Vegetable Barley Soup Recipe 445
VEGETABLE BARLEY SOUP
This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.
Provided by Julia Levy
Categories Healthy Vegan Vegetable Soup
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
- Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 50.7 g, Fat 5.3 g, Fiber 11.6 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 420.6 mg, Sugar 11.6 g
CURRIED VEGETABLE BARLEY SOUP
This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
- Add garlic and curry powder and cook, stirring constantly, for one more minute.
- Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
- Remove from heat. Taste and add more salt and pepper if desired. Serve.
VEGETABLE BARLEY SOUP
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.
Provided by Charlotte J
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large kettle add oil, garlic and onions heat until onions are transparent.
- Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
- Simmer until barley is tender.
- Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
BARLEY VEGETABLE SOUP
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
Provided by Rita1652
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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 :
VEGETABLE BARLEY SOUP
Hearty, and delicious Barley Soup loaded with veggies and flavorful broth, all cooked in one Instant Pot for a comforting chili night family dinner. This soup is everything you desire from a good vegetarian soup. It is healthy, hearty, filling and so flavorful that no one misses meat. The rich tomato broth is to-die for! Leftovers are perfect to re-heat. Must try! In winters, such loaded soups are staple in our home. Specially when whole family wants a quick and hearty dinner. This is the best thing I like about my Instant Pot. It can help you make even a dry-grain or dry-legume soup quick and without much effort. No perching on stove or continuous stirring the soup. Simply add to pot, set timer and enjoy your favorite TV Show while soup is getting ready. This sounds easy! Isn't it? So, let's make some Barley Soup for dinner tonight!Oh, don't feel dishearten if you don't own an Instant Pot. (Even though I highly recommend it.) I'm including instructions to cook Barley Soup on stove top. High Five!COSTCO's VEGETABLE BARLEY SOUPIf you aren't familiar with vegetable barley soup, it's Costco's top seller vegetarian soup which is hearty with perfectly cooked barley, crunch celery, corn, carrots and a delicious tomato broth. Does it get any better? We tried this soup few years ago and fell in love. Even my meat-lover husband asked me to buy one more batch from Costco. This inspired me to make this soup at home. Soup turned out so well that it became regular in our menu. My little secret is Italian-style broth with herbs, stewed tomatoes, and red wine vinegar. These three ingredients make broth extra special. You can never go wrong with a soup that has flavorful broth. (I'm sure you agree.)Last week, I specially made it again to share recipe with you. WHAT IS IN VEGETABLE BARLEY SOUP? The main ingredients of Vegetable Barley Soup are: 1) barley, 2) butternut, 3) vegetables, 4) onion, 5) garlic, 6) tomatoes, 7) seasonings and herbs. This combo of ingredients yield delicious and hearty barley soup. You will notice, there are no thickeners, no artificial color or flavor. Instead of cooking barley separately.. I cook it with soup. This simple hack makes soup naturally full-body without any flour-roux or starch addition.DO I HAVE TO USE BUTTERNUT SQUASH? Butternut tastes delicious in this soup. I use frozen diced squash for quick fix. However, if you have had enough butternut squash for the season, swap squash with sweet potato or potato. In this case, make sure to cook soup in step-3 until potatoes are tender to liking. (Sweet Potatoes take less time to cook than potatoes. Frozen squash/potato will cook faster than fresh.) In short, adjust cooking time in step-3.WHAT VEGETABLES ARE BEST FOR VEGETARIAN BARLEY SOUP?I love crunchy vegetables in this soup. Corn kernels, carrot, celery are favorite trio as base vegetables. Butternut squash, greens such as spinach or kale further make this soup nutritious. You can also add following veggies and legumes:1. Chickpeas. If using fresh chickpeas, soak overnight and add to soup with barley. For canned, rinse and add in Step-3.2. French Lentils3. Vegetables such as - Turnip, Broccoli, Cabbage, Swiss Chard, Asparagus.4. White Beans or Red Beans5. Diced Tofu (add just before serving)That said, by all means, Vegetable Barley Soup does not have to be "vegetarian" but loaded with veggies. You can also swap vegetable stock with low-sodium chicken stock and/or add some chicken breast or shrimp for hearty serving of protein.TIP: Instant Pot can make vegetables mushy. To keep vegetables crunchy, cook a portion of veggies with soup, add remaining small diced veggies later. Cover the pot and leave aside for 5-6 minutes. Diced veggies will cook just right in hot broth and give crunchy bite to the soup.BARLEY SOUP WITH KALE OR SPINACH? Spinach is my personal favorite but kale gives this soup hearty and delicious bite. When using kale, I like to add handful of baby kale just at the end of soup. It wilts in hot broth and has perfect bite. When using dino kale, remove the rib-lets and cut into small ribbons. This makes sure kale does not taste raw or too-chewy.HOW DO YOU MAKE BARELY SOUP IN DUTCH OVENTo make barley soup on Stove Stop in a dutch oven (or heavy-bottom pan); Follow steps as-is up-to step-1 in Recipe Card but use 1 cup extra liquid. Bring to boil on high heat, then simmer covered until Barley is tender. Add remaining ingredients as shown in Step-3 and continue cooking. Serve as suggested.Tip: Look for cooking/boiling time for Barley on barley package. Cook soup 10 minutes longer on low-medium heat. Add more stock if soup appears to thicken too much towards end of cooking.HOW DO YOU MAKE BARELY SOUP IN INSTANT POTLike I mentioned, Instant Pot is one of the best way to make Barley Soup. It is quick, easy and needs almost negligible standing-time in kitchen. Only 22 minutes of cooking at High Pressure and soup is ready. Once soup is cooked, open the lid and add a portion of veggies and let Instant Pot stand for 6 minutes. (lid locked, IP off) This is one the best way to have not-mushy al-dente veggies in soup.HOW LONG DOES VEGETABLE BARLEY SOUP LAST IN THE REFRIGERATOR? It stays good in refrigerator up-to 4 days without freezing. But honestly, if I have it in refrigerator, we end-up repeating it for dinner until it lasts. Make sure to store in seal-able, air-tight containers.Also, this soup is perfect to make-ahead and freeze. For best result, freeze in small portions. This make thaw and reheat easier.Note: Barley tends to drink-up liquid as it sits in cooked soup broth. If soup gets too thick, add some more vegetable stock while re-heating. Taste and adjust seasonings with salt and lemon juice.MORE HEARTY, VEGETARIAN, AND FILLING SOUP RECIPES:Cabbage Diet Soup Pasta e Fagioli SoupMinestrone SoupVegetarian Stuffed Pepper SoupRoasted Garlic Tomato SoupLaksa SoupMORE INSTANT POT SOUP RECIPESChicken Tortilla SoupButternut Squash SoupBlack Bean SoupChicken Noodle SoupThis Barley Soup is vegetarian, hearty, loaded with flavor, and great to make with variety of vegetables. Soup is also vegan, filling and healthy. I recommend trying some for dinner this weekend.Wish you wonderful weekend! -Savita
Provided by Savita
Time 40m
Number Of Ingredients 15
Steps:
- Heat Instant Pot on Saute Setting. When pot reads "Hot". Add oil, followed by garlic, onion, half of carrot, and celery with 1/4 tsp of salt. Saute until onions are soft (3-4 minutes). Add herbs, and chili flakes. Continue saute 1 more minute. Add tomatoes (pureed if prefer), with barley, stock, and 1/2 tsp salt.
- Place lid of Instant Pot. Cook on High Pressure for 22 minutes.
- Once cooking is complete, Quick Release pressure. Immediately add diced squash, corn, remaining carrot and celery, kale/spinach (if using). Mix well. Place the lid, lock, and cook for 2 minutes on High Pressure. Or Place the lid, lock, and leave aside (off) for 6 minutes.
- Open Instant Pot. Add red wine vinegar. Taste and adjust salt. Add 1/2 tsp black pepper, and fresh herbs. Mix well. Ladle into bowls. Serve and enjoy.
BEAKER'S VEGETABLE BARLEY SOUP
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g
VEGETABLE BARLEY SOUP
This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 3h45m
Number Of Ingredients 17
Steps:
- Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
- Combine all ingredients in a 6qt slow cooker.
- Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
- Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.
Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE BARLEY SOUP
Steps:
- Heat the olive oil over medium heat in a large Dutch oven or stock pot.
- Add the onions, carrots, and celery. Saute for 5 minutes.
- Add the garlic, salt, and pepper, and saute for 2 minutes.
- Pour in the vegetable stock and water. Bring to a slight boil.
- Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
- Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
- Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.
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.
Nutrition Facts : Calories 277.37 kcal, Carbohydrate 52.82 g, Protein 7.43 g, Fat 5.9 g, Fiber 9.1 g, Sodium 1180.28 mg, ServingSize 2 cups
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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Vegetable Barley Soup Recipe 445 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 ...
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From tfrecipes.com
VEGETABLE BEEF BARLEY SOUP RECIPES HOMEMADE - ALL ...
Beef Barley Vegetable Soup Recipe | Allrecipes great www.allrecipes.com. Ingredients 1 (3 pound) beef chuck roast ½ cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar ¼ teaspoon ground black pepper 1 (28 …
From therecipes.info
From therecipes.info
VEGAN BARLEY SOUP | VEGETABLES BARLEY SOUP | BARLEY SOUP ...
This easy vegan vegetable barley soup is healthy, nutritious and delicious. It is a great fall or winter meal and good for weight loss.If you like this video...
From youtube.com
From youtube.com
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