Brussels Sprouts And Barley Soup Food
BRUSSELS SPROUTS AND BARLEY SOUP
A hearty fall soup is made with Brussels sprouts, green beans and barley.
Provided by Jan Nelson
Categories Barley Soup
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
- Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 16.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 1013.4 mg, Sugar 3.2 g
PEARL BARLEY SOUP
I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!
Provided by Tisme
Categories Onions
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
- Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
- Add the sherry and coriander. Remove bay leaves.
- In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
- Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
- Serve with crusty bread.
BARLEY WITH BRUSSELS SPROUTS, SPINACH, AND EDAMAME
This take on fried rice has less saturated fat, but more protein and fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil. Add the barley, cover, and simmer until just tender, about 40 minutes. Add the edamame beans, stir, and cover; continue cooking until barley is tender and edamame is bright green, about 5 minutes more. Remove from heat and fluff barley with a fork.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook ginger and garlic until fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until bright green and tender, about 2 minutes.
- Add remaining tablespoon oil to the pan. Add the spinach and cashews to the pan, and cook until the spinach has wilted, about 2 minutes, stirring constantly. Stir in barley and edamame. Season to taste with salt and crushed red pepper.
BRUSSELS SPROUTS SOUP
I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!
Provided by Tisme
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
- Puree in a food processor or put the soup mixture through a sieve.
- Reheat and serve with swirls of cream.
Nutrition Facts : Calories 268.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 32.4, Sodium 443.4, Carbohydrate 29.6, Fiber 6.9, Sugar 9.3, Protein 13.1
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