Barley Swiss Chard And Lima Bean Soup Recipes

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP

Categories Soup/Stew Bake High Fiber Lunch Ham Barley Lima Bean Chard Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 15 cups, serving 6 as a main course

Number Of Ingredients 14

Barley, Swiss Chard, and Lima Bean Soup image

Steps:

In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

Ingredients

1 cup medium pearl barley
2 onions, chopped coarse
1 cup chopped carrot
2 large garlic cloves
2 tablespoons olive oil
3 quarts (12 cups) water
1 quart (4 cups) chicken broth
2 smoked ham hocks
4 parsley sprigs
1 cup chopped celery
1 pound Swiss chard, washed well and chopped coarse
a 10-ounce package frozen lima beans
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled

BARLEY, BEAN AND VEGETABLE SOUP

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

Barley, Bean and Vegetable Soup image

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.

Ingredients

1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish

SWISS CHARD BEAN SOUP

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Swiss Chard Bean Soup image

Steps:

In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

Ingredients

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

CHARD AND PEARL BARLEY STEW

Make and share this Chard and Pearl Barley Stew recipe from Food.com.

Provided by dicentra

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Chard and Pearl Barley Stew image

Steps:

Heat oil in large saucepan over medium-high heat. Stir in chard stems, leeks, carrots, celery, and nutmeg. Cook 7 to 9 minutes, or until vegetables release juices but are still brightly colored, stirring often.
Add broth, barley, and 1 1/2 cups water. Cover, and bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring halfway through. Add lima beans and chard leaves. Simmer 10 minutes more, or until lima beans are tender.

Nutrition Facts : Calories 185.2, Fat 5.2, SaturatedFat 0.8, Sodium 254.9, Carbohydrate 30.9, Fiber 7.4, Sugar 4, Protein 6.2

Ingredients

2 tablespoons olive oil
1 1/4 lbs swiss chard, leaves and stems separated and chopped
2 medium leeks, halved lengthwise, light green and white parts sliced 1/2-inch thick (2 cups)
3 medium carrots, peeled and sliced (1 1/2 cups)
2 stalks celery, sliced (1 cup)
1/8 teaspoon ground nutmeg
3 cups low sodium vegetable broth
1/2 cup medium pearl barley
1 cup frozen baby lima bean

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Categories Soup/Stew Bean Leafy Green Low Fat Quick & Easy Low Cal High Fiber Low/No Sugar Barley Lentil Winter Healthy Chard Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

Barley and Lentil Soup with Swiss Chard image

Steps:

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

WHITE BEAN 'N' BARLEY SOUP

"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 9 servings.

Number Of Ingredients 16

White Bean 'N' Barley Soup image

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.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

LIMA BEAN BARLEY SOUP

Wonderful recipe from an old community cookbook called From Noodles to Strudels, Volume 1. The only changes I made wer to add 1/2 teaspoon of thyme (because I like it!) and to substitute frozen baby limas for regular limas (that was all our supermarket had) and put them in 10 minutes or so later. Hubby raved!

Provided by lecole54

Categories Grains

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 12

Lima Bean Barley Soup image

Steps:

In a deep pot, combine beef bones, beef and water. Bring to a boil, and skim.
Add onion, salt, and pepper. Cover. Simmer 1 hour.
Add barley, parsnip, carrots, and celery, and simmer 1 more hour.
Add lima beans and taste to see if more salt or pepper is needed. Also add more water a little at a time if you think soup is too thick, and cook until meat and vegetables are tender. Add parsley after soup has cooked 50 minutes.

Nutrition Facts : Calories 172.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 36.3, Sodium 485.1, Carbohydrate 21.3, Fiber 5.1, Sugar 2.1, Protein 16

Ingredients

1 1/2 lbs stew meat
1 1/2 lbs soup bones
3 quarts water
1 onion, chopped
2 teaspoons salt
1/16 teaspoon pepper
1 cup pearl barley
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
10 ounces frozen lima beans, thawed
1 tablespoon parsley flakes

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