PEARL BARLEY SOUP
I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!
Provided by Tisme
Categories Onions
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
- Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
- Add the sherry and coriander. Remove bay leaves.
- In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
- Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
- Serve with crusty bread.
PEARL BARLEY SOUP
Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
Provided by Nagi
Categories Soup
Number Of Ingredients 16
Steps:
- Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
- Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
- Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
- Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
- Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
Nutrition Facts : Calories 262 kcal, Carbohydrate 47 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 2186 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN AND PEARL BARLEY SOUP
This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups.
Provided by JustEmma
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
- Dice up the chicken and add to the vegetables, fry for another couple of minutes.
- Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
- Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
- Season to taste and serve.
Nutrition Facts : Calories 152.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 36.6, Sodium 640.8, Carbohydrate 11.5, Fiber 2.2, Sugar 2.4, Protein 17.1
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.
WINTER VEG AND BARLEY SOUP
This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.
Provided by veganbrum
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
- Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
- Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.
BEEF AND BARLEY SOUP
All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 4h
Yield Makes 9 1/2 cups
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
- Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
- Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
- Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
- Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.
Nutrition Facts : Calories 292 g, Cholesterol 33 g, Fiber 6 g, Protein 24 g, SaturatedFat 2 g, Sodium 395 g
GRANDMA'S CHICKEN-BARLEY SOUP
This is the way my Grandma made barley soup (she also made a version using beef stew meat). Great on a cold day served with a crusty French bread.
Provided by Outta Here
Categories Chicken Thigh & Leg
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
- Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
- Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
- Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
- Add parsley and ladle into bowls.
Nutrition Facts : Calories 247.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 39.5, Sodium 645.7, Carbohydrate 23.4, Fiber 5.2, Sugar 5, Protein 15.6
HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
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