Barley Potato Soup Food

POTATO-BEEF BARLEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

SARAH'S POTATO BARLEY SOUP

Steps:

• Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
• Add everything else and cook for about 45 minutes.
• Take out bay leaves before serving!

CREAMY POTATO BARLEY SOUP

Steps:

• Add the barley and water to a large saucepan; bring to a boil, then cover and simmer until the barley is cooked.
• Add the bacon to a heavy-bottomed pot, like a dutch oven, and cook it; remove it with a slotted spoon and reserve the bacon grease.
• Add the butter to the same pot. Once it's melted, add the onion, carrot, leeks, and parsley and sauté for 5 minutes or until soft.
• Next, add the chopped potatoes, chicken broth and salt and bring the soup to a boil. Then, reduce the heat to a simmer, cover the pot and cook the soup for 15 minutes, or until the potatoes can easily be pierced with a fork.
• Pour in the half and half and milk and stir. Then, scoop HALF of the soup into a high powder blender and blend until smooth. Pour back into the pot, then add the cooked barley and bacon back in. Season with salt and pepper to taste and enjoy!

BARLEY & POTATO SOUP

Steps:

• Bring the broth to a boil and add the barley.
• Stir, then let simmer for 30 minutes, covered.
• Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
• Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
• Cook everything together at a simmer for another 30 minutes.
• Serve with a generous sprinkle of parmesan on top.

LENTIL, BARLEY AND SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

BARLEY SOUP WITH POTATOES AND CARROTS

Steps:

• Bring the broth to a boil in a large soup pot over medium-high heat.
• Stir in the barley, 1/4 cup at a time.
• Reduce the heat to a very slow but steady simmer.
• Cover and cook until the barley is almost tender, about 30 minutes.
• Heat the oil and butter in a medium size skillet over med-high heat.
• Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
• Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
• Add the potatoes and carrots and cook until tender, about 30 minutes.
• Season with salt and pepper.
• Serve in warmed bowls with a sprinkling of grated parmesan.

BARLEY VEGETABLE SOUP

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.