and a colorful addition to soups. I like to sauté my vegetables in olive oil before adding them to the broth. It’s optional in this recipe, but it helps unlock the flavors of each vegetable. The extra time is worth it and the results are delicious. I added my favorite spices, garlic, black pepper, celery flakes, and parsley to taste. I typically don’t add salt to recipes unless I’m baking. Recipes for baked goods rely on precise measurements and salt is an essential component. Soups and casseroles allow greater flexibility with ingredients and measurements.

I topped my bowl off with a sprinkle of nutritional yeast and celery flakes. You can also use Parmesan cheese, but the soup is hardy and delicious on its own.

This is a great rainy-day soup. It doesn’t take a lot of time to make, and if you’re stuck in the house, you’ll appreciate the cozy and comforting aroma emanating from the kitchen.

Grains in the Twelve Months of Grain:

January – White Rice – Stuffed peppers (my own recipe – check our January 2026 issue)

February – Teff – Spicy Chocolate Pudding – www.teffoo.com

March – Oats - https://www.bigoven.com/recipe/oatmeal-apple-carrot-cake-no-flour/3117668

April - Quinoa - Spinach Mushroom Quinoa Skillet Recipe – Healthy Meatless Dinner | Eatwell101

May - Amaranth https://food52.com/recipes/44888-amaranth-breakfast-porridge

June – Farro https://www.themediterraneandish.com/farro-salad-recipe/

Lemony Greek Salad Dressing: https://www.themediterraneandish.com/ladolemono-greek-salad-dressing/

July – Barley https://www.foodandwine.com/recipes/mushroom-barley-soup