Broccoli And Barley Vegetable Soup Recipes

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BROCCOLI AND BARLEY SOUP



Broccoli And Barley Soup image

Provided by 77mc

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, thinly sliced
2/3 cup quick-cooking barley
3 1/2 cups water
1/2 cup chicken broth
1 can (14.5 ounce size) no-salt-added stewed tomatoes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
4 cups small broccoli florets

Steps:

  • In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat. Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.

Nutrition Facts :

BROCCOLI AND BARLEY VEGETABLE SOUP



Broccoli and Barley Vegetable Soup image

Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.

Provided by Laka

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 garlic cloves, chopped
100 g leeks, sliced
1/2 cup barley, washed and drained
6 cups water (2 4)
180 g broccoli, divided into small florets
120 g cauliflower, divided into small florets
120 g Brussels sprouts, cut into quarters
1 carrot, sliced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

  • Sauté leeks and garlic in olive oil for 2 minutes.
  • Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
  • Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

Nutrition Facts : Calories 404.8, Fat 10.1, SaturatedFat 1.7, Sodium 887.2, Carbohydrate 70.1, Fiber 24, Sugar 19.4, Protein 21.9

BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

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

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

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