Vegetarian Barley Vegetable Soup Food

BARLEY VEGETABLE SOUP

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.

SLOW COOKER VEGETABLE BARLEY SOUP RECIPE

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.

BARLEY VEGETABLE SOUP

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.

VEGETARIAN BARLEY-VEGETABLE SOUP

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.

VEGETARIAN BARLEY SOUP

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.

EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP

Steps:

• Remember to remove the bay leaves before serving.
• Enjoy!

BEAKER'S VEGETABLE BARLEY SOUP

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.

HEARTY VEGETABLE BARLEY SOUP

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.

VEGETARIAN MUSHROOM BARLEY SOUP

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.

IRISH VEGETABLE BARLEY SOUP

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!

VEGETABLE BARLEY SOUP INSTANT POT

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.

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.

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.

VEGAN MUSHROOM BARLEY SOUP

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.

VEGETABLE BARLEY SOUP

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.

VEGETABLE BARLEY SOUP

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.

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.

VEGETABLE BARLEY SOUP

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!

VEGETARIAN BARLEY SOUP

Steps:

• 1. Coat the bottom of a large dutch oven pot with cooking spray and place over medium-high heat until hot. Add ONIONS, CELERY, PARSLEY, and GARLIC and cook, stirring frequently, 4 minutes 2. Add BROTH, TOMATOES, CARROTS, BARLEY, SALT, PEPPER, OREGANO, THYME and BAY LEAF and bring to a simmer, string occasionally. Cover pot and simmer 20 minutes, stirring occasionally. 3. Stir in MUSHROOMS and simmer, uncovered, 20 minutes, stirring occasionally. 4. Remove and discard bay leaf. Ladle soup into 4 bowls. Cooking Alternative: Place ingredients in an Instant Pot in the order described above. Then, cook under high pressure for 2 minutes and then release using the quick release method. Also, swap barley for dry rigatoni.

WINTER VEG AND BARLEY SOUP

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.

LENTIL BARLEY SOUP {VEGAN}

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.