Chunky Vegetable And Barley Soup Recipes

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP

Skinny Chunky Vegetable Beef Barley Soup image

84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon cooking oil
12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
4 cans (14 oz) lower-sodium beef broth
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried oregano or basil, crushed
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 bay leaf
1 cup frozen mixed vegetables
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
2/3 cup quick-cooking barley

Steps:

In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

CHUNKY VEGETABLE AND BARLEY SOUP

Chunky Vegetable and Barley Soup image

Make and share this Chunky Vegetable and Barley Soup recipe from Food.com.

Provided by Barbell Bunny

Categories Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (28 ounce) can whole canned tomatoes, with juices chopped
3 cups water
1/4 cup cilantro, finely chopped
1/4 cup fresh curly-leaf parsley, finely chopped
2 scallions, chopped
1 leek, chopped (light green part only)
2 carrots, chopped
2 celery ribs, chopped
1/2 cup barley
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon turmeric
salt and pepper
extra virgin olive oil

Steps:

On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.

Nutrition Facts : Calories 163, Fat 1.1, SaturatedFat 0.2, Sodium 308.8, Carbohydrate 35.7, Fiber 8.2, Sugar 9.3, Protein 5.9

CHUNKY VEGGIE AND BARLEY SOUP (CROCK POT)

Chunky Veggie and Barley Soup (Crock Pot) image

This vegetable and barely soup is stuffed full of healthy and tasty veggies and it tastes great too. You can throw everything in the crockpot before you leave for work and have a warm, filling and healthy soup waiting for you and your hungry family. Perfect for those chilly fall and winter nights. If you wanted to keep things vegetarian you could easily use vegetable stock in place of chicken stock.

Provided by Sarah_Jayne

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup pearl barley
6 cups chicken stock
2 cups leeks, cut in half and roughly sliced
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 cup button mushroom, sliced
1 cup frozen corn
1/2 cup frozen peas
1 teaspoon herbes de provence
1/2 teaspoon garlic powder
1 teaspoon dried onion flakes
1 bay leaf

Steps:

Throw everything into your crockpot and cook on low for 6 to 7 hours.
The longer you cook it the thicker the soup will get as the barley.
will soak up the liquid so if you are home just keep an eye on it now.
and then to see if it is getting too thick for your liking.

Nutrition Facts : Calories 359.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 10.8, Sodium 588.7, Carbohydrate 63.6, Fiber 9.8, Sugar 10.9, Protein 16.7

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