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
GRANDMAS BEAN AND BARLEY SOUP (NIGELLA LAWSON) (VEGAN)
this soup is awesome, its in kiddies section of nigella feast, starchy sweetly comforting and give you a big hug. It makes you feel better when your ill and can be made into other things with leftovers, the only change I have made from nigellas recipe is to use veg stock. Now this soup my way is vegan and very good for you however it can be transformed into naughty meaty very easily. EG: add chopped extra crispy bacon on top or stirred in = gorgous and filling tea. Leave it thick add some rosemary and serve as a side to roast lamb. My husband put bacon on his tonight. the leftovers will tommorow provide a base for a chicken stew for the husband, add some wine/ lemon juice chicken etc. ill post recipe for that tommorow after ive made it. its all about being economical at the mo with credit crunch. i should know im a debt counsellor for a national charity- did i mention this recipe is actually very cheap? oh yeah i dont add parsley cos my husband doesnt like it oh and i season mine with plenty of pepper
Provided by cakeinmyface
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
- chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
- stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
Nutrition Facts : Calories 263.3, Fat 0.8, SaturatedFat 0.2, Sodium 43.2, Carbohydrate 55.2, Fiber 13, Sugar 9, Protein 10.9
GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
- Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
- Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
BARLEY AND SPRING ONION SOUP WITH FAVA BEANS
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers' market. You can make a quick vegetable stock with the trimmings while you're prepping the ingredients.
Provided by Martha Rose Shulman
Categories one pot, soups and stews
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
- Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.
GRANDMA'S GREEN BEAN CASSEROLE
This recipe is much better than the standard mushroom soup and French fried onion version.
Provided by Amy Barry
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 9.5 g, Cholesterol 45.1 mg, Fat 16.4 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 10.2 g, Sodium 832 mg, Sugar 3 g
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