Tomato Herb Soup With Barley Recipes

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TOMATO AND BARLEY SOUP



Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

  • Heat the olive oil in a large pot.
  • Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
  • While they are cooking pour the barley into a dish with water to cover.
  • Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
  • Drain the barley and add to the pot.
  • Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
  • Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

TOMATO BARLEY SOUP



Tomato Barley Soup image

I frequently serve this attractive soup as the mouthwatering meal after a day of skiing and sledding. Everyone who samples it comments on the robust tomato taste.

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 28 servings (7 quarts).

Number Of Ingredients 15

4-1/2 to 5 pounds broiler/fryer chicken pieces, skin removed
4 quarts water
6 large carrots, sliced
5 medium onions, chopped
2 cups sliced celery
1 tablespoon minced fresh parsley
2 teaspoons dried rosemary, crushed
2 teaspoon salt, optional
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried savory
1/2 teaspoon pepper
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 bottle (32 ounces) tomato juice
1 can (28 ounces) crushed tomatoes

Steps:

  • In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 110mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

TOMATO BARLEY SOUP



Tomato Barley Soup image

A comfort food classic, learn how to make this tomato and barley soup recipe.

Yield 6

Number Of Ingredients 8

2 tbsp 30 mL olive oil
2 large onions, diced
2 cloves garlic, minced
2 stalks celery, diced
4 cups 1 L CAMPBELL'S® Ready to Use Chicken Broth
2 cans diced tomatoes, including juices
1/2 cup 125 mL pearl barley
2 tbsp 30 mL fresh parsley, chopped

Steps:

  • In large saucepan,heat oil over medium heat; sauté onions,garlic and celery for about 2 minutes or until slightly softened.
  • Stir in chicken broth,tomatoes with juices and barley; reduce heat to low. Cover and cook for about 15 minutes or until barley is tender; stir in parsley.

Nutrition Facts :

TOMATO BARLEY SOUP



Tomato Barley Soup image

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

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

Time 1h

Yield 6

Number Of Ingredients 11

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  • Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  • Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

MOM'S ITALIAN BEEF BARLEY SOUP



Mom's Italian Beef Barley Soup image

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Provided by RUSTEE

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

Time 5h10m

Yield 6

Number Of Ingredients 7

2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

Steps:

  • In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
  • Cover, and cook on Low for 5 hours.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g

CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

TOMATO, BEEF AND BARLEY SOUP



Tomato, Beef and Barley Soup image

Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 10 servings, about 1 cup each

Number Of Ingredients 7

1-1/2 lb. boneless beef chuck roast, cut into 1/2-inch pieces
1 cup each chopped carrots, celery and onions
3 cups water
1 carton (32 oz.) fat-free reduced-sodium beef broth
1 cup OLIVO by CLASSICO Roasted Garlic Pasta Sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup quick-cooking barley, uncooked

Steps:

  • Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
  • Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
  • Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

TOMATO BARLEY SOUP



Tomato Barley Soup image

Great simple comfort food. Good for you, too! For the vegan version, simply substitute a plant-based oil such as coconut or walnut for the butter when you saute the onions.

Provided by TheRedneckHippie

Categories     Vegetable

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 (28 ounce) bottles tomato puree
6 cups water or 6 cups vegetable stock
2 large yellow onions
3 tablespoons butter (sub a plant-based oil for vegan soup)
1 cup barley (uncooked)
1 (14 ounce) can coconut milk
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground celery seed
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon white pepper

Steps:

  • Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
  • Add spices and stir 'til fragrant.
  • Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
  • Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
  • This soup is GREAT with a grilled cheese sandwich.

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