VEGETABLE BARLEY SOUP
This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.
Provided by Julia Levy
Categories Healthy Vegan Vegetable Soup
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
- Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 50.7 g, Fat 5.3 g, Fiber 11.6 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 420.6 mg, Sugar 11.6 g
SLOW-COOKER VEGETABLE SOUP WITH BARLEY
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h25m
Yield 10
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
- Cover; cook on Low setting 6 to 8 hours.
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g
VEGETABLE BARLEY SOUP
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.
Provided by Charlotte J
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large kettle add oil, garlic and onions heat until onions are transparent.
- Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
- Simmer until barley is tender.
- Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
VEGETARIAN BARLEY-VEGETABLE SOUP
Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium-high heat.
- Add onion, carrot and celery and saute until softened.
- Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
- Stir in barley.
- Lower heat and cover.
- Gently simmer for 1-1/2 hours or until barley is tender.
- Stir in frozen green beans during the last 10 minutes of cooking.
- Remove from heat and stir in dill weed.
- Serve warm.
SLOW COOKER VEGETABLE BARLEY SOUP RECIPE
This Slow Cooker Vegetable Barley Soup recipe (vegan) couldn't be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.
Provided by Dara Michalski | Cookin' Canuck
Categories Soups
Time 8h10m
Number Of Ingredients 16
Steps:
- Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
- Cook on LOW until the barley is tender, about 8 hours.
- Stir in the parsley. Serve.
Nutrition Facts : ServingSize 1.75 Cups, Calories 164.7 kcal, Carbohydrate 34.6 g, Protein 4.5 g, Fat 0.7 g, Sodium 505.5 mg, Fiber 9 g, Sugar 8.5 g
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.
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
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
VEGETARIAN BARLEY SOUP
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a soup pot over medium heat. Add the onion, carrot and celery and cook 3 to 4 minutes. Add the garlic and cook 1 minute more. Add the barley, tomatoes, herbs and stock and bring to a gentle simmer. Simmer until the barley is tender, about 30 to 40 minutes. Mix in the peas and heat through. Season with salt and pepper and serve.
VEGETABLE BARLEY SOUP
This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
Provided by Ginnie
Categories Soup
Time 55m
Number Of Ingredients 19
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).
- Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
- Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
- Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).
- Mix in peas and cook until tender and hot (about 1 to 2 minutes).
- Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
- Serve soup hot, sprinkled with additional parsley. Enjoy!
Nutrition Facts : Calories 304 kcal, ServingSize 1 serving
IRISH VEGETABLE BARLEY SOUP
Hearty barley is a budget-friendly whole grain that provides healthy fiber and protein. It pairs with seasonal winter vegetables and simple Irish flavors for this satisfying vegan soup. Enjoy this oil-free, plant-based recipe for an easy, yet satisfying, dinner.
Provided by Katie Simmons
Time 40m
Number Of Ingredients 11
Steps:
- To make the soup: Add the carrots, onions, and celery to a large pot. Cover and cook over medium heat, 7 minutes, until the veggies are sweating. If they start to burn, reduce the heat and add a splash of water
- When the onions are translucent, add the barley. Add the thyme, bay leaf garlic, pepper, and vegetable stock.
- Cover and simmer until barley is tender, about 25-30 minutes.
- Turn off heat. Remove thyme branches (the leaves should have fallen off by now). Stir in the peas and parsley. Season with salt and pepper, to taste.
- Serve and Enjoy!
Nutrition Facts : Calories 174 kcal, ServingSize 1 serving
VEGETABLE BARLEY SOUP
This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 3h45m
Number Of Ingredients 17
Steps:
- Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
- Combine all ingredients in a 6qt slow cooker.
- Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
- Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.
Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE BARLEY SOUP
Steps:
- Heat the olive oil over medium heat in a large Dutch oven or stock pot.
- Add the onions, carrots, and celery. Saute for 5 minutes.
- Add the garlic, salt, and pepper, and saute for 2 minutes.
- Pour in the vegetable stock and water. Bring to a slight boil.
- Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
- Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
- Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.
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
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.
VEGAN BARLEY SOUP
Make and share this Vegan Barley Soup recipe from Food.com.
Provided by merron-iru kami
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
- Meanwhile, wash and cut veggies.
- When barley has finished, drain it in the mesh strainer, but do not rinse it.
- Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
- Add tomatoes, barley, ground pepper and greens and bring to a boil.
- When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.
Nutrition Facts : Calories 128.9, Fat 0.6, SaturatedFat 0.1, Sodium 237.4, Carbohydrate 28.8, Fiber 5.8, Sugar 6.1, Protein 4.3
VEGAN MUSHROOM BARLEY SOUP
Vegan Mushroom Barley Soup
Provided by Veg Life Staff
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- In a large stock pot, add oil, vegan margarine, diced onions and celery. Saute until tender.
- Add sliced mushrooms, cooking until just tender.
- Add the peas and carrots, cook for one minute.
- Add the, tomato paste, NO BEEF base (or alternative, if using) and vegetable (or mushroom) broth. Bring to a boil.
- Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until glossy and thickened.
- Add the cooked barley and par-boiled diced potatoes.
- Season with salt and pepper. Cook for two minutes and serve with a garnish of chopped parsley.
VEGETARIAN MUSHROOM BARLEY SOUP
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
- Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
- Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
- Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
- Serve in a bowl and garnish with parsley.
VEGETABLE BARLEY SOUP
Steps:
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
- Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
- While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
- Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
- Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.
Nutrition Facts : Calories 277.37 kcal, Carbohydrate 52.82 g, Protein 7.43 g, Fat 5.9 g, Fiber 9.1 g, Sodium 1180.28 mg, ServingSize 2 cups
VEGETABLE BARLEY SOUP INSTANT POT
Vegetable Barley Soup is one pot wonder meal. This comfort food classic is vegan, hearty and wholesome.
Provided by Prajakta Sukhatme
Categories Comfort Food
Time 30m
Number Of Ingredients 17
Steps:
- Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
- Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
- Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
- Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
- After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
- Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
- In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
- Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
- Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
- Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
- Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.
Nutrition Facts : ServingSize 1 + cup, Calories 189 kcal, Carbohydrate 37 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 375 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g
EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP
Steps:
- Remember to remove the bay leaves before serving.
- Enjoy!
Nutrition Facts : Calories 133 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 164 mg, Sugar 5 g, Fat 4 g, ServingSize About 6-8 servings, UnsaturatedFat 0 g
VEGETABLE BARLEY SOUP
Vegetable barley soup is a hearty vegetarian soup made with barley, potatoes and vegetables for a filling and nourishing meal!
Provided by Jessica Hoffman
Categories Appetizer
Time 1h
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot on medium-high heat, then add the onions and garlic and sautee for 2-3 minutes.
- Next add the carrots, celery and potato and stir together, letting sautee for another 2 minutes.
- Add the barley, vegetable broth, herbs de province, bay leaves, salt and pepper and mix, bringing the mixture to a boil for 1 minute.
- Reduce the heat to low then cover and let simmer for 45-60 minutes until the barley is tender
- Optionally stir in some frozen peas or edamame beans and let cook in the soup for 5 minutes before serving.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 250 calories, Sugar 7g, Fat 5g, Carbohydrate 47g, Fiber 11g, Protein 9g
LENTIL BARLEY SOUP {VEGAN}
Lentil barley soup {vegan}
Provided by Esther Schultz
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- In a dutch oven or large pan, heat the olive oil over a medium heat.
- Add the onion, celery, carrots, and garlic.
- Stir, cover, and cook gently until tender (about 5 minutes).
- Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
- Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
- Season with salt and black pepper if necessary.
- Serve with French bread.
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.
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
HIGH-PROTEIN BARLEY VEGETABLE SOUP WITH LENTILS
Steps:
- Gather the ingredients.
- Spray a 4-quart saucepan with nonstick cooking spray .
- Add the garlic and onion, and sauté for 4 minutes, stirring occasionally.
- Add the carrots and celery; sauté for 3 minutes longer, stirring occasionally.
- Mix in 6 cups of the vegetable broth, and also the mushrooms, lentils, barley, tomato paste, thyme, curry powder, and bay leaf.
- Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender but not mushy.
- Blend in the remaining broth, Italian parsley, lemon juice, Worcestershire sauce, salt, and pepper.
- Remove the bay leaf and serve. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 888 mg, Sugar 5 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
More about "vegetarian barley soup food"
VEGETARIAN BARLEY SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Lunch
- Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes, or until softened. Stir in the spices and cook for 30 seconds, or until aromatic.
- Stir in the stock, tomatoes and barley. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes, or until the barley starts to soften.
- Stir in the lentils and cook for 10 minutes, or until they start to soften. Add the pumpkin and carrot and simmer, covered, for a further 5 minutes.
- Add the beans and simmer, covered, for another 10 minutes, until all the vegetables are just tender. Season with salt and freshly ground black pepper and serve immediately.
VEGETABLE BARLEY SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 45 minsCategory SoupsCalories 325 per serving
- 1 In a large pot, heat oil over medium. Add onion, garlic, carrots, celery and mushrooms and cook until vegetables soften, about 5 minutes.
- 2 Increase heat, add next 6 ingredients and bring to a boil. Reduce heat again and simmer until the barley is tender, about 30 minutes. If you notice that the soup needs more liquid, add more water, ½ cup at a time.
VEGETABLE BARLEY SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 8Total Time 1 hr 15 mins
- Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 minutes.
- Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.
VEGAN AND BARLEY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (44)Total Time 55 minsCategory Dinner, Lunch, SoupCalories 265 per serving
10 BEST PEARL BARLEY SOUP WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
9 VEGETARIAN AND VEGAN BARLEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Jolinda Hackett
- Barley Greek Salad. This vegetarian barley Greek salad is a wonderful summery dish. Feta, olives, cucumber, and tomatoes give the salad some freshness and tang, while the cooked barley adds a lot of texture and volume.
- Vegan Barley Cranberry Pilaf. Pilaf is usually a rice preparation to which you add meat, vegetables, seeds, or nuts. Our vegan barley cranberry pilaf is a fresh, sweet-and-savory dish that can double as a starchy side or salad.
- Barley Baked Beans. Add some extra texture and fiber and stretch your usual baked beans recipe by adding barley. Cook the barley on the stovetop and bake the bean and barley mixture in the oven for 2.5 hours.
- Vegan Barley Tomato Soup. Our vegan barley tomato soup recipe uses tomatoes and plenty of carrots, celery, onions, and garlic to prepare a thick and aromatic main dish that's easy to make and is also super healthy.
- Barley and Mushroom Pilaf. Just like rice and most other whole grains, barley makes an excellent pilaf. There's not much difference between a whole grain pilaf and a whole grain salad, so enjoy the leftovers the next day served cold with extra greens and a tangy vinaigrette.
- Bean and Barley Vegetable Soup. For a meatless alternative to beef and barley soup, try our cholesterol-free vegetarian version made with beans instead.
- Vegetarian Barley Stuffed Squash. A vegetarian barley stuffed squash is a beautiful dish to present on a holiday table. Healthy, hearty, and filling, our recipe uses barley and vegetables to make a creamy stuffing that can be topped with cheese and then baked to perfection in the oven.
- Barley Breakfast Delight. Change up your breakfast game and say goodbye to your box of cereal. Use cooked barley with spices and sugar to make this barley breakfast delight porridge that's healthy, low in fat, filling and easy.
- Barley Crockpot Casserole. For this hearty and easy barley crockpot casserole recipe, we cook barley and vegetables in the crockpot for 6 to 8 hours. Herbs and mushrooms give a nutty, earthy flavor, and the recipe is forgiving enough that you can improvise and add any other vegetables, like different types of mushrooms, carrots, greens, or celery.
VEGETABLE BARLEY SOUP (VEGAN) - FROM THE COMFORT OF MY BOWL
From fromthecomfortofmybowl.com
4.8/5 (6)Category Appetizer, Dinner, Side Dish, SoupAuthor JhanelleCalories 163 per serving
- Add the chopped onion, carrot and celery. Lightly season with salt and pepper. You can add more seasoning at the end. Cook for 3 minutes or until the onions are translucent.
- Stir in the vegetable broth and miso. Add the fresh parsley, thyme, bay leaves and red pepper flakes.
VEGETABLE BARLEY SOUP - VEGAN - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (8)Total Time 1 hrCategory SoupCalories 297 per serving
- Heat 1 and a ½ tablespoons of oil in a large stockpot. Add the chopped onion, celery, leek, carrots and parsnips and cook over medium heat for about 15 minutes stirring often.
- Add the garlic and 1 teaspoon of dried oregano, stir into the vegetables and cook for a minute or two.Then add the chopped potatoes and 100g (½ a cup) of barley and stir again.Pour in all the stock and stir in 1 tablespoon of soy sauce (if using), ½ a teaspoon of salt, ¼ teaspoon of freshly ground pepper.Tie the rosemary and thyme together and drop them, along with 2 dried bay leaves, into the soup.Bring the soup to a boil then reduce to simmer and cover. Leave to simmer for 20 - 25 minutes.
- Check the seasoning then add the chopped kale to the soup and simmer for another 10 to 15 minutes or until the potatoes and barley are cooked and the kale is tender. Serve immediately.
VEGETABLE BARLEY SOUP WITH BEANS - THIS HEALTHY KITCHEN
From thishealthykitchen.com
4.9/5 (11)Total Time 50 minsCategory Main Course, SoupCalories 259 per serving
- Peel and quarter your onion and peel your carrots. Add them to a food processor and process until finely chopped. If you do not have a food processor, you may finely chop by hand. Then transfer them to a large pot.
- Add all remaining ingredients except the spinach to the same pot and bring to a boil over high heat. Then lower the heat to medium-low and simmer for 30-40 minutes until the barley and beans are tender.
- Turn off the heat and stir in the spinach until wilted. This will take less than one minute. Serve and enjoy.
AN EASY HEALTHY VEGETARIAN SOUP WITH BARLEY, BEANS AND ...
From cookingnook.com
Cuisine AmericanTotal Time 30 minsCategory Main or Side, SoupCalories 121 per serving
- In a large saucepan with a 1/2 teaspoon of oil (or a non-stick frypan) saute the onions, carrots and celery over medium heat for about 8 minutes or until the onions are soft.
- Add in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper. Bring the mixture to boil. Reduce heat, cover and simmer for 20 to 25 minutes.
VEGETABLE BARLEY SOUP - THE CLEVER MEAL
From theclevermeal.com
4.9/5 (10)Category SoupCuisine Mediterranean, Vegan, VegetarianCalories 249 per serving
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
VEGETABLE AND BARLEY SOUP | VEGETARIAN & VEGAN | …
From deliciouseveryday.com
5/5 (1)Category Appetizer, Bread, Main Course, SoupCuisine AmericanCalories 353 per serving
- In a large soup pot, over medium heat, saute the onion, shallot, celery and garlic in olive oil for 3-5 minutes, until the onion begins to turn translucent.
- Add the carrot, parsnip, mushrooms and zucchini and cook for 8-10 more minutes, until they start to soften and slightly caramelize.
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