Pearl Barley Vegetable Soup Recipes

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

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.

BARLEY VEGETABLE SOUP

Steps:

• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
• Cover and cook the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with chopped fresh parsley.

PEARL BARLEY VEGETABLE SOUP RECIPE

Steps:

• To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours. The soaking process helps to cook the grains faster and more evenly.
• Our next step is to get all the ingredients ready. If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready.
• We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup. If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible.
• Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery. Saute for a couple of minutes until they become lightly tender. Add the remaining ingredients, except the parsley and give it a good stir. Check the salt and spice levels and adjust to suit your taste.
• Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles. After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes. After which, turn off the heat.
• Allow the pressure cooker to rest until the pressure releases naturally. The cooking process continues in the cooker as long as there is pressure inside it.
• Once the pressure is released, you can open the cooker and the soup will be ready. Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected. Check the salt and spice levels, adjust to suit your taste and stir in the parsley.
• Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

VEGETABLE AND PEARL BARLEY STEW WITH HERBY DUMPLINGS (VEGAN)

Steps:

• Heat the olive oil and dairy free margarine in a large, oven-proof casserole pan or saucepan. Add the onion, leek and celery and fry gently for about 10 minutes until soft and translucent.
• Add the crushed garlic and fry for thirty seconds then stir in the flour.
• Stir in the dry white wine (if using) a little at a time; don't add it all in one go or you will end up with a lumpy sauce. Once you have incorporated all of the wine, gradually stir in the stock.
• Add the pearl barley along with the thyme, bay leaves and rosemary. Bring up to the boil; allow to boil rapidly for 10 minutes, stirring occasionally.
• Turn down to a gentle simmer then add the carrots, parsnips, potato and swede.
• Cover the pot and simmer gently for 30-40 minutes until the pearl barley and vegetables are soft. Stir the stew regularly to prevent it from catching on the bottom. Top it up with a little extra stock if needed but bear in mind that this stew is meant to be quite thick.
• While the stew is cooking preheat the oven to 200C/400F/gas mark 6 and prepare the dumplings.
• Mix together the self-raising flour, salt and dried herbs in a large bowl. Add the cold dairy free margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to bring the mixture together into a ball.
• Once the vegetables and pearl barley are tender, remove the pan from the heat. Remove the thyme and rosemary sprigs (if using fresh herbs) and the bay leaves. Season generously to taste with salt and pepper.
• Roll the dough into balls about the size of a golf ball and dot them all over the top of the stew. Place the uncovered pan in the oven and bake for about 20-25 minutes until the dumplings are golden.
• The stew is best eaten fresh, but leftovers will keep in the fridge for up to 5 days (the stew will thicken as it sits).

VEGETABLE BARLEY SOUP

Steps:

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
• Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
• Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
• While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
• Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
• Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

WINTER VEG AND BARLEY SOUP

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.