Warming Barley And Vegetable Soup Recipes

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VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

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

2 tablespoons extra-virgin olive oil
8 ounces sliced fresh cremini mushrooms
1 ½ cups chopped yellow onion
2 tablespoons minced garlic
4 medium carrots, thinly sliced
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
6 cups reduced-sodium vegetable broth
1 cup pearl barley
½ teaspoon salt
½ teaspoon ground pepper
2 cups frozen cut green beans
1 cup frozen peas
1 tablespoon red-wine vinegar
Chopped fresh flat-leaf parsley and basil for garnish

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

BARLEY VEGETABLE SOUP



Barley Vegetable Soup image

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

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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 :

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