HEARTY VEGETABLE BARLEY SOUP
My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
HEARTY VEGETABLE BARLEY SOUP
Make and share this Hearty Vegetable Barley Soup recipe from Food.com.
Provided by VeganMom
Categories Black Beans
Time 1h15m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or stock pot, dissolve the onion soup mix in the water.
- Add each of the other ingredients and stir well.
- Bring to a boil and then turn down to low heat.
- Simmer covered for a minimum of 1 hour to allow barley to cook.
- Serve immediately. Great reheated as well.
BARLEY VEGETABLE SOUP
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
Provided by Rita1652
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine the barley and 3 cups of vegetable stock.
- Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
- Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
- Cover and cook the vegetables for about 5 minutes, until they begin to soften.
- Add the remaining vegetable stock and simmer 30 minutes, covered.
- Add the barley and simmer 5 minutes more.
- Add salt to taste and ladle into bowls.
- Serve garnished with chopped fresh parsley.
VEGETARIAN BARLEY-VEGETABLE SOUP
Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium-high heat.
- Add onion, carrot and celery and saute until softened.
- Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
- Stir in barley.
- Lower heat and cover.
- Gently simmer for 1-1/2 hours or until barley is tender.
- Stir in frozen green beans during the last 10 minutes of cooking.
- Remove from heat and stir in dill weed.
- Serve warm.
AMIE'S HEARTY VEGGIE BARLEY SOUP
This is my own recipe for a very satisfying and easy vegan vegetable barley soup. I don't sauté the veggies in oil or butter like many recipes call for so there is zero fat and very few calories. And, it doesn't get any easier than throwing everything in a crock pot and ending up with a filling and nutritious vegan meal or appetizer. The soup can also be prepared and then frozen in single serve containers for a quick and healthy microwave meal.
Provided by ByuTful Disaster
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients except pepper to large, 6 qt., crock pot and cook on high 3 to 4 hours or on low for 6 to 8 hours.
- Before serving, add more sea salt and coarsely ground pepper to taste.
Nutrition Facts : Calories 176.8, Fat 0.8, SaturatedFat 0.2, Sodium 412.3, Carbohydrate 39.2, Fiber 8.6, Sugar 6.9, Protein 5.9
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