BARLEY SOUP WITH RED BEANS CORN AND SAGE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."
Provided by Engrossed
Categories Chowders
Time 55m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 17
Steps:
- If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
- Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
- Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
- Add the garlic and chopped parsley, then work in the tomato paste.
- Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
- Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
- Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
- When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.
SLOW COOKER BEAN AND BARLEY SOUP
This soup is packed with protein. It's a great, healthy way to have a hearty soup.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
- Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.
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
RED BEAN AND BARLEY SOUP
Make and share this Red Bean and Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the barley with water to cover; place over med-high heat.
- When the water boils, decrease heat to low and simmer for 5 minutes.
- Drain barley, rinse, and drain again; set aside.
- Heat the oil in a 4-quart saucepan over med-high heat.
- Add in onion; cook/stir until begins to soften, 2-3 minutes.
- Stir in the beans and broth; bring to a boil.
- Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
- Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
- Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
- Return the beans to the saucepan with the liquid and stir well to blend.
- Add in the barley and place over med-high heat.
- When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
- Stir in the parsley; season with salt to taste, and serve.
- *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.
Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
VEGETABLE, BARLEY AND CHICKEN CHOWDER
Steps:
- Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
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