PEASANT SOUP (LIKE OLGA'S)
Make and share this Peasant Soup (Like Olga's) recipe from Food.com.
Provided by cantillon1
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
- Drain off fat.
- Add tomatoes, garlic, bay leaf and broth.
- Bring to a boil.
- Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
- Then reduce to simmer for 30 minutes.
- Salt and pepper to taste.
- Serve with toasted pita bread triangles.
BARLEY PEASANT SOUP
In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.-National Barley Foods Council, Mary Sullivan, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 20 servings (5 quarts).
Number Of Ingredients 19
Steps:
- In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. , Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.
Nutrition Facts : Calories 159 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 292mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 10g protein.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
VEGETABLE BARLEY SOUP WITH POACHED EGG
Provided by Lillian Chou
Categories Soup/Stew Egg Mushroom Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Barley Spinach Fall Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 12
Steps:
- Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.
- Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.
- Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.
- Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.
- Serve soup in bowls, topped with eggs.
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