Broccoli And Barley Vegetable Soup Food

VEGETABLE BARLEY SOUP

Vegetable Barley Soup image

This soup uses fresh ingredients. It's hearty, filling and so easy to make!

Provided by Holly Nilsson

Time 3h45m

Number Of Ingredients 17

Ingredients

1 teaspoon butter
1 onion
½ cup pearl barley
14 ½ ounce canned diced tomatoes (with juice)
1 large potato (cubed or sweet potato)
1 carrot (chopped)
2 ribs celery (chopped)
1 cup frozen corn (defrosted)
1 green bell pepper (chopped)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons fresh parsley (chopped)

Steps:

Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
Combine all ingredients in a 6qt slow cooker.
Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

BARLEY BROCCOLI SOUP

Barley Broccoli Soup image

This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional

Steps:

In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

BROCCOLI BARLEY SOUP

Broccoli Barley Soup image

The addition of barley makes this both a flavorful and hearty broccoli soup.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

Ingredients

2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked medium pearl barley
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
Grated Parmesan cheese

Steps:

In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.

BARLEY VEGETABLE SOUP

Barley Vegetable Soup image

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

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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 :