Hearty Vegetable Barley Soup Food
HEARTY VEGETABLE BARLEY SOUP
This simple soup is hearty,comforting and a tasty way to pack a lot of vegetables in at one meal.
Provided by Brittany Dixon
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat olive oil over medium heat. Add the sweet potato and saute for 5 minutes.
- Add the garlic and onion and saute for an additional 3 minutes.
- Add the remaining ingredients and bring to a boil.
- Reduce to a simmer and let cook for 45 minutes to one hour, until the barley is soft and ready to eat.
- Add salt and pepper to taste.
- Serve with a hearty bread.
HEARTY VEGETABLE BARLEY SOUP
My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
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.
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
BARLEY VEGETABLE SOUP
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
Provided by Rita1652
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine the barley and 3 cups of vegetable stock.
- Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
- Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
- Cover and cook the vegetables for about 5 minutes, until they begin to soften.
- Add the remaining vegetable stock and simmer 30 minutes, covered.
- Add the barley and simmer 5 minutes more.
- Add salt to taste and ladle into bowls.
- Serve garnished with chopped fresh parsley.
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
HEARTY BEEF SOUP
A very filling soup, hearty for a super cold night in Canada.
Provided by Micki Erb
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
- Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 16.5 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 3.4 g, Protein 14.8 g, SaturatedFat 5.1 g, Sodium 848.2 mg, Sugar 3.6 g
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