BEAN & BARLEY SOUP
This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.
Provided by David Bonom
Categories Healthy Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
- Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 54.7 g, Cholesterol 4.3 mg, Fat 7.8 g, Fiber 11.9 g, Protein 13.4 g, SaturatedFat 1.5 g, Sodium 618.7 mg, Sugar 10.7 g
HEARTY BEAN AND BARLEY SOUP
Make and share this Hearty Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Stew
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except tomato sauce, salt and pepper in slow cooker.
- Cover and cook on low 8-10 hours until beans are tender, adding tomato sauce during the last 30 minutes.
- Discard bay leaf and ham bone. Season to taste with salt and pepper.
Nutrition Facts : Calories 232.3, Fat 1.4, SaturatedFat 0.6, Sodium 1286.3, Carbohydrate 41.4, Fiber 12.3, Sugar 5.2, Protein 15.3
HEARTY BARLEY-BEAN SOUP
This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 45 to 60 minutes, or until the barley and vegetables are tender.
- Add the beans, parsley, and dill. Season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. As the soup stands, it will thicken; add water as needed, then adjust the seasonings.
- Per serving:
- Calories: 194
- Total fat: 4g
- Protein: 8g
- Fiber: 10g
- Carbohydrate: 34g
- Cholesterol: 0mg
- Sodium: 180mg
BARLEY AND BEAN SOUP
A hearty autumn soup filled with healthy lentils, barley and baby spinach that makes it easy to pack in those veggies!Courtesy of RICARDO Magazine.
Provided by Food Network Canada
Categories beans,Fall,soup,thanksgiving
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
HEARTY BEEF N BARLEY SOUP
Make and share this Hearty Beef N Barley Soup recipe from Food.com.
Provided by Chef Reg Jones
Categories Lunch/Snacks
Time 35m
Yield 2 quart, 6 serving(s)
Number Of Ingredients 10
Steps:
- put oil in large pot --
- put beef in pot and brown.
- put in carrot,onion,celery and garlic cook for 6 minute.
- add broth and barley.
- add vinegar.
- heat to a boil --
- reduce heat to low,covered for 30 minutes.
- add salt and pepper to taste.
- serve with chopped green onion as a garnish.
- you will love this soup,,so tasty -- .
Nutrition Facts : Calories 54, Fat 0.9, SaturatedFat 0.3, Cholesterol 9.9, Sodium 85.7, Carbohydrate 6.8, Fiber 1, Sugar 1.9, Protein 4.9
BARLEY AND BEAN SOUP RECIPE
Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g
BARLEY BEAN SOUP
This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Provided by TishT
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
HEARTY SPLIT PEA, BEAN AND BARLEY SOUP
Make and share this Hearty Split Pea, Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
- Return to soup, discarding bone. Discard bay leaves.
HEARTY VEGETABLE BARLEY SOUP
Make and share this Hearty Vegetable Barley Soup recipe from Food.com.
Provided by VeganMom
Categories Black Beans
Time 1h15m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or stock pot, dissolve the onion soup mix in the water.
- Add each of the other ingredients and stir well.
- Bring to a boil and then turn down to low heat.
- Simmer covered for a minimum of 1 hour to allow barley to cook.
- Serve immediately. Great reheated as well.
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