BEAN AND BARLEY SOUP MIX
Make and share this Bean and Barley Soup Mix recipe from Food.com.
Provided by Aroostook
Categories Grains
Time 25m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Layer all together in a jar or plastic bag.
- For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
- include these directions: Sort and Rinse beans.
- In large covered pot combine beans with 8 cups of water.
- Bring to boil and boil for 5 minutes.
- Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
- Combine beans with broth, rice, onion and spices.
- Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
- Stir occasionally and add water as needed so that the beans are well covered.
- Add tomatoes the last hour of cooking.
- Remove bay leaf before serving.
- OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
- Add tomatoes during last bit and serve remember to remove the bay leaf.
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
BEEF VEGETABLE AND BARLEY SOUP STARTER MIX
Found this in "The Perfect Mix" and I definitely want to try it this winter! Look for the Beef Vegetable and Barley Soup using this mix posted separately!
Provided by TishT
Categories Low Cholesterol
Time 5m
Yield 1 1/8 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients in a small bowl, and store in an airtight container.
Nutrition Facts : Calories 690.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 1.1, Sodium 1860.3, Carbohydrate 130.4, Fiber 41.4, Sugar 10.4, Protein 37.5
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
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- Peel and quarter your onion and peel your carrots. Add them to a food processor and process until finely chopped. If you do not have a food processor, you may finely chop by hand. Then transfer them to a large pot.
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