MY PUMPKIN AND BARLEY SOUP
Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.
Provided by kate09
Categories Chowders
Time 22m
Yield 1 pot, 5-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
- Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
- Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
- Serve either straight as it is, or garnish with some fresh dill and/or sour cream.
Nutrition Facts : Calories 126.8, Fat 0.8, SaturatedFat 0.2, Sodium 533.5, Carbohydrate 27.4, Fiber 5.8, Sugar 2.8, Protein 4.8
BARLEY PUMPKIN SOUP
Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
- Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
- Place half of the pumpkin mixture in a food processor bowl or blender container.
- Cover and process or blend till nearly smooth.
- Pour into a bowl.
- Repeat with remaining mixture.
- Return all to saucepan.
- Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
- To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.
Nutrition Facts : Calories 194.9, Fat 7.4, SaturatedFat 2.7, Cholesterol 10.7, Sodium 268.1, Carbohydrate 27.1, Fiber 6.2, Sugar 4.4, Protein 7.9
COMFORTING BARLEY & PUMPKIN BEEF STEW
There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 9 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
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