Pearl Barley Soup Recipes

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HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

BEEF AND BARLEY SOUP



Beef and Barley Soup image

All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 4h

Yield Makes 9 1/2 cups

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 pound London broil, cut into 3/4-inch cubes
Coarse salt and freshly ground pepper
1 large onion, chopped
1 medium carrot, chopped
8 ounces cremini mushrooms, trimmed and thinly sliced
2 tablespoons minced garlic (from 4 cloves)
2 tablespoons tomato paste
3/4 cup dry red wine
4 cups chicken stock
3 cups water
3/4 cup hulled or pearl barley, rinsed and drained
1/4 cup coarsely chopped flat-leaf parsley
Garnish: grated fresh horseradish

Steps:

  • Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
  • Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
  • Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
  • Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
  • Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

Nutrition Facts : Calories 292 g, Cholesterol 33 g, Fiber 6 g, Protein 24 g, SaturatedFat 2 g, Sodium 395 g

PEARL BARLEY CASSEROLE



Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  • Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

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

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

PEARL BARLEY SOUP



Pearl Barley Soup image

I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!

Provided by Tisme

Categories     Onions

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

1 large carrot, diced
2 sticks celery, diced
10 small baby onions, peeled and whole
1/2 leek, chopped
1 swede, diced small
2 bay leaves
2 sprigs thyme
1/2 cup barley, parboiled (boil in water 20-30 minutes and drain)
2 liters vegetable stock
6 tomatoes, peeled & chopped
1/8 cabbage, chopped very finely
1 tablespoon dry sherry
1/4 teaspoon ground coriander
1/2 cup peas
6 Brussels sprouts, blanched and cut into quarters lengthways
1/4 bunch parsley, chopped
3 tablespoons parmesan cheese, grated
fresh ground black pepper

Steps:

  • Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
  • Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
  • Add the sherry and coriander. Remove bay leaves.
  • In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
  • Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
  • Serve with crusty bread.

PEARL BARLEY SOUP



Pearl Barley Soup image

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Provided by Nagi

Categories     Soup

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 onion (, finely diced)
2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
2 celery stems (, chopped into 1cm / 0.4" cubes)
2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 garlic cloves (, finely minced)
1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
1/4 tsp ground coriander
1/4 tsp ground fennel
2 fresh bay leaves ((or 1 dried))
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves

Steps:

  • Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
  • Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
  • Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
  • Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
  • Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Nutrition Facts : Calories 262 kcal, Carbohydrate 47 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 2186 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving

PEARL BARLEY SOUP



Pearl Barley Soup image

Healthy and hearty soups don't need to be a bowl of tasteless broth with a few chopped vegetables thrown in for colour! Pearl Barley Soup is just as delicious as it looks! It is full of good-for-you vegetables and prepared with delicious barley too!

Provided by Lord Byron's Kitchen

Categories     Main Course

Time 1h10m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, (finely chopped)
2 stalks celery, (sliced 1/4 inch thick)
2 medium carrots (sliced 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, (minced)
6 cups low sodium vegetable stock
2 cups canned diced tomatoes, (with juice)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup pearl barley, (rinsed under cold running water)
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn
1/4 cup fresh parsley, (finely chopped)

Steps:

  • Use a heavy-bottomed pot with a heavy lid when preparing this soup. Add the onion, carrots, celery, and olive oil to the pot. Over medium-high heat, sauté the vegetables for 6-8 minutes.
  • Add the garlic, salt, and ground black pepper. Sauté for another 2 minutes. Be sure to stir often.
  • Next, add the canned tomatoes with the tomato juice, vegetable stock, dried basil and dried oregano. Continue to cook over medium-high heat until the broth comes to a boil.
  • Add in the barley, stir well and reduce the heat to medium. Place the lid on the pot, and simmer the soup for 25-30 minutes, or until the barley is cooked through. Be sure to stir the soup every 5-7 minutes. If the soup looks like it doesn't have enough liquid, add one cup of water, stir well and continue to cook.
  • Next, add in the frozen green beans, green peas, and corn. Stir into the soup. Place a lid on the pot and cook for 3-5 minutes.
  • Turn off the heat. Taste and add more salt if needed. Depending on the stock you used, you may need to adjust the seasoning.
  • Finally, stir through the fresh parsley and serve.

Nutrition Facts : Calories 177 kcal, Carbohydrate 31 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 1280 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHICKEN AND PEARL BARLEY SOUP



Chicken and Pearl Barley Soup image

This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups.

Provided by JustEmma

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces boneless skinless chicken
1 ounce pearl barley, cooked to packet instructions
1 1/2 pints chicken broth
1 leek, finely sliced
1 carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons flat leaf parsley, chopped
1 teaspoon vegetable oil

Steps:

  • Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
  • Dice up the chicken and add to the vegetables, fry for another couple of minutes.
  • Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
  • Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
  • Season to taste and serve.

Nutrition Facts : Calories 152.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 36.6, Sodium 640.8, Carbohydrate 11.5, Fiber 2.2, Sugar 2.4, Protein 17.1

WINTER VEG AND BARLEY SOUP



Winter Veg and Barley Soup image

This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.

Provided by veganbrum

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
  • Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
  • Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

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2021-05-03 Method: Immediately add the washed pearls or barley, water, and salt to the Pot. You will cook it at high pressure, so make sure the washer is in place. Close the lid. Turn the knob to the sealing position. Cook barley pearls at high pressure for 20 minutes, or cook barley in a high-pressure pot for 25 minutes.
From feastofcrumbs.com


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