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Last Updated: February 8, 2025
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Barley and Vegetable Hotpot: A Wartime Classic to Warm the Soul
Time Period:
Meal Type:
Cooking Time: 1 hour 30 minutes
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Calories: ~200 calories
Step back into the 1940s with this hearty and resourceful dish. Barley and Vegetable Hotpot was a staple during WWII when rationing forced families to create nourishing meals from humble ingredients. This hotpot is a celebration of simplicity, warmth, and the ingenuity of home cooks during challenging times.

What Would You Cook in Wartime?
Step back in time and discover what you could make with limited wartime rations
A Brief History of Wartime Hotpots
During World War II, food shortages and rationing made meals like the Barley and Vegetable Hotpot an essential part of British diets. Barley, a cheap and filling grain, became a reliable source of sustenance.
Combined with seasonal vegetables and simple herbs, this dish provided nourishment without sacrificing flavor. It’s a perfect example of the “make do and mend” philosophy that defined wartime cooking.
Equipment You’ll Need
- Large pot with lid (Dutch oven (This one is gorgeous) preferred)
- Wooden spoon (Love environmet & style? Get this bamboo spoon set)
- Chopping board
- Knife (Chefs envy this knife set)
- Measuring cups
- Ladle (This wooden ladle is great)
Ingredients
- 1 cup (200g) pearl barley
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 stick of celery, chopped
- 1 cup (150g) cabbage, shredded
- 3 cups (750ml) vegetable stock
- 2 tbsp (30ml) vegetable oil or margarine
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste

Instructions
Step 1: Prepare the Barley
Rinse the barley thoroughly under cold water to remove excess starch. Set aside.
Step 2: Sauté the Vegetables
Heat the vegetable oil or margarine in a large pot over medium heat. Add the onion, carrots, celery, and potatoes. Cook for 5-7 minutes until the vegetables soften slightly but do not brown.
Step 3: Add Barley and Stock
Add the rinsed barley to the pot and stir well. Pour in the vegetable stock, ensuring everything is submerged. Add the thyme, bay leaf, and a pinch of salt and pepper.

Step 4: Simmer Gently
Cover the pot and reduce the heat to low. Let the mixture simmer for 45-50 minutes, stirring occasionally to prevent sticking. Add more stock if it looks too dry.
Step 5: Add the Cabbage
Once the barley is tender, stir in the shredded cabbage. Simmer for another 10-15 minutes until the cabbage is soft but still bright green.
Step 6: Serve and Enjoy
Remove the bay leaf before serving. Ladle the hotpot into bowls and enjoy its hearty goodness. Pair it with crusty bread for an authentic wartime experience!
Special Notes
- For a protein boost, consider adding a handful of dried lentils during Step 3.
- This dish is highly adaptable—use whatever vegetables you have on hand. Turnips, parsnips, and leeks are excellent additions.
- If you prefer a richer flavor, add a dash of Worcestershire sauce or a dollop of marmite to the stock.
Nutrition (per serving)
- Calories: ~200
- Carbohydrates: 35g
- Protein: 6g
- Fat: 5g
- Fiber: 8g
- Sodium: 400mg

Maggie Hartwell
Hi there, I’m Maggie Hartwell, but you can call me Maggie—the apron-clad foodie behind Classic Fork! I created Classic Fork because I’m convinced food has a way of telling stories that words can’t. So, grab a fork and dig in. The past never tasted so good!