BARLEY PUMPKIN SOUP
Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
- Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
- Place half of the pumpkin mixture in a food processor bowl or blender container.
- Cover and process or blend till nearly smooth.
- Pour into a bowl.
- Repeat with remaining mixture.
- Return all to saucepan.
- Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
- To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.
Nutrition Facts : Calories 194.9, Fat 7.4, SaturatedFat 2.7, Cholesterol 10.7, Sodium 268.1, Carbohydrate 27.1, Fiber 6.2, Sugar 4.4, Protein 7.9
MY PUMPKIN AND BARLEY SOUP
Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.
Provided by kate09
Categories Chowders
Time 22m
Yield 1 pot, 5-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
- Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
- Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
- Serve either straight as it is, or garnish with some fresh dill and/or sour cream.
Nutrition Facts : Calories 126.8, Fat 0.8, SaturatedFat 0.2, Sodium 533.5, Carbohydrate 27.4, Fiber 5.8, Sugar 2.8, Protein 4.8
COMFORTING BARLEY & PUMPKIN BEEF STEW
There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 9 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
SPRING BARLEY SOUP
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Provided by Ali Slagle
Categories soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)
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