Barley Broccoli Soup Recipes

BARLEY BROCCOLI SOUP

This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Barley Broccoli Soup image

Steps:

In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional

BROCCOLI AND BARLEY VEGETABLE SOUP

Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.

Provided by Laka

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Broccoli and Barley Vegetable Soup image

Steps:

Sauté leeks and garlic in olive oil for 2 minutes.
Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

Nutrition Facts : Calories 404.8, Fat 10.1, SaturatedFat 1.7, Sodium 887.2, Carbohydrate 70.1, Fiber 24, Sugar 19.4, Protein 21.9

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
100 g leeks, sliced
1/2 cup barley, washed and drained
6 cups water (2 4)
180 g broccoli, divided into small florets
120 g cauliflower, divided into small florets
120 g Brussels sprouts, cut into quarters
1 carrot, sliced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

BROCCOLI BARLEY SOUP

The addition of barley makes this both a flavorful and hearty broccoli soup.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

Broccoli Barley Soup image

Steps:

In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.

Ingredients

2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked medium pearl barley
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
Grated Parmesan cheese

More about "barley broccoli soup recipes"

WARM BROCCOLI AND BARLEY PILAF RECIPE - GRACE PARISI

Web Dec 6, 2013 Add 3 cups of water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the barley is tender and the water is …
From foodandwine.com
5/5 (572)
Category Dinner, Lunch
Author Grace Parisi
Total Time 40 mins

In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring until fragrant and lightly browned, about 5 minutes. Add 3 cups of water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil. Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeño and stir-fry for 1 minute. Add the broccoli florets, season with salt and stir-fry for 2 minutes. Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.

Barley Broccoli Soup Recipes

BARLEY BROCCOLI SOUP

BROCCOLI AND BARLEY VEGETABLE SOUP

Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.

BROCCOLI BARLEY SOUP

The addition of barley makes this both a flavorful and hearty broccoli soup.

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