Hearty Barley Bean Soup Recipes

BEAN & BARLEY SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
• Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

HEARTY BARLEY-BEAN SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 45 to 60 minutes, or until the barley and vegetables are tender.
• Add the beans, parsley, and dill. Season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf.
• Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. As the soup stands, it will thicken; add water as needed, then adjust the seasonings.
• Per serving:
• Calories: 194
• Total fat: 4g
• Protein: 8g
• Fiber: 10g
• Carbohydrate: 34g
• Cholesterol: 0mg
• Sodium: 180mg

HEARTY BEAN & BARLEY SOUP

Steps:

• 1. Heat the oil in a 4 qrt saucepan over medium-high heat. Add the carrots, celery, and onion (and any other fresh veggies you want to add). Cook and stir until vegetables are tender.
• 2. Stir in the broth, beans, tomatoes, barley, and if you choose to add any optional seasonings. heat to boil. reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
• 3. Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.

HEARTY BEAN AND BARLEY SOUP

Steps:

• Combine all ingredients except tomato sauce, salt and pepper in slow cooker.
• Cover and cook on low 8-10 hours until beans are tender, adding tomato sauce during the last 30 minutes.
• Discard bay leaf and ham bone. Season to taste with salt and pepper.

BARLEY AND BEAN SOUP RECIPE

Steps:

• Combine ingredients in Dutch oven or large deep skillet.
• Bring to boil on medium heat 10 min., stirring occasionally. Cover.
• Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.

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.