CURRIED VEGETABLE BARLEY SOUP
This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
- Add garlic and curry powder and cook, stirring constantly, for one more minute.
- Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
- Remove from heat. Taste and add more salt and pepper if desired. Serve.
BEAKER'S VEGETABLE BARLEY SOUP
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g
CURRIED VEGETABLE SOUP
I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
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