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
WHITE BEAN, SPINACH, AND BARLEY STEW
This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.
Provided by SpicyBoston
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g
WHITE BEAN AND BARLEY SOUP
Make and share this White Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion and garlic in oil.
- Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.
Nutrition Facts : Calories 182.9, Fat 2.4, SaturatedFat 0.5, Sodium 272.8, Carbohydrate 30.9, Fiber 9.4, Sugar 3.8, Protein 11.1
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
WHITE BEAN BARLEY VEGETABLE SOUP
Came up with this slow-cooker recipe to combine elements of various soup recipes that seemed interesting. The results were tasty and nutritious. This recipe was made in a 6-quart crockpot, and is sized to fit it. If starting with dried beans, like I did, cook overnight on low in your slow cooker. I used great northern beans in this recipe.
Provided by Myra9035
Categories Clear Soup
Time 12h45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pick over / rinse the dried beans, and add them to the slow cooker crock pot. Cover them with about 6 cups of water. Add the minced onion, minced garlic and bay leaves. Set the slow cooker to "Low" and cook overnight or about 6 hours.
- In the morning or when done, pour the beans into a colander and rinse. Try to preserve the minced garlic / onion if possible, but pick out the bay leaves. Return the beans to the pot, and add in the remainder of the ingredients, making sure to stir thoroughly.
- Set the slow cooker to "High" and cook approximately 6 hours, again. Stir and check on the soup every 2 hours if possible, and add more broth or lower heat to "Low" if necessary.
Nutrition Facts : Calories 181.3, Fat 0.8, SaturatedFat 0.2, Sodium 24.3, Carbohydrate 36.2, Fiber 8.1, Sugar 2.1, Protein 9
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
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