Warming Barley And Vegetable Soup Recipes

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.

Steps:

• Rinse the pearl barley in water. You may need to soak it if the package directions recommend it. Otherwise try to find a "no-soak" variety.
• Put the pearl barley and chicken stock in a large saucepan. Bring to a boil and simmer, covered, for 45 minutes. Skim off any scum.
• Stir in all the vegetables from carrots to garlic. Crumble in the stock cube (I use this purely to add flavour- you could use another seasoning mix).
• Simmer, covered, for 1 hour. The vegetables should be covered by enough liquid throughout- add more stock or water if they are not.
• Season with salt and pepper to taste. If the soup is too thick for your liking, stir in a small amount of water or milk.
• Serve hot and enjoy!

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.

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.