Barley And 5 Legume Soup Mix Recipes

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SLOW-COOKER BEAN AND BARLEY SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15



Slow-Cooker Bean and Barley Soup image

Steps:

  • Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

WILD RICE AND BARLEY SOUP MIX

Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13



Wild Rice and Barley Soup Mix image

Steps:

  • In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.

1 tablespoon brown sugar
2 teaspoons Italian seasoning
1/2 teaspoon dried minced garlic
1/2 teaspoon ground celery seed
1/2 teaspoon pepper
1/2 cup medium pearl barley
1/3 cup dried vegetable flakes
3 tablespoons chicken bouillon granules
1/2 cup uncooked wild rice
1/2 cup dried minced onion
ADDITIONAL INGREDIENTS:
8 cups water
Real bacon bits, optional

CHICKEN BARLEY SOUP

No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 12



Chicken Barley Soup image

Steps:

  • In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

SAUSAGE BARLEY SOUP

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8



Sausage Barley Soup image

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

17-BEAN AND BARLEY SOUP MIX

Here's a Trader Joe's copycat recipe for their packaged '17-Bean and Barley Mix'. In addition, this soup recipe is printed on the back of the package. The only thing I changed was to use roasted tomatoes for standard (Recipe #464021). You have the option to substitute other beans or legumes of your choice. For example, I replaced the pinto beans with anasazi beans and tossed in a few adzuki beans for good luck. Most of the beans/legumes to prepare this recipe I have on hand in the pantry and those I don't I purchase in the bulk section at the natural food store. The beans/legumes are combined in a large bowl, stored in a container in the pantry; saving the rest for another time. I don't think sauteeing a few mushrooms and adding to the soup would hurt either. For the carnivores, throw in some meat: sausage, leftover chicken or turkey, etc. Makes a great hostess gift, too. The soup can also be prepared in a crock pot on LOW if you prefer.

Provided by COOKGIRl

Categories     Beans

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 30



17-Bean and Barley Soup Mix image

Steps:

  • BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
  • PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
  • Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
  • Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
  • Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
  • SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
  • In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
  • Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
  • Cover and simmer approximately 1 hour or to desired tenderness.
  • Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
  • Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
  • If desired, a small amount of fresh parsley garnished each serving, as a suggestion.

baby lima beans
black turtle beans
black-eyed peas
dark red kidney beans
garbanzo beans
great northern bean
green lentil
split peas
1 large lima beans
light red kidney beans
navy beans
pink beans
pinto beans
red lentil
1 small red beans
1 small white beans
yellow split peas
pearl barley
2 cups bean and soup mix
64 ounces vegetable broth (8 cups) or 64 ounces chicken broth (8 cups)
1 cup onion, diced
1 cup celery, diced (I like to include the leaves for flavor)
1 cup carrot, sliced
1 cup bell pepper, diced (I used red)
1 garlic clove, minced
2 tablespoons olive oil
1 bay leaf (I keep fresh bay leaves in the freezer)
1 teaspoon salt-free Italian herb seasoning
15 ounces roasted tomato puree (diced or pureed) or 1 (15 ounce) can fire-roasted tomatoes (diced or pureed)
salt and pepper, to taste

BEAN AND BARLEY SOUP MIX

Make and share this Bean and Barley Soup Mix recipe from Food.com.

Provided by Aroostook

Categories     Grains

Time 25m

Yield 8 cups

Number Of Ingredients 17



Bean and Barley Soup Mix image

Steps:

  • Layer all together in a jar or plastic bag.
  • For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
  • include these directions: Sort and Rinse beans.
  • In large covered pot combine beans with 8 cups of water.
  • Bring to boil and boil for 5 minutes.
  • Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
  • Combine beans with broth, rice, onion and spices.
  • Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
  • Stir occasionally and add water as needed so that the beans are well covered.
  • Add tomatoes the last hour of cooking.
  • Remove bay leaf before serving.
  • OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
  • Add tomatoes during last bit and serve remember to remove the bay leaf.

1/4 cup anasazi beans
1/4 cup pearl barley
1/4 cup lentils
1/4 cup dried split green peas
1/4 cup dried red beans
1/4 cup white dried navy beans
1/4 cup dried pink beans
1/4 cup dried black turtle bean
1/4 cup dried split yellow peas (or any combination to make 2 1/4 cups)
1/2 cup brown rice
1/2 cup dried onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 tablespoon crushed basil leaves
1 teaspoon black pepper
1/2 teaspoon ground ginger
1 bay leaf

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