BAVARIAN BARLEY SOUP
Make and share this Bavarian Barley Soup recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage in a kettle over medium heat. Drain. Add barley, shredded cabbage, sliced carrots, sliced celery, chopped onion, crushed garlic clove, bay leaf, chicken broth, water, and stewed tomatoes. Cover and simmer for 1 hour, or until the barley and vegetables are tender.
- Stir in prepared mustard. Garnish with croutons.
Nutrition Facts : Calories 321.1, Fat 12.7, SaturatedFat 4.1, Cholesterol 21.6, Sodium 1417.6, Carbohydrate 37.4, Fiber 7.4, Sugar 10.2, Protein 16.2
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
DUTCH OVEN BEEF BARLEY SOUP
Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 9 servings (about 2 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.
Nutrition Facts :
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