SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
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
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
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
MOM'S BEAN AND BARLEY SOUP
Another heart-warmer, hearty soup from my mom. Kids love it. Tastes even better on the second day.
Provided by Sarah Chana
Categories Polish
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
- Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
- While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
- Season with salt, pepper, dill to taste.
Nutrition Facts : Calories 94.1, Fat 0.5, SaturatedFat 0.1, Sodium 106.8, Carbohydrate 19.3, Fiber 4.5, Sugar 1.2, Protein 3.8
SLOW COOKER BEAN AND BARLEY SOUP
This soup is packed with protein. It's a great, healthy way to have a hearty soup.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
- Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.
BARLEY, BEAN AND VEGETABLE SOUP
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
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.
CHICKEN BLACK BEAN AND BARLEY SOUP
Make and share this Chicken Black Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cover beans with water. Bring to a boil and cook 3 minutes.
- Remove from heat, cover and let stand 1 hour.
- Return pan to medium heat and add chicken, onion and celery. Cook 1 hour.
- Remove chicken. Add barley; season with pepper, mustard and cayenne.
- Cook 30 minutes, until beans and barley are tender.
- Remove chicken from bones and shred meat. Return meat to soup.
Nutrition Facts : Calories 575.6, Fat 21.6, SaturatedFat 6, Cholesterol 138.6, Sodium 154, Carbohydrate 50.7, Fiber 12.1, Sugar 2.9, Protein 44.2
BEAN AND BARLEY SOUP MIX
Make and share this Bean and Barley Soup Mix recipe from Food.com.
Provided by Aroostook
Categories Grains
Time 25m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Layer all together in a jar or plastic bag.
- For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
- include these directions: Sort and Rinse beans.
- In large covered pot combine beans with 8 cups of water.
- Bring to boil and boil for 5 minutes.
- Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
- Combine beans with broth, rice, onion and spices.
- Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
- Stir occasionally and add water as needed so that the beans are well covered.
- Add tomatoes the last hour of cooking.
- Remove bay leaf before serving.
- OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
- Add tomatoes during last bit and serve remember to remove the bay leaf.
RED BEAN AND BARLEY SOUP
Make and share this Red Bean and Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the barley with water to cover; place over med-high heat.
- When the water boils, decrease heat to low and simmer for 5 minutes.
- Drain barley, rinse, and drain again; set aside.
- Heat the oil in a 4-quart saucepan over med-high heat.
- Add in onion; cook/stir until begins to soften, 2-3 minutes.
- Stir in the beans and broth; bring to a boil.
- Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
- Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
- Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
- Return the beans to the saucepan with the liquid and stir well to blend.
- Add in the barley and place over med-high heat.
- When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
- Stir in the parsley; season with salt to taste, and serve.
- *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.
Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2
17-BEAN AND BARLEY SOUP MIX
Here's a Trader Joe's copycat recipe for their packaged '17-Bean and Barley Mix'. In addition, this soup recipe is printed on the back of the package. The only thing I changed was to use roasted tomatoes for standard (Recipe #464021). You have the option to substitute other beans or legumes of your choice. For example, I replaced the pinto beans with anasazi beans and tossed in a few adzuki beans for good luck. Most of the beans/legumes to prepare this recipe I have on hand in the pantry and those I don't I purchase in the bulk section at the natural food store. The beans/legumes are combined in a large bowl, stored in a container in the pantry; saving the rest for another time. I don't think sauteeing a few mushrooms and adding to the soup would hurt either. For the carnivores, throw in some meat: sausage, leftover chicken or turkey, etc. Makes a great hostess gift, too. The soup can also be prepared in a crock pot on LOW if you prefer.
Provided by COOKGIRl
Categories Beans
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
- PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
- Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
- Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
- Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
- SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
- In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
- Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
- Cover and simmer approximately 1 hour or to desired tenderness.
- Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
- Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
- If desired, a small amount of fresh parsley garnished each serving, as a suggestion.
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