BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
CHICKEN VEGETABLE BARLEY SOUP
Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
- Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
Nutrition Facts : Calories 343.1, Fat 13.7, SaturatedFat 3.1, Cholesterol 39.4, Sodium 588.3, Carbohydrate 34.2, Fiber 5.8, Sugar 6.2, Protein 21.1
BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWEST CHICKEN BARLEY CHOWDER
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
VEGETABLE, BARLEY AND CHICKEN CHOWDER
Steps:
- Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.
BARLEY VEGETABLE SOUP
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
Provided by Rita1652
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine the barley and 3 cups of vegetable stock.
- Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
- Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
- Cover and cook the vegetables for about 5 minutes, until they begin to soften.
- Add the remaining vegetable stock and simmer 30 minutes, covered.
- Add the barley and simmer 5 minutes more.
- Add salt to taste and ladle into bowls.
- Serve garnished with chopped fresh parsley.
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