BARLEY VEGETABLE SOUP RECIPES

Name: Barley Vegetable Soup
Prep time: 25 min
Cook time: 8 h 15 min
Total time: 8 h 40 min
Yield: 12 servings (about 3-1/2 quarts).
Ingredients: 1 large sweet potato, peeled and cubed; 1-1/2 cups fresh baby carrots, halved; 1-1/2 cups frozen cut green beans; 1-1/2 cups frozen corn; 3 celery ribs, thinly sliced; 1 small onion, chopped; 1/2 cup chopped green pepper; 2 garlic cloves, minced; 6 cups water; 2 cans (14-1/2 ounces each) vegetable broth; 1 cup medium pearl barley; 1 bay leaf; 1-3/4 teaspoons salt; 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Barley Vegetable Soup Recipe: How to Make It image

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

Total Time 08 hours 40 minutes

Prep Time 25 minutes

Cook Time 08 hours 15 minutes

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch

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

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