BARLEY BROCCOLI SOUP
This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
BARLEY, BROCCOLI, AND CANNELLINI BEAN SOUP
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Put the barley in a soup pot; add enough water to cover by 3 in. and a large pinch of salt. Put a lid on the pot, bring water to a slow but steady simer, and cook for about 45 min. or until the barley is tender. Drain when done, collecting the water in a bowl for possible use later. 2. While the barley is cooking, detach the florets and any small leaves from the broccoli and put them in a bowl of cold water. 3. Pare away from the broccoli's main stems, and from the florets' stems as well, the hard, dark green rind and any other tough stringy part. 4. Wash the stems under cold running water, and the florets in several changes of cold water. 5. Bring a pot of water to a boil, add 2 Tbs. salt and the thick main broccoli stems. The salt is to keep the broccoli green and it will not make it too salty. Cook for 7 or 8 min., then add the florets. When the water returns to a boil, cook for another 10 min. or so, then drain. Chop the broccoli rather fine and set aside. 6. Put the olive oil and garlic in a soup pot, turn on the heat to medium, and cook the garlic, stirring frequently, just until it becomes colored a deep ivory. 7. Add the broccoli and cook for 2 or 3 min. turning it over from time to time to coat it well. 8. If using canned cannellini, drain and discard the liquid. Add the drained cannellini beans and barley and stir once or twice. 9. Add enough of the barley's water, and if not enough, plain tap water, to cover by at least 2 in. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 sec. Cook at a steady but gentle simmer for about 5 min. Trickle olive oil in each serving.
BROCCOLI BARLEY SOUP
The addition of barley makes this both a flavorful and hearty broccoli soup.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.
BARLEY AND CANNELLINI BEAN STEW
This is a great stew for cold winter nights! Serve with warm whole grain rolls or grilled cheese sandwiches. Caution: it does make a lot, but freezes well. It can be reheated directly from the freezer in the microwave. Just heat for 2 minutes at a time, stirring between each until it is as hot as you'd like it.
Provided by dicentra
Categories Stew
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the garlic and onion in the oil in a large soup pot.
- Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.
- Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.
- Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.
- Serve immediately.
Nutrition Facts : Calories 215.2, Fat 4.3, SaturatedFat 0.6, Sodium 240, Carbohydrate 37.7, Fiber 9.2, Sugar 5.9, Protein 9.2
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