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 BEAN & BARLEY SOUP
Packed with vegetables, beans and barley, this hearty bean and barley soup is not only comfort in a bowl but it's healthy too!
Provided by Michelle
Time 1h5m
Number Of Ingredients 10
Steps:
- In a heavy bottom pot over medium heat, saute olive oil, celery, carrots and onions until the onions start to become translucent, about 5 mins.
- Season with salt.
- Add water and tomatoes.
- Bring soup to a boil and add the pearl barley.
- Reduce to a simmer and cook for 20 minutes with the lid on.
- Add kidney beans and continue to cook covered until the barley is tender, about 20 to 25 minutes more.
- Stir in spinach until just wilted, season with salt and pepper, serve.
Nutrition Facts : Calories 240 kcal, ServingSize 1 serving
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
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
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 HAMBURGER SOUP
A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.
Provided by SHARILEE
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
- Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 20.2 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 3.4 g, Sodium 622.2 mg, Sugar 4.9 g
9-BEAN SOUP
Steps:
- Gather the ingredients.
- Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
- Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
- Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
- Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
- If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.
Nutrition Facts : Calories 850 kcal, Carbohydrate 154 g, Cholesterol 6 mg, Fiber 37 g, Protein 52 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 14 g, Fat 5 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g
HEARTY BUTTERNUT SQUASH BARLEY SOUP
This Hearty Butternut Squash Barley Soup is full of healthy protein, low glycemic grains, and super healthy vegetables. Make it on the weekend and enjoy all week for lunch or dinner. Also good for freezing.
Provided by Maria Ushakova
Categories Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground chicken and cook breaking into small pieces with the back of a wooden spoon.
- Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
- In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
- Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
- Add the parsley and turn off the heat.
Nutrition Facts : Calories 376 calories, Carbohydrate 38.8 grams carbohydrates, Cholesterol 60.1 milligrams cholesterol, Fat 15.5 grams fat, Fiber 9.4 grams fiber, Protein 22.5 grams protein, SaturatedFat 3.2 grams saturated fat, ServingSize 1/7 of recipe, Sodium 287.9 milligrams sodium, Sugar 6.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.3 grams unsaturated fat
HEARTY WHITE BEAN AND BARLEY SOUP RECIPE
Loaded with barley and beans this simple homestyle soup recipe is filled with protein fiber and flavor.
Provided by Jane and Sonja
Categories Soup
Number Of Ingredients 9
Steps:
- Rinse barley and beans. Soak overnight if possible (will cook faster).
- In a large cooking pot, saute onions 3-4 minutes until translucent.
- Add all the ingredients (excluding meat if using) to the pot.
- Bring to a boil and then simmer 1-1 ½ hours until the beans are soft to the taste. You may need to add more hot water if soup becomes too thick (watch that it doesn't burn in the bottom of the pot).
- Add meat such as smoked sausage or bacon about half way through cooking.
- If the soup is too thick, add more water. Test close to the end of cooking and add more salt/pepper/seasoning if needed.
Nutrition Facts : Calories 272 kcal, Carbohydrate 39 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 272 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
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 BEAN & BARLEY SOUP
Very Good For You soup. I tried it out today on a cold Sunday here in AR 45 degrees and cloudy. I bought this cookbook at Wal-Mart "Favorite Brand Name Recpes Country Soups". The optionals are those I added to mine that was not in the original recipe. I used a can of rotel in place of diced tomatoes (did it have some kick) in...
Provided by Brenda Reynolds
Categories Other Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a 4 qrt saucepan over medium-high heat. Add the carrots, celery, and onion (and any other fresh veggies you want to add). Cook and stir until vegetables are tender.
- 2. Stir in the broth, beans, tomatoes, barley, and if you choose to add any optional seasonings. heat to boil. reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
- 3. Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
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
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
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
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
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