Hearty Bean And Barley Soup Food

BEAN & BARLEY SOUP

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.

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.

HEARTY BARLEY-BEAN SOUP

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

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.

HEARTY BEAN AND BARLEY SOUP

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.

WHITE BEAN AND BARLEY SOUP

Steps:

• Sauté onion and garlic in oil.
• Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.

MOM'S BEAN AND BARLEY SOUP

Steps:

• Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
• Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
• While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
• Season with salt, pepper, dill to taste.

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP

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.

RED BEAN AND BARLEY SOUP

Steps:

• In a small saucepan, combine the barley with water to cover; place over med-high heat.
• When the water boils, decrease heat to low and simmer for 5 minutes.
• Drain barley, rinse, and drain again; set aside.
• Heat the oil in a 4-quart saucepan over med-high heat.
• Add in onion; cook/stir until begins to soften, 2-3 minutes.
• Stir in the beans and broth; bring to a boil.
• Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
• Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
• Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
• Return the beans to the saucepan with the liquid and stir well to blend.
• Add in the barley and place over med-high heat.
• When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
• Stir in the parsley; season with salt to taste, and serve.
• *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

BEEF, BARLEY, AND BEAN SOUP

Steps:

• Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
• Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
• This can be eaten after 4 or 5 hours, but it improves with longer cooking.

BEAN AND BARLEY SOUP MIX

Steps:

• Layer all together in a jar or plastic bag.
• For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
• include these directions: Sort and Rinse beans.
• In large covered pot combine beans with 8 cups of water.
• Bring to boil and boil for 5 minutes.
• Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
• Combine beans with broth, rice, onion and spices.
• Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
• Stir occasionally and add water as needed so that the beans are well covered.
• Add tomatoes the last hour of cooking.
• Remove bay leaf before serving.
• OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
• Add tomatoes during last bit and serve remember to remove the bay leaf.