SLOW COOKER BARLEY SOUP RECIPES

Name: Slow Cooker Split Pea Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings (2 quarts).
Ingredients: 1 package (16 ounces) dried green split peas, rinsed; 2 cups cubed fully cooked ham; 1 large onion, chopped; 1 cup julienned or chopped carrots; 3 garlic cloves, minced; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 1 carton (32 ounces) reduced-sodium chicken broth; 2 cups water

SLOW COOKER SPLIT PEA SOUP RECIPE: HOW TO MAKE IT

Slow Cooker Split Pea Soup Recipe: How to Make It image

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories Dinner Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Nutrition Facts : Calories 260 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 15g fiber), ProteinContent 23g protein. Diabetic Exchanges 2-1/2 starch

SLOW-COOKER BEEF AND BARLEY RECIPE - FOOD NETWORK

Slow-Cooker Beef and Barley Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups low-sodium beef broth
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Horseradish, for serving (optional)

Steps:

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
Photograph by Antonis Achilleos

Nutrition Facts : Calories 647, FatContent 29 grams, SaturatedFatContent 11 grams, CholesterolContent 96 milligrams, SodiumContent 897 milligrams, CarbohydrateContent 57 grams, FiberContent 12 grams, ProteinContent 40 grams

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