HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
CLASSIC BEEF AND BARLEY SOUP
Hearty and delicious beef and barley soup, with tender beef, barley and lots of vegetables. A great dinner soup!
Provided by Jennifer
Categories Soup
Time 2h35m
Number Of Ingredients 18
Steps:
- Pre-cook the beef: Combine the water, beef, red wine vinegar and salt in a large pot. Bring to a boil, then reduce heat to low and gently simmer for 1 1/2 hours. Drain, discarding liquid and reserving the beef. Allow to cool slightly, then chop into desired size for soup (or make ahead and refrigerate until needed).
- For the soup: In a large soup pot, heat the oil over medium heat. Add the garlic, onion, celery and carrots to the pot and cook, stirring, for 6-7 minutes. Add red wine to the pot and allow to cook until mostly evaporated. Add the tomato paste and stir in. Cook the tomato paste with the vegetables for about 1 minute. Add the beef broth, cooked beef pieces, pearl barley and bay leaf. Stir to combine.
- Bring mixture to a boil, then reduce heat to medium low and allow soup to simmer gently for 60-75 minutes. Watch the soup as it cooks and stir regularly. As the barley cooks, it will absorb the liquid. You may find that you need to add additional beef broth to the pot as the soup cooks. You don't want the soup to get too dry or the barley will sink to the bottom of the pot and may scorch. Ideally, add a bit of broth more often, rather than adding a lot all at one time, so you don't end up with too much broth in the pot and a thinner soap than you want.
- Taste test the soup to make sure the barley and carrots are tender. If not, cook a little bit longer. If soup is too thick, add a bit more broth at the end of cooking to thin it as desired. Stir in the Worcestershire sauce and parsley. Taste soup for seasoning and add additional salt and some freshly ground pepper, to taste.
Nutrition Facts : Calories 168 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 1124 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH
This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread
Provided by Good Food team
Categories Lunch, Soup
Time 1h35m
Number Of Ingredients 12
Steps:
- Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
- Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
- Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
- When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.
Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.75 milligram of sodium
BLACK BARLEY WITH MUSHROOM BROTH
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Provided by Jeremy Fox
Categories Bon Appétit Soup/Stew Barley Mushroom Healthy Kid-Friendly Vegetarian Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
- Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80-90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
- While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
- Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10-12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
- Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
- Do Ahead
- Barley can be soaked 1 day ahead. Keep chilled.
SCOTCH BROTH
Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread
Provided by Anna Glover
Categories Lunch, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
- Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
- Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.
Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium
BARLEY BROTH
I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.
Provided by PinkCherryBlossom
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put stock in a pan with the barley and gently boil for 10 minutes
- While barley is boiling finely chop the leek, celery, carrot and parsnip.
- Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
- Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
- serve with hot toast rubbed with a garlic clove or crusty bread.
Nutrition Facts : Calories 138.1, Fat 0.5, SaturatedFat 0.1, Sodium 51.7, Carbohydrate 27.9, Fiber 5.8, Sugar 3.7, Protein 3.5
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4.9/5 (16)Category SoupCuisine Mediterranean, Vegan, VegetarianCalories 249 per serving
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
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