BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts :
SHAKESPEAREAN BARLEY FRUIT SOUP
In high school, we had a Shakespearean feast as a final project. We had to make a meal from Shakespeare's time and dress in costume. There was no Internet in 1979 and it wasn't that easy to find the recipes. This was one of the recipes someone made. I have had this recipe for all these years!
Provided by Oolala
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Simmer chicken broth, apricots and apples for 45 minutes.
- Add peas and barley and simmer for 15 minutes.
- Add salt to taste and ginger to taste and serve.
Nutrition Facts : Calories 198.4, Fat 3.2, SaturatedFat 0.8, Sodium 1530.8, Carbohydrate 28.9, Fiber 5.8, Sugar 14.2, Protein 13.9
FRUIT SOUP
Make and share this Fruit Soup recipe from Food.com.
Provided by Patt Ervasti
Categories Berries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
- 2. Whisk until the mixtture is all one color together.
- 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
- 4 Ladle the liquid over the berries and the banana slices.
- 5. Soup is ready to eat.
- Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.
Nutrition Facts : Calories 113.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 15.8, Carbohydrate 24.6, Fiber 0.9, Sugar 19.3, Protein 2.2
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
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.)
WINTER VEG AND BARLEY SOUP
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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