Dilled Vegetable Barley Soup Recipes

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DILLED VEGETABLE BARLEY SOUP



Dilled Vegetable Barley Soup image

You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.

Provided by Karen Riches

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

Time 2h30m

Yield 12

Number Of Ingredients 14

1 cup uncooked pearl barley
2 cups water
1 tablespoon butter
½ cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
½ cup dry white wine
1 (8 ounce) package mushrooms, chopped
2 teaspoons dried dill weed
1 teaspoon soy sauce
8 cups turkey broth
ground black pepper to taste

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g

VEGETABLE BEAN BARLEY SOUP



Vegetable Bean Barley Soup image

This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

1 medium onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dill weed
2 tablespoons canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 cup chopped carrots
1/2 cup medium pearl barley
1 can (15-3/4 ounces) pork and beans
2 small zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cider vinegar

Steps:

  • In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

VEGETARIAN BARLEY-VEGETABLE SOUP



Vegetarian Barley-Vegetable Soup image

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

Provided by Charishma_Ramchanda

Categories     Low Protein

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 medium onions, peeled and chopped
2 carrots, diced
2 stalks celery, sliced 1/4-inch thick
2 quarts water
1 lb tomatoes, chopped
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup pearl barley
2 cups frozen green beans
2 tablespoons chopped fresh dill weed

Steps:

  • In a large pot, melt butter over medium-high heat.
  • Add onion, carrot and celery and saute until softened.
  • Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
  • Stir in barley.
  • Lower heat and cover.
  • Gently simmer for 1-1/2 hours or until barley is tender.
  • Stir in frozen green beans during the last 10 minutes of cooking.
  • Remove from heat and stir in dill weed.
  • Serve warm.

DILLED VEGETABLE BARLEY SOUP



Dilled Vegetable Barley Soup image

You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.

Provided by Karen Riches

Categories     Barley Soup

Time 2h30m

Yield 12

Number Of Ingredients 14

1 cup uncooked pearl barley
2 cups water
1 tablespoon butter
½ cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
½ cup dry white wine
1 (8 ounce) package mushrooms, chopped
2 teaspoons dried dill weed
1 teaspoon soy sauce
8 cups turkey broth
ground black pepper to taste

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g

VEGETABLE-BARLEY SOUP



Vegetable-barley Soup image

Make and share this Vegetable-barley Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Beans

Time 40m

Yield 24 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
2 medium onions, chopped small
2 large carrots, peeled and sliced
2 large celery ribs, chopped small
1 teaspoon granulated garlic powder
16 cups water
4 cups vegetable broth
28 fluid ounces canned tomatoes, mash and include liquid
15 fluid ounces canned red kidney beans, including liquid
3/4 cup pearl barley
2 large potatoes, peeled and cubed 1/2 inch
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
3 tablespoons chicken soup base (optional)
2 teaspoons curry powder
1/2 teaspoon black pepper
2 cups thinly sliced green cabbage
1 tablespoon soy sauce
3 teaspoons dried dill weed
1/2 cup grated parmesan cheese

Steps:

  • In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
  • Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
  • Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
  • Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
  • Adjust seasonings to taste.
  • Remove from heat when done and let sit for about 10 minutes before serving.
  • When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
  • Refrigerate any unused portion of soup.

Nutrition Facts : Calories 102.5, Fat 2.6, SaturatedFat 0.7, Cholesterol 1.8, Sodium 200.3, Carbohydrate 17.1, Fiber 3.9, Sugar 2.2, Protein 3.8

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