Barley Soup With Potatoes And Carrots Recipes

SARAH'S POTATO BARLEY SOUP

Sarah's Potato Barley Soup image

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

Provided by Sarah_Ont

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
3 cloves garlic, minced
3 cups potatoes, peeled and diced
2 carrots, large ones,sliced
2 bay leaves
3/4 cup barley
8 cups instant chicken broth (like OXO)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram

Steps:

Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
Add everything else and cook for about 45 minutes.
Take out bay leaves before serving!

Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9

BARLEY SOUP WITH POTATOES AND CARROTS

Barley Soup With Potatoes and Carrots image

From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

Provided by Dona England

Categories Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

10 cups homemade chicken broth
1 cup pearl barley
2 tablespoons olive oil
2 tablespoons butter
1 large onion, cut in 1/2 inch dice
1 large celery rib, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 tablespoon fresh marjoram, chopped
1 teaspoon chopped fresh rosemary
2 medium boiling potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
salt and pepper
1/2 cup grated parmesan cheese

Steps:

Bring the broth to a boil in a large soup pot over medium-high heat.
Stir in the barley, 1/4 cup at a time.
Reduce the heat to a very slow but steady simmer.
Cover and cook until the barley is almost tender, about 30 minutes.
Heat the oil and butter in a medium size skillet over med-high heat.
Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
Add the potatoes and carrots and cook until tender, about 30 minutes.
Season with salt and pepper.
Serve in warmed bowls with a sprinkling of grated parmesan.

CARROT, CHICKEN & BARLEY SOUP

Carrot, Chicken & Barley Soup image

The next time youre having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. Its a delicious, warming soup for any time of year.

Provided by mustardcomms

Time 35m

Yield Serves 6

Number Of Ingredients 8

Ingredients

15ml/1tbsp vegetable oil
450g/1lb carrots, peeled and sliced
1 leek, cleaned and sliced
1.2lt/2 pt chicken stock
75g/3oz pearl barley
175g/6oz cooked chicken, broken into bite sized chunks
175g/6oz cooked potatoes, chopped
100g/4oz cooked vegetables such as peas, broccoli, or green beans

Steps:

1. Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
2. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

POTATO-BEEF BARLEY SOUP

Potato-Beef Barley Soup image

I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (4 quarts).

Number Of Ingredients 12

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
7 cups water
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (28 ounces) crushed tomatoes, undrained
2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons garlic powder
2-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 package (16 ounces) frozen cut green beans
1/2 cup quick-cooking barley

Steps:

In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BEEF AND BARLEY SOUP III

Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

Steps:

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

SAUSAGE BARLEY SOUP

Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

More about "barley soup with potatoes and carrots recipes"

VEGETABLE BARLEY SOUP - THE CLEVER MEAL

2020-04-03 Saute’ carrots, onion, celery in olive oil for about 5-7 minutes ( soffritto) Add garlic and herb and stir until fragrant, about 1 minute. Stir in …
From theclevermeal.com
4.9/5 (12)
Category Soup
Cuisine Mediterranean, Vegan, Vegetarian
Calories 249 per serving

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.

Barley Soup With Potatoes And Carrots Recipes

SARAH'S POTATO BARLEY SOUP

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

BARLEY SOUP WITH POTATOES AND CARROTS

From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

CARROT, CHICKEN & BARLEY SOUP

POTATO-BEEF BARLEY SOUP

BEEF AND BARLEY SOUP III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

SAUSAGE BARLEY SOUP

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