Quick Spinach And Barley Soup Recipe 435 Food

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.

BEEF BARLEY SOUP WITH SPINACH...

Steps:

• Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
• Reduce heat cover and simmer 1 hour.
• Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
• Stir in spinach remove from heat. Let stand covered 5 minutes.

GROUND BEEF, SPINACH AND BARLEY SOUP

Steps:

• Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
• Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
• Bring to a boil over high heat.
• Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
• Stir in spinach and cook until spinach starts to wilt.
• Garnish as desired.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH

Steps:

• Heat the oil in a large soup pot over high heat.
• Add the onion and salt and saute until limp, about 3 minutes.
• Add all the spices and saute until fragrant, about 2 minutes.
• Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
• Add the garlic and continue to saute for 1 minute longer.
• Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
• Bring to a boil and let simmer for 30 minutes.
• Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
• Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
• Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
• Stir in the lemon juice and more salt if desired.
• Serve garnished cilantro and lemon wedges.

QUICK SPINACH AND BARLEY SOUP RECIPE - (4.3/5)

Steps:

• Heat a soup pot with a tablespoon of butter. Add the fresh spinach, onion, garlic, mushrooms and carrots and sauté until the onions are softened. Add the beans, broth and barley and simmer on low for approximately 10 - 15 minutes. Just before serving add the pastina and continue to saute for another 10 - 12 minutes. Serve with a drizzle of olive oil and fresh grated cheese.