HEARTY BUTTERNUT SQUASH BARLEY SOUP
This Hearty Butternut Squash Barley Soup is full of healthy protein, low glycemic grains, and super healthy vegetables. Make it on the weekend and enjoy all week for lunch or dinner. Also good for freezing.
Provided by Maria Ushakova
Categories Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground chicken and cook breaking into small pieces with the back of a wooden spoon.
- Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
- In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
- Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
- Add the parsley and turn off the heat.
Nutrition Facts : Calories 376 calories, Carbohydrate 38.8 grams carbohydrates, Cholesterol 60.1 milligrams cholesterol, Fat 15.5 grams fat, Fiber 9.4 grams fiber, Protein 22.5 grams protein, SaturatedFat 3.2 grams saturated fat, ServingSize 1/7 of recipe, Sodium 287.9 milligrams sodium, Sugar 6.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.3 grams unsaturated fat
BUTTERNUT SQUASH AND BARLEY SOUP
I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. -Julie Sloan, Osceola, Indiana
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
BARLEY-STUFFED BUTTERNUT SQUASH
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Provided by Spooky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
- Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
- Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
- Bake in the preheated oven until cheese is golden, about 30 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.8 g, Cholesterol 43.8 mg, Fat 10 g, Fiber 1.5 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 1311.2 mg, Sugar 9.1 g
BEEF BARLEY SOUP WITH ROASTED VEGETABLES
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. 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 water if necessary.
Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.
BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
WEIGHT WATCHERS BARLEY WITH BUTTERNUT SQUASH, APPLES AND ONIONS
This recipe comes from the Weight Watchers website but I had to share it here because it's absolutely fabulous. The combination might seem a little strange but it was an instant hit with my family and is one of my favorite dishes. The garlic and thyme blend with the sweet and savory flavors to perfection--you will not believe your mouth! You can serve this with salmon or chicken or do like I do and make it your main course!
Provided by Vraklis
Categories Grains
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 3 cups of water and 1/2 teaspoon of the salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and cook, stirring often, until it's starting to soften--about five minutes. Add the onion and red pepper and cook for an additional 3 minutes.
- Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 1 cup per serving.
- *To make this vegetarian, use vegetable broth in place of the chicken broth.
Nutrition Facts : Calories 191.6, Fat 4.2, SaturatedFat 0.6, Sodium 522.1, Carbohydrate 36.9, Fiber 7.7, Sugar 9, Protein 4.5
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