VEGETABLE AND PEARL BARLEY SOUP RECIPE RECIPES

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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

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

VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT



Vegetable Beef Barley Soup Recipe: How to Make It image

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 07 hours 45 minutes

Prep Time 45 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 18

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 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.

Nutrition Facts : Calories 364 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 22g protein. Diabetic Exchanges 2 starch

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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!
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The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri
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