Breakers Vegetable Barley Soup Recipe

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Listing Results Breakers Vegetable Barley Soup Recipe

Just Now Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic …

Rating: 5/5(998)
Total Time: 1 hr 45 mins
Servings: 8
Calories: 188 per serving

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6 hours ago Directions. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, …

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3 hours ago Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Healthy Vegan Vegetable Soup
Calories: 283 per serving
1. Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
2. Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.

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8 hours ago Directions. In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables …

Rating: 5/5(3)
Category: Lunch
Servings: 12
Total Time: 8 hrs 40 mins
1. In a 5-qt. slow cooker, combine the first eight ingredients.
2. Stir in the water, broth, barley, bay leaf and seasonings.
3. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through.
4. Discard bay leaf.

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5 hours ago DIRECTIONS. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or …

Rating: 5/5(18)
Total Time: 2 hrs 15 mins
Category: One Dish Meal
Calories: 161 per serving
1. In a saucepan, combine the barley and 3 cups of vegetable stock.
2. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
3. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
4. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

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5 hours ago In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and …

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain.
2. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil.
4. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender.

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7 hours ago Saute’ carrots, onion, celery in olive oil for about 5-7 minutes ( soffritto) Add garlic and herb and stir until fragrant, about 1 minute. Stir in barley, tomato paste, and the potato cubes. Add …

1. 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.
2. Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
3. Add the barley, cubed potatoes, tomato paste, and give a good stir.
4. Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.

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6 hours ago Instructions. Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 minutes. Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute. Add …

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5 hours ago DIRECTIONS. In a large pot, melt butter over medium-high heat. Add onion, carrot and celery and saute until softened. Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil. Stir in barley. Lower heat and cover. Gently simmer for 1-1/2 hours or until …

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2 hours ago 1. In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir. 2. Cover; cook on Low setting 6 to 8 hours. 3. About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until …

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Just Now Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick.

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Just Now To make barley soup on Stove Stop in a dutch oven (or heavy-bottom pan); Follow steps as-is up-to step-1 in Recipe Card but use 1 cup extra liquid. Bring to boil on high heat, …

1. Heat Instant Pot on Saute Setting. When pot reads "Hot". Add oil, followed by garlic, onion, half of carrot, and celery with 1/4 tsp of salt. Saute until onions are soft (3-4 minutes). Add herbs, and chili flakes. Continue saute 1 more minute. Add tomatoes (pureed if prefer), with barley, stock, and 1/2 tsp salt.
2. Place lid of Instant Pot. Cook on High Pressure for 22 minutes.
3. Once cooking is complete, Quick Release pressure. Immediately add diced squash, corn, remaining carrot and celery, kale/spinach (if using). Mix well. Place the lid, lock, and cook for 2 minutes on High Pressure. Or Place the lid, lock, and leave aside (off) for 6 minutes.
4. Open Instant Pot. Add red wine vinegar. Taste and adjust salt. Add 1/2 tsp black pepper, and fresh herbs. Mix well. Ladle into bowls. Serve and enjoy.

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5 hours ago Instructions. Combine all ingredients in a 6qt slow cooker except tomatoes. Cook on low 7-8 hour or on high 3-4 hours until barley is tender. Add tomatoes with juices 30 minutes before serving. Discard bay leaf, season with salt & pepper to taste, garnish with …

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Just Now Advertisement. Step 2. Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the …

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5 hours ago Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil. Simmer until barley is tender. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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3 hours ago Barley is high in fibre, great source of Iron, folate and Magnesium. It helps in lowering cholesterol as well. Prepare this delicious grain in a healthy vege

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Just Now Get full Beaker's Vegetable Barley Soup Recipe ingredients, how-to directions, calories and nutrition review. Rate this Beaker's Vegetable Barley Soup recipe with 2 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery, chopped, 1 (14.5 oz) can diced tomatoes with juice, 1 zucchini, chopped, 1 (15 oz) can garbanzo beans, drained, 1 onion, chopped, 3 bay

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5 hours ago Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour. Crockpot: Cook ingredients on low overnight and/or …

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Just Now Add the carrots to the soup pot along with one 28 oz. can diced tomatoes (with juices), 1 cup pearled barley, 1/2 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and 6 …

Rating: 4.7/5(39)
Total Time: 55 mins
Servings: 2
Calories: 277 per serving
1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
2. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
3. Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
4. While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.

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5 hours ago Chicken with Barley Soup. Rating: Unrated. 89. This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup.

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Just Now In a large soup or stock pot, saute the minced garlic and the diced onions in olive oil for 4 to 5 minutes, until just barely soft. Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

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Just Now Start by chopping the onion, carrots, celery and sweet potato, and mincing the garlic. Dump everything (except for the parsley) into the slow cooker. Vegetables, canned tomatoes, barley, broth and seasoning. Set the slow cooker to LOW (a nice …

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7 hours ago Advertisement. Step 2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. …

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8 hours ago You will need the following ingredients to make this Vegetable Barley Soup recipe: Tomatoes, Yellow Onion, Olive Oil, Low Sodium Chicken Broth, Celery …

1. Put the olive oil, onions and carrots in sauce pan and cook until tender.
2. Add the rest of the ingredients and boil on low until barley is cooked.

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7 hours ago Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft. Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes. Add the pearl barley and cook for about 10 minutes or until soft.

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4 hours ago seitan, vegetable broth, pepper, vegetables, pearl barley, salt and 3 more Polish Krupnik (Barley) Soup Everyday healthy recipes dried porcini mushrooms, vegetable, medium carrot, medium onion and 10 more

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9 hours ago Mushroom Barley Soup. A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario.

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6 hours ago In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes. Next, add all other ingredients (except the spinach). Bring to a boil, then reduce heat …

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7 hours ago Pour the vegetable stock into a large pot. Add the barley, carrots, celery, tomatoes, courgette, chickpeas, onion and bay leaves. Season with garlic granules, …

Total Time: 1 hr 45 mins

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5 hours ago Directions: In a large soup pot over high heat, bring the stock to a boil. Add the barley, reduce the heat to medium-low, cover and simmer until almost tender, 15 to 20 minutes. Increase the heat to medium-high and bring to a simmer. Add the carrots, parsnips, potatoes, rutabaga, broccoli, thyme and oregano.

Rating: 5/5(1)

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6 hours ago DIRECTIONS. Brown ground beef, drain fat. Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender. Submit a Recipe Correction.

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3 hours ago Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.

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4 hours ago Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow …

Author: Food Network Kitchen
Steps: 3
Difficulty: Easy

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7 hours ago In a large soup or stock pan, heat onions and garlic for a minute or two, then add the chopped carrots and celery. Heat for 4 to 5 minutes, just to start the vegetables cooking a bit with a head start. Add the can of diced tomatoes (do not …

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8 hours ago Barley Vegetable Soup is a simply delicious recipe that fills the house with welcoming aromas and makes your mouth water. This vegetarian soup is a family favourite despite us loving meat and fish. …

1. Combine all ingredients in the slow cooker and cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours.
2. Serve with a dollop of crème fresh or natural yoghurt.

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6 hours ago Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.

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8 hours ago An easy and delicious recipe for Vegetable Barley Soup with step-by-step photos. It is a popular soup in the Swiss alps, called Gerstensuppe in German. The pearl barley thickens the soup as it cooks, making the soup quite substantial and comforting. Recipe adapted from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall.

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1 hours ago Heat oil to a large heavy pot. Add onion, carrots, celery, and potato. Saute until the onion and celery become translucent. Add beef stock and pearl barley. If desired, tomatoes can be put in a blender and slightly blended then added to soup. Simmer for 1 to 1 1/2 hours or until vegetables and pearl barley are tender.

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4 hours ago In a large soup pot, bring the stock or broth to a simmer. Add the browned beef and rinsed barley, cover, and return to a full simmer. Reduce heat and cook gently for about 1 1/2 hours. Return the skillet to medium heat and add 2 tablespoons of olive oil, if there wasn't any left over from the beef.

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6 hours ago Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

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3 hours ago First, select sauté mode on Instant Pot or pressure cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes (photo 1). Next, add …

Rating: 4.6/5(16)
Total Time: 45 mins
Category: Soups
Calories: 252 per serving
1. Select saute mode on Instant Pot or pressure cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.
2. Add everything else except for the corn kernels in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
3. Stir in the corn kernels. Set to high pressure for another 5 minutes. Release the steam.
4. Let the soup rest for a few minutes to allow it to thicken slightly. Serve with your favourite toppings (parmesan, crusty bread etc) and enjoy.

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9 hours ago This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both delicious and filling. A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of a vegetarian bean and barley soup—you definitely won't be disappointed at all!

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3 hours ago How to make this recipe: See above for how to cook barley. Heat the oil in a large pot or dutch oven over medium high heat. Add the chopped onion and 5 minutes. Add the garlic, red bell pepper, carrots, and celery and cook until the carrots start to soften – about 10 minutes. Add the vegetable broth, diced tomatoes and bay leaves.

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2 hours ago To make the soup: Add the carrots, onions, and celery to a large pot. Cover and cook over medium heat, 7 minutes, until the veggies are sweating. If they start to burn, reduce the heat and add a splash of water. When the onions are translucent, add the barley. Add the rosemary, thyme, garlic, pepper, and vegetable stock.

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8 hours ago Instructions. Heat oil in large soup pot on medium heat. Add beef, salt, pepper, cinnamon and all spice and mix well. Brown for a few minutes. If you see water/juices, keep browning until all liquids evaporate. When meat is browned, add the onion and garlic and sauté until tender. This step is very aromatic!

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Frequently Asked Questions

How do you make vegetable soup with barley?

In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

How to make barley soup with chickpeas and corn?

Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf. Bring soup to a boil, then reduce to a simmer. Cook soup until barley is tender, stirring occasionally, about 30 minutes.

How do you make barley soup in a pressure cooker?

Select saute mode on Instant Pot or pressure cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes. Add everything else except for the corn kernels in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.

How to make barley soup at home low cholesterol?

DIRECTIONS 1 In a large kettle add oil, garlic and onions heat until onions are transparent. 2 Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil. 3 Simmer until barley is tender. 4 Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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