BARLEY VEGETABLE SOUP RECIPE - FOOD.COM
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
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
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
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
More about "recipe vegetable barley soup recipes"
VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 07 hours 45 minutes
Category Lunch
Calories 364 calories per serving
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Calories 255 calorie per serving
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Calories 255 calorie per serving
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
BEEF BARLEY VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
VEGAN AND BARLEY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY VEGETABLE SOUP RECIPE (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
HEARTY VEGETABLE & BEEF BARLEY SOUP RECIPE | QUAKER OATS
From quakeroats.com
HAMBURGER VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
BEAN & BARLEY SOUP RECIPE - EATINGWELL
From eatingwell.com
HEARTY VEGETABLE & BEEF BARLEY SOUP RECIPE | QUAKER OATS
From quakeroats.com
HAMBURGER VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
BEAN & BARLEY SOUP RECIPE - EATINGWELL
From eatingwell.com
BEEF BARLEY SOUP RECIPE - SERIOUS EATS
From seriouseats.com
VEGETABLE BARLEY SOUP - THE CLEVER MEAL
From theclevermeal.com
BEAN & BARLEY SOUP RECIPE - EATINGWELL
From eatingwell.com
BEEF BARLEY SOUP RECIPE - SERIOUS EATS
From seriouseats.com
VEGETABLE BARLEY SOUP - THE CLEVER MEAL
From theclevermeal.com