Fiber Rich 7 Bean And Barley Soup Recipe 435 Food

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

BARLEY AND BEAN SOUP

Steps:

• In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.
• Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.
• Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.
• Meanwhile, in a small skillet over medium-high heat, brown the garlic in the oil. Add the mint and mix thoroughly.
• Divide the soup into serving bowls. Serve with a dollop of yogurt or a lemon wedge, and top with the mint garnish.

WHITE BEAN 'N' BARLEY SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

FIBER RICH 7 BEAN AND BARLEY SOUP RECIPE - (4.3/5)

Steps:

• Cover your bean soup mix with water and soak overnight. In food processor with metal blade, turn on, and add your galic in chute until garlic is minced. Quarter your onion and add to food processor and pulse just till chopped. Add your 1 Tablespoon olive oil to a large soup pot. Add your minced galic and chopped onion. Saute for 2-3 minutes. Add your chopped carrots, and saute for another 2-3 minutes. Add your drained bean mix to pot and add 3 cups water and the 32 oz. box of vegetable broth. Add the ham hocks. Bring to boil, turn heat to low, and simmer for 2 hours. Add your diced potatoes and spices. Remove your ham hocks and let cool. When cool get the "good" ham meat off the bones and cut up and add to your soup. Cook for additional 20 minutes. Correct your spices and add more water if soup gets to thick. Just when done we add canadles (dumplings). Recipe is in description.

BARLEY AND BEAN SOUP RECIPE

Steps:

• Combine ingredients in Dutch oven or large deep skillet.
• Bring to boil on medium heat 10 min., stirring occasionally. Cover.
• Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.