Italian Barley Soup Food

MOM'S ITALIAN BEEF BARLEY SOUP

Steps:

• In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
• Cover, and cook on Low for 5 hours.

ITALIAN BEEF AND BARLEY SOUP

Steps:

• Heat oil in large pan.
• Brown ground beef over medium high heat.
• Drain/rinse well.
• Place carrots and onion in slow cooker. Sprinkle with thyme, rosemary and pepper.
• Top with barley and meat.
• Pour broth and tomatoes with juice over meat.
• Cover; cook on LOW 8 to 10 hours.

ITALIAN BARLEY SOUP

Steps:

• Bring soup stock and water to a boil in a large stockpot.
• Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
• Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
• Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
• Leave the lid on during cooking and occasionally check to see if you need to add water.
• Ladle into soup bowls and sprinkle with grated cheese before serving.

TUSCAN BARLEY SOUP

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

ITALIAN MUSHROOM BARLEY SOUP

Steps:

• Combine all ingredients except salt, pepper and sour cream in slow cooker. Cover and cook on low for 6-8 hours.
• Season to taste with salt and pepper. Top each serving with a dollop of sour cream.

EASY ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

MAMA'S ITALIAN WEDDING SOUP

Steps:

• In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
• In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

ITALIAN BEEF BARLEY STEW

Steps:

• In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

ITALIAN LENTIL AND BARLEY SOUP

Steps:

• Sort through lentils to remove debris and shriveled beans, then rinse.
• Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
• Pour in broth, water, and tomatoes.
• Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
• Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
• Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
• When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.