Cook the barley in boiling water until almost tender, throw in the chopped carrots until the barley is soft, by this time the carrots should be tender as well but not mushy, drain.
In a medium pot bring the chicken stock to a boil, add in the cooked barley, carrots and the oatmeal. Stir to combine, put a lid on it and reduce the heat to medium low, allow to simmer for a few minutes until the oats are cooked.
Add the remaining ingredients, stir and let sit let sit with the lid on for a minute for them to warm through.
Serve with hot sauce, more cheese, crumbled biscuits and/or a fried egg.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…