Both pot barley and pearl barley can make delicious and nutritious soups. The main differences between the two are:
Texture
Pot barley has a chewier, firmer texture than pearl barley. This is because pot barley is less processed – the outer bran layer of the barley grain is left intact. Pearl barley has the bran layer removed, giving it a softer, more tender texture.
Flavor
The extra bran layer on pot barley gives it a more robust, earthy flavor compared to the milder pearl barley. Pot barley has a noticeable nutty, wheat-like taste.
Cooking time
Because it is less processed, pot barley takes longer to cook than pearl barley. Pot barley usually needs simmering for 45-60 minutes to become tender. Pearl barley only requires 15-25 minutes of cooking.
Appearance
When cooked, pot barley has a darker, grayish-brown color while pearl barley is a lighter off-white color. This is again due to the outer bran layer being removed from pearl barley.
Nutrition
Since pot barley contains more of the whole grain, it is more nutrient dense than pearl barley. Pot barley contains higher amounts of fiber, B vitamins, iron, magnesium, manganese, and selenium. However, both types of barley are considered very healthy.
| Nutrient | Pot barley | Pearl barley |
|---|---|---|
| Fiber | 8g per cup | 6g per cup |
| Protein | 3.5g per cup | 3g per cup |
| Iron | 2mg per cup | 0.5mg per cup |
Cost
Pot barley typically costs more than pearl barley since it undergoes less processing. However, the price difference is usually minor.
Uses in soup
Both kinds of barley work well in soups, stews, and chilis. The firmer pot barley holds its shape better during cooking compared to softer pearl barley. Pearl barley can get quite soft and mushy in soups.
Here are some tips for using each variety:
Pot barley
- Adds great texture and bite to vegetable soups and beef barley soup
- Holds up well in lentil or bean soups
- Pairs nicely with dark greens like kale or spinach
- Toast in a dry pan before cooking to enhance the nutty flavor
Pearl barley
- Use in cream-based or pureed soups where you want a smooth consistency
- Works well in chicken soup or mushroom barley soup recipes
- Mix with lighter veggies like peas, carrots, celery
- Add at the end of cooking since it doesn’t need much time to soften
Conclusion
Pot barley and pearl barley each have their merits when it comes to soup making. Pot barley will provide more texture, nutrients, and earthy flavor. Pearl barley gives a milder taste, smoother consistency, and quicker cooking time. Consider the style of soup and your taste preferences when deciding between the two.
Many people also enjoy combining both types of barley in soups to get the best of both worlds – the toothsome chew of pot barley and the creamy softness of pearl barley. Both can be used solo or together to create nourishing, satisfying soups perfect for any season.