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
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
BARLEY AND BEAN SOUP RECIPE
Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients in Dutch oven or large deep skillet.
- Bring to boil on medium heat 10 min., stirring occasionally. Cover.
- Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BEEF, BARLEY, AND BEAN SOUP
Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!
Provided by Impera_Magna
Categories Vegetable
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
- Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
- This can be eaten after 4 or 5 hours, but it improves with longer cooking.
VEGETABLE-BEEF-BARLEY SOUP
Soup's on in short order with six simple ingredients!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 9 g, TransFat 0 g
BARLEY BEAN SOUP
This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Provided by TishT
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
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