VEGETABLE BARLEY SOUP
This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 3h45m
Number Of Ingredients 17
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
EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP
Steps:
- Remember to remove the bay leaves before serving.
- Enjoy!
Nutrition Facts : Calories 133 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 164 mg, Sugar 5 g, Fat 4 g, ServingSize About 6-8 servings, UnsaturatedFat 0 g
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 :
EASY BARLEY SOUP WITH VEGETABLES
This easy barley soup with vegetables is rich, hearty, and naturally vegan. Made with loads of veggies and beans and seasoned with Italian herbs, the soup is the perfect comfort food for a chilly night.
Provided by Alice | Skinny Spatula
Categories Soups
Time 50m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery over medium heat for 3-4 minutes.
- Add the garlic and continue to cook for another minute until fragrant. Next, stir in the Italian seasoning and chilli flakes.
- Add the pearl barley and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer, covered with a lid, for 20-25 minutes until the pearl barley is tender.
- Add the cannellini beans and spinach and continue to simmer for 4-5 minutes until the beans are heated through, and the spinach has wilted.
- Stir in the lemon juice, season to taste and serve with extra lemon slices and crusty bread.
Nutrition Facts : Calories 340 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 9 grams fat, Fiber 9 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1548 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
BEAKER'S VEGETABLE BARLEY SOUP
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
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