White Bean Barley Vegetable Soup Recipes

HEARTY WHITE BEAN AND BARLEY SOUP RECIPE

Steps:

• Rinse barley and beans. Soak overnight if possible (will cook faster).
• In a large cooking pot, saute onions 3-4 minutes until translucent.
• Add all the ingredients (excluding meat if using) to the pot.
• Bring to a boil and then simmer 1-1 ½ hours until the beans are soft to the taste. You may need to add more hot water if soup becomes too thick (watch that it doesn't burn in the bottom of the pot).
• Add meat such as smoked sausage or bacon about half way through cooking.
• If the soup is too thick, add more water. Test close to the end of cooking and add more salt/pepper/seasoning if needed.

WHITE BEAN 'N' BARLEY SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

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 BEAN BARLEY SOUP

Steps:

• In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

WHITE BEAN, SPINACH, AND BARLEY STEW

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

WHITE BEAN AND BARLEY SOUP

Steps:

• Sauté onion and garlic in oil.
• Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.

BARLEY, BEAN AND VEGETABLE SOUP

Steps:

• Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
• Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
• Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.

WHITE BEAN BARLEY VEGETABLE SOUP

Steps:

• Pick over / rinse the dried beans, and add them to the slow cooker crock pot. Cover them with about 6 cups of water. Add the minced onion, minced garlic and bay leaves. Set the slow cooker to "Low" and cook overnight or about 6 hours.
• In the morning or when done, pour the beans into a colander and rinse. Try to preserve the minced garlic / onion if possible, but pick out the bay leaves. Return the beans to the pot, and add in the remainder of the ingredients, making sure to stir thoroughly.
• Set the slow cooker to "High" and cook approximately 6 hours, again. Stir and check on the soup every 2 hours if possible, and add more broth or lower heat to "Low" if necessary.

BEAN & BARLEY SOUP

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
• Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
• Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.