Kalebarley Soup Recipes

KALE & BARLEY SOUP

Steps:

• Cook bacon, onions and carrots in Dutch oven on medium heat 12 min. or until bacon is almost done and vegetables are tender, stirring occasionally. Add garlic; cook and stir 2 min.
• Stir in chicken broth, pasta sauce and barley. Bring just to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Add kale and beans; stir. Cook on medium heat 10 min., stirring occasionally.

KALE AND BARLEY SOUP

Steps:

• Heat oil in a deep heavy bottom pan. Add veggies with garlic and ginger and saute until veggies are soft. (3-4 minutes)
• Add 5 cups of vegetable stock, herbs, and barley. Bring to boil and simmer for 15-20 minutes or until barley is tender.
• Now add salt (taste the soup base before adding salt since if using canned stock, it will already have salt in it). Add chopped kale leaves (discard stems), lemon zest and simmer on low heat for about 5 minutes. Finish with fresh chopped parsley leaves and more lemon juice. Serve and enjoy!

TUSCAN BARLEY SOUP

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

KALE BARLEY SOUP

Steps:

• In a large stockpot, heat oil on medium. Add onion and sauté, stirring occasionally, for about 3 minutes, until translucent. Add carrots and sauté until soft, about 5 minutes. Add garlic, tomato, barley, cumin, turmeric, salt and pepper; stir to combine. Reduce heat to medium-low. Add 4 cups water, cover and simmer for 10 minutes. Add kale and simmer until kale turns bright green, about 5 minutes.

KALE SOUP

Steps:

• Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
• Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
• Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY

Steps:

• Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
• Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
• Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
• Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.