RECIPE FOR VEGETABLE BARLEY SOUP RECIPES

Name: Barley Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 3/4 cup pearl barley; 11 cups vegetable stock (see recipe for Vegetable Stock #54127); 2 tablespoons canola oil or 2 tablespoons olive oil; 1 1/2 cups chopped onions; 1 cup chopped carrot; 1/2 cup chopped celery; 1 cup thinly sliced mushroom; salt; 1/2 bunch fresh parsley

BARLEY VEGETABLE SOUP RECIPE - FOOD.COM

Barley Vegetable Soup Recipe - Food.com image

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!

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup pearl barley
11 cups vegetable stock (see recipe for Vegetable Stock #54127)
2 tablespoons canola oil or 2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 cup thinly sliced mushroom
salt
1/2 bunch fresh parsley

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.

Nutrition Facts : Calories 160.9, FatContent 5.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 30.6, CarbohydrateContent 26.4, FiberContent 5.7, SugarContent 3.4, ProteinContent 3.8

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

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