Mediterranean Barley Soup Recipe

Mushroom barley soup: step-by-step Saute sliced baby bella mushrooms Heat a little extra virgin olive oil in a large Dutch oven or pot. Add …

Rating: 5/5(39)
Servings: 4
Cuisine: Mediterranean
Category: Soup
1. Heat a little extra virgin olive oil in a large Dutch oven or pot. Add sliced baby bella mushrooms. Cook for a few minutes, tossing regularly until they mushrooms gain some good color. Season with kosher salt. Set the mushrooms aside for later.
2. In the same pot, add a bit more extra virgin olive oil. Cook the chopped veggies and chopped mushrooms, stirring regularly, until tender and fragrant. Season with kosher salt and black pepper.
3. Throw in the crushed tomatoes and season with 1 teaspoon coriander and 1/2 teaspoon each cumin and smoked paprika.
4. Add 6 cups broth (you can use vegetable or beef broth if you like). Add 1 cup pearl barley (make sure it's well-rinsed). Bring to a boil for a good 5 minutes, then cover and let simmer for 45 minutes or until the barley is fully cooked to tender.

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Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, …

Rating: 5/5(999)
Total Time: 1 hr 45 mins
Servings: 8
Calories: 188 per serving

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Stir in the vegetable broth, tomatoes, barley, oregano, thyme, bay leaf and season with salt and pepper to taste. This will depend on if your veg …

Reviews: 1
Estimated Reading Time: 2 mins
1. Heat the oil in a large pot over medium high heat. Add the carrots, onion and celery and saute for 4-5 minutes. Add the garlic and saute another minute more. Add the zucchini.
2. Stir in the vegetable broth, tomatoes, barley, oregano, thyme, bay leaf and season with salt and pepper to taste. This will depend on if your veg broth is low sodium as well as the diced tomatoes.
3. Stir to combine and lay the parsley on top of the soup. Bring it just to a boil and reduce the heat to a simmer and cover. Cook for 30 minutes.
4. Remove the parsley and bay leaf.

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In a large saucepan, heat olive oil. Saute garlic, shallots, and onions until soft and translucent, about 6 minutes. Add tomatoes, broth, rosemary and barley. Bring to a simmer, …

Servings: 6
Total Time: 1 hr 20 mins
Category: Stew
Calories: 267 per serving
1. In a large saucepan, heat olive oil.
2. Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
3. Add tomatoes, broth, rosemary and barley.
4. Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.

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1/4 cup (20 g) grated Parmesan cheese (optional) Method of Preparation Step 1 Soak beans overnight in a pot or bowl cover by at least one inch of water. Replacing the soak water several times will reduce gas forming compounds. Soak barley, if required, 2 to 3 hours. Step 2 Add all ingredients except salt, pepper and cheese to a 4 qt/l pot.

Servings: 6
Estimated Reading Time: 2 mins
Category: Recipe Type: Soups & Stews

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Chicken with Barley Soup. Rating: 4.69 stars. 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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This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot chile and olive oil, all fried up and tossed with pasta. We amped up the greens, made the pasta a nutritious supporting player and turned the recipe into a

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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 …

Rating: 5/5(7)
Category: Soup
Cuisine: Mediterranean, Vegan, Vegetarian
Calories: 249 per serving
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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Chicken Leek Soup with White Wine (Island of Crete-Greece) This soup is great for a cold day. The white wine, leeks, and chicken all make for an addicting broth. Any Mediterranean diet recipe that has wine, olive oil, and leeks/onions is bound to be delicious. The pinch of nutmeg makes this broth taste unique.

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Mediterranean Soup Heart UK. bell pepper, tomato puree, vegetable stock, fresh flat leaf parsley and 9 more. Pro. Sweet Corn Soup with Fried Leeks Joel Gamoran. vegetable oil, water, creme fraiche, salt, leek, black …

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Ingredients: 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds) 1 tablespoon vegetable oil 1 teaspoon pepper 1/2 teaspoon salt 2 cups chopped onions 1 cup …

1. Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
2. 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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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 …

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Instructions Checklist Step 1 Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl. …

Rating: 5/5(15)
Total Time: 31 mins
Servings: 4
Calories: 360 per serving
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.

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Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, …

Rating: 4.2/5(15)
Category: Side-Dish
Author: Food Network Kitchen
Difficulty: Easy
1. Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
2. Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

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grated parmesan cheese or romano cheese salt and pepper DIRECTIONS Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper, onion, celery, garlic, …

Rating: 5/5(1)
Total Time: 35 mins
Category: Poultry
Calories: 507 per serving
1. Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper, onion, celery, garlic, basil, fennel seeds, and crushed red pepper. Saute for about 10 minutes or until tender.
2. Add the broth and tomatoes. Cover the pan and simmer for 10 minutes.
3. Add the beans and turkey and cook until heated through, about 1 minute.
4. Garnish each soup bowl with 1 tablespoon of cheese, adding salt and pepper to taste.

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Spread the barley in a thin layer on a large plate and let cool for 15 minutes. Step 2 Beat the lemon juice, lemon zest and olive oil in a small bowl with a fork or whisk. Step 3 Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. Cover and refrigerate for 1 hour.

Rating: 5/5(1)
Total Time: 2 hrs 15 mins
Servings: 12
Calories: 167 per serving

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Place pearl barley and 2 ½ cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 …

Rating: 4.9/5(43)
Total Time: 50 mins
Category: Salad
Calories: 192 per serving
1. Preheat oven to 425 degrees F.
2. Place pearl barley and 2 1/2 cups (591 ml) water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
3. While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
4. When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.

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Frequently Asked Questions

How to make the best barley soup?

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. Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute. Add the barley, cubed potatoes, tomato paste, and give a good stir.

How long to cook barley soup in crock pot?

Once boiling, reduce heat, cover, and simmer for 20-30 minutes until barley is fully cooked. To make healthy beef barley soup in the slow cooker / crockpot, brown your meat in a pan per the directions in step one. Add browned meat and remaining ingredients into the slow cooker. Stir until combined and cook on low for 4-5 hours.

How do you make egyptian barley salad?

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds. Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions.

How to cook barley soup in an instant pot?

Instructions Turn instant pot on sauté setting. Heat olive oil. When meat is brown, add spices, veggies, broth + barley to the pot (all uncooked). On the Soup/Broth setting, set cook time to 20 minutes on high. Allow the pot to come to pressure and cook. Once cooked, quick release the pot before removing the lid.

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