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
MOM'S BEEF BARLEY SOUP
The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn't wait until it was finished and dig in. Let's just say, we weren't disappointed one bit!
Provided by Deb Lund
Categories Beef Soups
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
- 2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
- 3. Into the same pan now cleaned, add other tablespoon of oil.
- 4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
- 5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
- 6. Add the bay leaf, seasoned salt and the pepper.
- 7. Bring to boil, turn down and gently simmer covered for about 1 hour.
- 8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
- 9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
- 10. Serve with a crusty bread and a salad for a complete meal.
BEAN AND BARLEY SOUP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
- Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g
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
MOM'S BEAN AND BARLEY SOUP
Another heart-warmer, hearty soup from my mom. Kids love it. Tastes even better on the second day.
Provided by Sarah Chana
Categories Polish
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
- Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
- While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
- Season with salt, pepper, dill to taste.
Nutrition Facts : Calories 94.1, Fat 0.5, SaturatedFat 0.1, Sodium 106.8, Carbohydrate 19.3, Fiber 4.5, Sugar 1.2, Protein 3.8
BARLEY, BEAN AND VEGETABLE SOUP
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
- Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.
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
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.
GRANDMAS BEAN AND BARLEY SOUP (NIGELLA LAWSON) (VEGAN)
this soup is awesome, its in kiddies section of nigella feast, starchy sweetly comforting and give you a big hug. It makes you feel better when your ill and can be made into other things with leftovers, the only change I have made from nigellas recipe is to use veg stock. Now this soup my way is vegan and very good for you however it can be transformed into naughty meaty very easily. EG: add chopped extra crispy bacon on top or stirred in = gorgous and filling tea. Leave it thick add some rosemary and serve as a side to roast lamb. My husband put bacon on his tonight. the leftovers will tommorow provide a base for a chicken stew for the husband, add some wine/ lemon juice chicken etc. ill post recipe for that tommorow after ive made it. its all about being economical at the mo with credit crunch. i should know im a debt counsellor for a national charity- did i mention this recipe is actually very cheap? oh yeah i dont add parsley cos my husband doesnt like it oh and i season mine with plenty of pepper
Provided by cakeinmyface
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
- chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
- stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
Nutrition Facts : Calories 263.3, Fat 0.8, SaturatedFat 0.2, Sodium 43.2, Carbohydrate 55.2, Fiber 13, Sugar 9, Protein 10.9
BARLEY AND SPRING ONION SOUP WITH FAVA BEANS
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers' market. You can make a quick vegetable stock with the trimmings while you're prepping the ingredients.
Provided by Martha Rose Shulman
Categories one pot, soups and stews
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
- Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.
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
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