Barleysoupwithpotatoesandcarrots Recipes

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BARLEY & POTATO SOUP

This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.

Provided by P48422

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15



Barley & Potato Soup image

Steps:

  • Bring the broth to a boil and add the barley.
  • Stir, then let simmer for 30 minutes, covered.
  • Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
  • Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
  • Cook everything together at a simmer for another 30 minutes.
  • Serve with a generous sprinkle of parmesan on top.

6 cups chicken broth or 6 cups vegetable broth
1/2 cup medium barley
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, diced
1 small celery rib, diced
6 cloves garlic, minced
2 tablespoons minced parsley
1 pinch red pepper flakes
1 1/2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced
2 medium carrots, sliced
2 medium potatoes, 1/2 inch dice
grated parmesan cheese

BARLEY SOUP WITH POTATOES AND CARROTS

From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

Provided by Dona England

Categories     Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13



Barley Soup With Potatoes and Carrots image

Steps:

  • Bring the broth to a boil in a large soup pot over medium-high heat.
  • Stir in the barley, 1/4 cup at a time.
  • Reduce the heat to a very slow but steady simmer.
  • Cover and cook until the barley is almost tender, about 30 minutes.
  • Heat the oil and butter in a medium size skillet over med-high heat.
  • Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
  • Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
  • Add the potatoes and carrots and cook until tender, about 30 minutes.
  • Season with salt and pepper.
  • Serve in warmed bowls with a sprinkling of grated parmesan.

10 cups homemade chicken broth
1 cup pearl barley
2 tablespoons olive oil
2 tablespoons butter
1 large onion, cut in 1/2 inch dice
1 large celery rib, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 tablespoon fresh marjoram, chopped
1 teaspoon chopped fresh rosemary
2 medium boiling potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
salt and pepper
1/2 cup grated parmesan cheese

SARAH'S POTATO BARLEY SOUP

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

Provided by Sarah_Ont

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11



Sarah's Potato Barley Soup image

Steps:

  • Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
  • Add everything else and cook for about 45 minutes.
  • Take out bay leaves before serving!

Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9

1 cup onion, chopped
3 cloves garlic, minced
3 cups potatoes, peeled and diced
2 carrots, large ones,sliced
2 bay leaves
3/4 cup barley
8 cups instant chicken broth (like OXO)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram

BARLEY-OAT CHOCOLATE CHIP BARS

Trying to develop a healthy alternative to the commercial snack bars.

Provided by dalemcginnis

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 45m

Yield 16

Number Of Ingredients 18



Barley-Oat Chocolate Chip Bars image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix whole wheat flour, rolled oats, brown sugar, barley flour, oat bran, wheat bran, nonfat dry milk powder, flaxseed, cinnamon, baking powder, and baking soda together in a bowl. Add honey, water, olive oil, and vanilla extract to flour mixture and mix well; fold in chocolate chips, walnuts, and coconut.
  • Place dough in the center of the prepared baking sheet and cover with waxed paper. Roll a rolling pin over dough to spread onto the entire baking sheet. Remove waxed paper.
  • Bake in the preheated oven until set, about 20 minutes. Remove baking sheet from oven and allow to cool slightly for 5 minutes. Slide parchment paper onto a work surface and cut into bars. Transfer bars to a wire rack to cool completely.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 13.8 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 91.2 mg, Sugar 23.9 g

1 cup whole wheat flour
1 cup regular rolled oats
½ cup brown sugar
½ cup barley flour
½ cup oat bran
¼ cup wheat bran
3 tablespoons nonfat dry milk powder
2 tablespoons ground flaxseed
5 teaspoons ground cinnamon
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ cup honey
5 tablespoons water
¼ cup olive oil
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup chopped walnuts
1 cup shredded coconut

BARLEY SOUP WITH ROOT VEGETABLES

Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9



Barley Soup With Root Vegetables image

Steps:

  • Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
  • Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
  • Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
  • Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 13.9, Fiber 2.6, Sugar 2.5, Protein 1.6

1 tablespoon olive oil
3 medium leeks, white and pale green parts only, sliced (about 2 cups)
3 garlic cloves, minced (about 1 Tbs.)
1/3 cup pearl barley
2 vegetable bouillon cubes
3 medium carrots, diced (about 1 1/2 cups)
1 small celery root, peeled and diced (about 1 1/2 cups)
1/3 cup chopped fresh dill
1 tablespoon lemon juice

POTATO-BEEF BARLEY SOUP

I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (4 quarts).

Number Of Ingredients 12



Potato-Beef Barley Soup image

Steps:

  • In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

1-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
7 cups water
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (28 ounces) crushed tomatoes, undrained
2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons garlic powder
2-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 package (16 ounces) frozen cut green beans
1/2 cup quick-cooking barley

BEEF AND BARLEY SOUP III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Yield 12

Number Of Ingredients 15



Beef and Barley Soup III image

Steps:

  • In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
  • Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

BEST BEEF BARLEY SOUP

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

Provided by CountryLady

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15



Best Beef Barley Soup image

Steps:

  • Heat oil in large Dutch oven.
  • Saute onions and garlic.
  • Add veggies and cook for about 10 minutes.
  • Add broth, water and barley.
  • Cover the pot and bring to a boil.
  • Add Worcestershire, spices and beef.
  • Stir in demi-glace.
  • Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

BEEF BARLEY SOUP WITH ROASTED VEGETABLES

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (3 quarts).

Number Of Ingredients 18



Beef Barley Soup with Roasted Vegetables image

Steps:

  • In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons olive oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg
1/4 cup minced fresh parsley

HEARTY VEGETABLE BARLEY SOUP

My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14



Hearty Vegetable Barley Soup image

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

1/2 pound lean ground beef (90% lean)
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

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Mushroom Barley Soup Moore or Less Cooking Food Blog. bouquet garni, baby carrots, water, cremini mushrooms, onions and 6 more. Vegetable Barley Soup Lauren Kelly Nutrition. baby spinach, salt, dried oregano, chopped onion, pearl barley and 12 more. Mushroom & Barley Soup The Naptime Chef. all-purpose flour, cracked black pepper, dry sherry, chives, …
From yummly.com


10 BEST LENTIL SOUP WITH POTATOES AND CARROTS RECIPES - YUMMLY
Sausage, Kale, and Lentil Soup Food Network Canada. tomato paste, Dinosaur kale, white wine, chicken stock, grated nutmeg and 14 more. Red Lentil Soup with Bacon Carrie's Kitchen. turnip, lentils, smoked streaky bacon, bay leaves, ham stock and 5 more. Spiced Vegan Lentil Soup VaniaWong. white onion, extra-virgin olive oil, carrots, ground cumin, collard …
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