HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES
Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil over moderate heat in a large pot.
- Add the steak and brown well, stirring occasionally.
- Remove steak and leave the juice.
- Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
- Cook for about 4 more minutes.
- Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
- Stirring constantly, cook for about 5 minutes.
- Stir in bouillon, water, tomato paste, salt, and pepper.
- Bring to a boil over high heat.
- Immediately reduce heat and simmer for 20 minutes.
- Discard bay leaf, stir in the spinach and serve.
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 :
BARLEY SOUP WITH ROOT VEGETABLES
Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
- Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
- Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
- Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!
Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 13.9, Fiber 2.6, Sugar 2.5, Protein 1.6
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES
Steps:
- Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
- Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
- While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
- Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
- Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
- *Available at dartagnan.com.
WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP
2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.
Provided by Antifreesz
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 450 degrees.
- Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
- Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
- On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
- Transfer beef and veggies to a 5 or 6 quart slow cooker.
- Add bay leaves, garlic, salt and pepper.
- Pour broth and water over beef and veggies.
- Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
- Discard the bay leaves and garlic.
- Stir in parsley.
More about "barley soup with root vegetables food"
ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (26)Total Time 1 hrCategory Soups And StartersCalories 226 per serving
- SAUTE AROMATICS AND VEGETABLES: Heat oil or butter on medium in a large pot. Add onions and saute 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.
- SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight.
- FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle into bowls and serve with crusty warm bread, homemade croutons (Note 4) or grated Parmesan cheese.
INSTANT POT CHICKEN SOUP WITH ROOT VEGETABLES & BARLEY
From eatingwell.com
HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY
From thecookspyjamas.com
BARLEY & ROOT VEGETABLE RAINBOW STEW RECIPE ON FOOD52
From food52.com
Reviews 4Servings 4Cuisine AmericanCategory Dinner
BARLEY AND ROASTED-VEGETABLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
TRADITIONAL BEEF AND BARLEY SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEEF BARLEY SOUP WITH ROASTED ROOT VEGETABLES - ROSE REISMAN
From artoflivingwell.ca
ROASTED ROOT VEGETABLE AND BARLEY SOUP RECIPE - SAINSBURY`S …
From sainsburysmagazine.co.uk
CROCK POT BARLEY VEGETABLE SOUP RECIPE THE SPRUCE EATS RECIPES
From jus.motoretta.ca
25+ NEW HEALTHY SOUP RECIPES FOR JANUARY | EATINGWELL
From eatingwell.com
ROOT AND BARLEY SOUP | BRITISH RECIPES | GOODTO
From goodto.com
30 BEST SOUP RECIPES - HOMEMADE SOUP RECIPE IDEAS
From womansday.com
BARLEY SOUP WITH ROOT VEGETABLES RECIPE - VEGETARIAN …
From vegetariantimes.com
VENISON BARLEY SOUP - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
BARLEY STEW WITH ROOT VEGETABLES RECIPE | GREENER IDEAL
From greenerideal.com
SLIMMING WORLD PEARL BARLEY AND ROOT VEG SOUP 500G
From iceland.co.uk
POLISH BARLEY AND VEGETABLE SOUP - A FAMILY FEAST®
From afamilyfeast.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
BEST VEGETABLE BARLEY SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love