Chunky Vegetable And Barley Soup Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Steps:

• Throw everything into your crockpot and cook on low for 6 to 7 hours.
• The longer you cook it the thicker the soup will get as the barley.
• will soak up the liquid so if you are home just keep an eye on it now.
• and then to see if it is getting too thick for your liking.

Steps:

• On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
• Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
• Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
• Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.

Steps:

• In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
• Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Steps:

• In a large pot, melt butter over medium-high heat.
• Add onion, carrot and celery and saute until softened.
• Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
• Stir in barley.
• Lower heat and cover.
• Gently simmer for 1-1/2 hours or until barley is tender.
• Stir in frozen green beans during the last 10 minutes of cooking.
• Remove from heat and stir in dill weed.
• Serve warm.