Crock Pot Lentil Vegetable Barley Soup Recipe 425

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP

Steps:

• Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
• Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)

Steps:

• As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

LENTIL BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

LENTIL-VEGGIE SOUP (CROCK POT)

Steps:

• Rinse lentils.
• Place all ingredients except the pepper into a 4-6 quart slow cooker.
• Cover and cook on low for at least 12 hours, or high for at least 5 hours.
• Season with pepper and remove the bay leaves before serving.

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

SLOW COOKER LENTIL SOUP

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

CROCK POT VEGETARIAN LENTIL SOUP

Steps:

• Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
• Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.

LENTIL AND BARLEY SOUP

Steps:

• Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
• Add the stock, bring to a simmer, then stir in the lentils and barley.
• Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
• Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

BARLEY LENTIL SOUP

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

CROCK POT VEGETABLE BARLEY SOUP

Steps:

• In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.