White Bean N Barley 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 WHITE BEAN AND BARLEY SOUP RECIPE

Steps:

• Rinse barley and beans. Soak overnight if possible (will cook faster).
• In a large cooking pot, saute onions 3-4 minutes until translucent.
• Add all the ingredients (excluding meat if using) to the pot.
• Bring to a boil and then simmer 1-1 ½ hours until the beans are soft to the taste. You may need to add more hot water if soup becomes too thick (watch that it doesn't burn in the bottom of the pot).
• Add meat such as smoked sausage or bacon about half way through cooking.
• If the soup is too thick, add more water. Test close to the end of cooking and add more salt/pepper/seasoning if needed.

WHITE BEAN AND BARLEY SOUP

Steps:

• Sauté onion and garlic in oil.
• Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.

WHITE BEAN 'N' BARLEY SOUP

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.

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.

WHITE BEAN, SPINACH, AND BARLEY STEW

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.