TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
TOMATO AND PARSLEY SOUP RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 6
Steps:
- Chop the garlic and onion into small chunks, then lightly fry in the olive oil for 3-4 minutes on a medium heat, or until they begin to soften, don't let them brown. Whilst they are softening quarter all of the tomatoes. When the onion is soft add in the tomato quarters and put the lid on the pan. Leave over the medium heat for 2-3 minutes before adding in the stock (recently boiled water and a stock cube will be fine). Let the pan simmer, with the lid on for about a minute and use this time to roughly chop the parsley (but not the stalks). Add the parsley in and add a bit of seasoning. After the pot has simmered for another 5 minutes take it off the heat and pureé with a hand blender. Check the seasoning and adjust for your taste. Serve with a couple of parsley leaves on top and a big bit of crusty bread.
TOMATO BARLEY SOUP
A comfort food classic, learn how to make this tomato and barley soup recipe.
Yield 6
Number Of Ingredients 8
Steps:
- In large saucepan,heat oil over medium heat; sauté onions,garlic and celery for about 2 minutes or until slightly softened.
- Stir in chicken broth,tomatoes with juices and barley; reduce heat to low. Cover and cook for about 15 minutes or until barley is tender; stir in parsley.
Nutrition Facts :
POTATO AND PARSLEY SOUP
Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 4-6
Number Of Ingredients 11
Steps:
- Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
- Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
- Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
- Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
- Stir in the cream and remaining parsley and heat through.
- Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
- Enjoy!
- Variations:.
- Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
- or.
- Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.
RED BELL PEPPER SOUP WITH CORN AND PARSLEY
From this week's Weekend magazine. There's nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Hold capsicums over direct flame until part of the skins have blackened.
- Place each capsicum into a sandwich bag and seal.
- Set aside for 15 minutes.
- Remove skins of capsicums without rinsing them.
- Chop capsicums after removing the white membrane and seeds.
- Heat a saucepan.
- Add butter and garlic.
- Add spring onions.
- Saute for 2 minutes.
- Add the rosemary stem.
- Cook on low flame for 3-4 minutes.
- Remove rosemary stem and discard.
- Heat stock in another pan.
- Add sauteed onions and chopped capsicums.
- Bring to a boil.
- Lower flame and simmer for 5 minutes.
- Add tomato puree.
- Cook for 5 minutes.
- Blend soup to a smooth puree.
- Add corn kernels, chilli powder, salt and pepper and heat through.
- Add cream and parsley.
- Stir.
- Serve hot.
Nutrition Facts : Calories 204.1, Fat 16.8, SaturatedFat 10.3, Cholesterol 47.2, Sodium 96.6, Carbohydrate 14, Fiber 3.5, Sugar 5.7, Protein 2.8
QUICK, EASY, AND CHEAP TOMATO SOUP
This is almost as easy as opening a can of tomato soup. Yet this can be used to stretch your last can of soup or alone. My kids prefer no optional additions.
Provided by ksilvan
Categories Lunch/Snacks
Time 8m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly.
- Add salt and sugar and optional additions if using; stir.
- Cook on medium, stir and serve.
PARSLEY SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
- Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
- Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1253 milligrams, Sugar 15 grams, TransFat 0 grams
TOMATO SOUP II
This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!
Provided by Pam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 4h
Yield 52
Number Of Ingredients 10
Steps:
- Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
- Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 23.9 g, Fat 4.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 797.3 mg, Sugar 2.2 g
TOMATO-PARSLEY RED SNAPPER
Make and share this Tomato-Parsley Red Snapper recipe from Food.com.
Provided by skat5762
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a lightly greased baking pan, spread 1-1/2 cups of parsley.
- Arrange red snapper fillets on top of parsley.
- Combine onion, garlic, tomato juice, white wine and remaining parsley; spread over the snapper.
- Arrange the tomato slices on top of parsley mixture.
- Sprinkle with lemon juice.
- Bake uncovered for 45 minutes to 1 hour, or until snapper is opaque and flakes when tested with fork.
Nutrition Facts : Calories 358.9, Fat 4.2, SaturatedFat 0.9, Cholesterol 106.5, Sodium 232.2, Carbohydrate 11.2, Fiber 2.1, Sugar 4.6, Protein 61.5
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