BARLEY SOUP RECIPE VEGETARIAN RECIPES

CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES

Chicken Vegetable Barley Soup Recipe | Allrecipes image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

Categories Barley Soup

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 31.3 mg, FatContent 12 g, FiberContent 5.6 g, ProteinContent 16 g, SaturatedFatContent 2.7 g, SodiumContent 61.6 mg, SugarContent 2.8 g

BEAN & BARLEY SOUP RECIPE - EATINGWELL

Bean & Barley Soup Recipe - EatingWell image

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Provided by David Bonom

Categories Healthy Soup Recipes

Total Time 45 minutes

Number Of Ingredients 12

Ingredients

4 teaspoons extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 teaspoon dried basil
1 (15 ounce) can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
¾ cup quick-cooking barley
1 (5 ounce) package baby spinach (6 cups)
¼ cup grated Parmesan cheese
¼ teaspoon ground pepper

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

Nutrition Facts : Calories 333.1 calories, CarbohydrateContent 54.7 g, CholesterolContent 4.3 mg, FatContent 7.8 g, FiberContent 11.9 g, ProteinContent 13.4 g, SaturatedFatContent 1.5 g, SodiumContent 618.7 mg, SugarContent 10.7 g

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