Recipe For Vegetable Barley Soup

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Recipe For Vegetable Barley Soup

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.

Preview / Show more

See Also: Soup RecipesShow details

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(997)
Total Time: 1 hr 45 mins
Servings: 8
Calories: 188 per serving

Preview / Show more

See Also: Soup RecipesShow details

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 …

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.

Preview / Show more

See Also: Soup RecipesShow details

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.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Rating: 5/5(12)
Total Time: 1 hr 20 mins
Category: One Dish Meal
Calories: 206 per serving
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.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Cuisine: Italian
Category: Lunch,Dinner
Servings: 8
Total Time: 1 hr 15 mins
1. 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.
2. Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute.
3. Add broth, water and tomatoes to pan; bring to a boil over high heat.
4. Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.

Preview / Show more

See Also: Soup RecipesShow details

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.

Preview / Show more

See Also: Soup RecipesShow details

7 hours ago VEGETABLE BARLEY SOUP VARIATIONS. You can easily customize this barley soup with any orphan ingredients in the vegetable fridge drawer. I usually add carrots, celery, onion, and …

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.

Preview / Show more

See Also: Soup RecipesShow details

4 hours ago vegetable broth, navy beans, ground black pepper, pearl barley and 13 more Mushroom & Barley Soup The Naptime Chef dried porcini mushrooms, all-purpose flour, reduced sodium chicken stock and 12 more

Preview / Show more

See Also: Soup RecipesShow details

Just Now The Pearl Barley Vegetable Soup is a wholesome dish that you can make for weeknight dinners. Barley is a versatile cereal grain with a rich nutlike …

Rating: 4.8/5(1.8K)
Servings: 2
Cuisine: Continental
Total Time: 50 mins

Preview / Show more

See Also: Soup RecipesShow details

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.

Preview / Show more

See Also: Soup Recipes Vegan RecipesShow details

1 hours ago 6 cups low-sodium vegetable broth. 2 cups water. ¼ cup minced flat-leaf parsley. Instructions. Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker. Cook on LOW until the barley is tender, about 8 hours. Stir in the parsley.

Preview / Show more

See Also: Soup RecipesShow details

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)
Total Time: 45 mins
Servings: 6

Preview / Show more

See Also: Soup RecipesShow details

Just Now Instructions Checklist. Step 1. Cook the barley according to the package directions. Advertisement. Step 2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, …

Rating: 5/5(230)
Total Time: 1 hr
Servings: 16
Calories: 228 per serving
1. Cook the barley according to the package directions.
2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
3. Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
4. Add the kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.

Preview / Show more

See Also: Soup RecipesShow details

5 hours ago To freeze vegetable barley soup, ladle chilled soup directly into zippered bags and label them with the date. Lay them flat in the freezer and once they are frozen, store the bags upright to …

Rating: 5/5(29)
Total Time: 3 hrs 45 mins
Category: Lunch, Main Course, Soup
Calories: 306 per serving
1. Combine all ingredients in a 6qt slow cooker except tomatoes.
2. Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
3. Add tomatoes with juices 30 minutes before serving.
4. Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

Preview / Show more

See Also: Soup Recipes Slow Cooker RecipesShow details

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.

Rating: 3.9/5(14)
Category: Dinner, Lunch, Soup
Calories: 184 per serving

Preview / Show more

See Also: Soup Recipes Vegetarian RecipesShow details

3 hours ago In a large skillet, brown beef in oil until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover …

Rating: 4.5/5(8)
Category: Lunch
Servings: 8
Total Time: 7 hrs 45 mins
1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder.
2. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker.
3. Add the water, potatoes, carrots, celery, onion and bouillon.
4. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

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 …

Cuisine: American
Total Time: 40 mins
Category: Soup, Lunch, Dinner
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.

Preview / Show more

See Also: Soup RecipesShow details

4 hours ago Add 1 teaspoon salt to the water, add the barley and boil until the barley is tender but still al dente. Drain through a sieve and set aside. Heat olive oil over medium-high heat in a Dutch oven or …

Rating: 4.6/5(36)
Total Time: 1 hr 10 mins
Category: Soups And Stews
Calories: 197 per serving
1. Bring a saucepan of water to a boil. Add 1 teaspoon salt to the water, add the barley and boil until the barley is tender but still al dente. Drain through a sieve and set aside.
2. Heat olive oil over medium-high heat in a Dutch oven or large pot.
3. Add the onion, reduce heat to medium and cook, stirring often 5-6 minutes or until onion begins to soften.
4. Add the celery and carrots and cook another 5-6 minutes. Add bell pepper and cook 2 minutes.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Rating: 5/5(2)
Category: Lunch
Servings: 10
Total Time: 8 hrs 25 mins
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 tomatoes are thoroughly heated. Remove bay leaf before serving.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Rating: 5/5(1)
Total Time: 30 mins
Category: Soups & Chowders
Calories: 317 per serving
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.

Preview / Show more

See Also: Soup RecipesShow details

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, …

Rating: 4.7/5(26)
Calories: 165 per serving
Category: Soups
1. Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
2. Cook on LOW until the barley is tender, about 8 hours.
3. Stir in the parsley. Serve.

Preview / Show more

See Also: Soup Recipes Slow Cooker RecipesShow details

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, …

Rating: 4.6/5(722)
Total Time: 1 hr 45 mins

Preview / Show more

See Also: Soup RecipesShow details

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!

Rating: 4.2/5(107)
Total Time: 1 hr 15 mins
Category: Entree, Lunch, Sauces, Soup
Calories: 103 per serving

Preview / Show more

See Also: Soup Recipes Vegan RecipesShow details

6 hours ago Heat the olive oil over medium heat in a large Dutch oven or stock pot. Add the onions, carrots, and celery. Saute for 5 minutes. Add the garlic, salt, and pepper, and saute for 2 minutes. …

Rating: 3.1/5(56)
Category: Main Course
Servings: 8
Total Time: 1 hr
1. Heat the olive oil over medium heat in a large Dutch oven or stock pot.
2. Add the onions, carrots, and celery. Saute for 5 minutes.
3. Add the garlic, salt, and pepper, and saute for 2 minutes.
4. Pour in the vegetable stock and water. Bring to a slight boil.

Preview / Show more

See Also: Soup RecipesShow details

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

Preview / Show more

See Also: Soup RecipesShow details

2 hours ago Instructions. Heat 1 tablespoon olive oil in a large stockpot set over medium high heat until shimmering. Add the carrots, celery, and onion and saute for 5-10 minutes, or until onions start to …

Rating: 4.7/5(6)
Total Time: 1 hr 10 mins
Category: Entree, Soup
Calories: 185 per serving
1. Heat 1 tablespoon olive oil in a large stockpot set over medium high heat until shimmering. Add the carrots, celery, and onion and saute for 5-10 minutes, or until onions start to soften.
2. Add the garlic and pearl barley. Cook, stirring constantly, to lightly toast the barley, for another 1-2 minutes.
3. Add the sliced mushrooms and continue sauteing. The mushrooms will start to release their liquid.
4. Add the broth or water, dried herbs, and bay leaf, and stir well. Bring to a boil, then lower heat to a simmer. Cook for 20-25 minutes.

Preview / Show more

See Also: Soup RecipesShow details

4 hours ago Barley: Instead of pearl barley, you can use hull barley but you will need to cook the soup about 15-20 minutes longer to make the barley tender. Beans: Use any cooked beans for this …

Rating: 4.8/5(29)
Total Time: 1 hr 7 mins
Category: Main Course, Soup
Calories: 191 per serving
1. PREPARE VEGETABLES AND SAUTE: Cut onions, carrots, celery and butternut squash into 2 inch pieces. Vegetables will be processed in two batches in food processor. (Alternatively, all vegetables can be chopped by hand.) First, process garlic until finely chopped, then add onions and pulse into small pieces. In large pot, heat oil on medium heat. Add onions and garlic to pot and saute. Second, pulse carrots, celery and butternut squash into a small dice (it's fine if a few pieces are larger). Add to pot and saute another 5 minutes.
2. COOK SOUP: Stir in tomato paste. Add broth, barley, beans and all seasonings. Stir. Bring to boil. Cover, then lower heat and simmer for 50-60 minutes until barley is tender and fluffy.
3. FINISH AND SERVE: Add baby spinach (I tear it up as I add it to pot). Stir until wilted, about 1 minute. Taste and adjust seasonings. Soup will thicken upon standing or in fridge. If too thick, add additional broth or water. Ladle into bowls and serve with warm crusty bread and butter or garlic croutons if desired. Keeps in fridge for a week. Freezes well.

Preview / Show more

See Also: Soup RecipesShow details

2 hours ago Heat oil in a soup pot and add carrots, celery, garlic and broccoli. Cook for 3-5 minutes or until fragrant. Add the crushed tomatoes, vegetable stock, chopped spinach, salt and spices to the …

Reviews: 2
Calories: 359 per serving
Servings: 4
1. Heat a large soup pot over medium heat and add oil. Next, add carrots, celery, garlic and broccoli. Cook for 3-5 minutes or until fragrant.
2. Add the crushed tomatoes, vegetable stock, spinach, salt, thyme and rosemary to the pot and bring to a boil. Cover and reduce heat to simmer for 10 minutes.
3. Add the barley to the pot and continue to simmer for 10-12 minute or until barley is tender.

Preview / Show more

See Also: Egg Recipes Soup RecipesShow details

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.

Preview / Show more

See Also: Soup RecipesShow details

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.

Rating: 5/5(6)
Servings: 4
Cuisine: British
Total Time: 50 mins

Preview / Show more

See Also: Soup RecipesShow details

9 hours ago Barley soup made with pearl barley, vegetables, spices and herbs. Barley lends an earthy and deep flavor to this spicy vegetable soup. With wholesome …

Rating: 4.9/5(9)
Total Time: 36 mins
Category: Soup
Calories: 168 per serving
1. Wash and soak barley for at least 4 hours.
2. Discard the soaked water.
3. Add 2 cups of water and cook till very soft. Or pressure cook for 6 to 8 whistles. If using potatoes cook them along with barley.
4. Add chopped veggies and mix barley flour in some water to remove lumps and pour. Cook till the veggies are cooked. Add more water if needed.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Cuisine: British
Total Time: 4 hrs 10 mins
Category: Soup
Calories: 233 per serving
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.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Rating: 4.9/5(15)
Total Time: 2 hrs 25 mins
Servings: 8-12
Calories: 190 per serving
1. Heat 2 tablespoons of the olive oil in a large skillet.
2. Add the garlic and cook until barely golden.
3. Remove the garlic, and set it aside., Working in batches, add a single layer of beef cubes to the skillet and sear on all sides, adding additional oil when necessary.
4. Remove each batch with a slotted spoon, and sprinkle with black pepper.

Preview / Show more

See Also: Beef Recipes Baking RecipesShow details

9 hours ago Drain tomatoes and add tomato juice to barley along with vegetable stock. Seed and core tomatoes, cut into 1/2-inch dice, and set aside. Cut squash in half lengthwise and remove seeds with a spoon. …

1. Place porcini mushrooms in a bowl; add hot water to cover (about 1 1/2 cups). Let stand until mushrooms are soft, 10 minutes.
2. Meanwhile, melt butter in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent. Add thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Stir in barley and cook until it begins to brown and smell sweet.
4. Lift mushrooms out of soaking liquid. Strain liquid through a cheesecloth-lined sieve and set aside. Chop mushrooms coarsely and add to barley mixture. Add 1/2 cup Madeira, raise heat to medium-high, and cook until liquid is nearly evaporated. Reduce heat to medium, add reserved soaking liquid, and cook until liquid is almost completely reduced.

Preview / Show more

See Also: Soup Recipes Stew RecipesShow details

2 hours ago 1. Heat oil in a pot over medium heat. Add onion and cook, stirring, for 2 minutes, until starting to wilt. Reduce heat to low, cover and cook, stirring occasionally, for about 10 minutes or until very soft and golden brown. 2. Add carrots, celery, herbs, 1/2 tsp (2 mL) salt and pepper to taste.

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

Just Now Pressure Cooker Beef Barley Vegetable Soup Recipe - Food.com hot www.food.com. DIRECTIONS. Brown the beef in the pressure cooker. Drain off any fat. Add the tomatoes, water and barley. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

1 hours ago 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. Add fresh parsley and thyme.

Rating: 4.8/5(6)
Total Time: 1 hr 45 mins
Category: Soup
Calories: 117 per serving

Preview / Show more

See Also: Soup RecipesShow details

6 hours ago Heat oil in a pressure cooker, add onions, garlic and saute until onions turn transparent. Add washed dal, barley, chopped carrots, salt needed, 3-3 1/2 cups of water and pressure cook for 3-4 whistles. Once the pressure subsides, open the cooker, mash the contents slightly, add finely chopped tomatoes, coriander leaves and pepper powder to taste.

Cuisine: Indian
Category: Soups-Diabetic Recipe
Servings: 1
Estimated Reading Time: 2 mins

Preview / Show more

See Also: Soup Recipes Diabetic RecipesShow details

9 hours ago Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes. Add crushed …

Rating: 4.3/5(32)
Total Time: 30 mins
Category: Comfort Food
Calories: 189 per serving
1. INSTANT POT INSTRUCTIONS :
2. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
3. Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
4. Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.

Preview / Show more

See Also: Soup Recipes Instant Pot RecipesShow details

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 …

Reviews: 7
Calories: 230 per serving
Category: Soup Recipes
1. What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker. Begin by washing and dicing up your vegetables of choice into bite-size chunks. You'll also want to rinse off the barley under warm water.
2. 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.
3. Next, add all other ingredients (except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes. I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that
4. I like to keep a little firmer texture. It's simply a preference thing, so you could add all the veggies in the first step if desired. I like to use Tony's Creole Seasoning in this soup. It adds such a great spicy flavor. Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.

Preview / Show more

See Also: Soup RecipesShow details

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 …

Rating: 4.5/5(2)
Category: Soup
Servings: 10
Total Time: 2 hrs 20 mins
1. Heat oil in large soup pot on medium heat.
2. Add beef, salt, pepper, cinnamon and all spice and mix well.
3. Brown for a few minutes. If you see water/juices, keep browning until all liquids evaporate.
4. When meat is browned, add the onion and garlic and sauté until tender. This step is very aromatic!

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

Just Now Beef Barley Vegetable Soup Recipe Allrecipes hot www.allrecipes.com. Step 1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces.

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

9 hours ago Over medium-high heat add ¼ cup water to a large pot and water-saute onions and garlic for a few minutes until the onions become translucent. Add vegetable broth, water, barley, broccoli, …

Rating: 4.4/5(7)
Total Time: 40 mins
1. Over medium-high heat add ¼ cup water to a large pot and water-saute onions and garlic for a few minutes until the onions become translucent.
2. Add vegetable broth, water, barley, broccoli, and cauliflower to the pot. Heat for 10 minutes before adding the cabbage, spinach, and zucchini.
3. Using a ladle, remove about 1/2 cup of the broth and add miso. Stir and mix until the miso dissolves. Add to the pot and stir to combine.
4. Continue cooking until the barley is done and the vegetables are tender for about 15-20 more minutes.

Preview / Show more

See Also: Soup RecipesShow details

9 hours ago Bring to a simmer, cover and cook on low heat for about 40 minutes or until meat is tender. Add frozen veggies and cook for 10 minutes. Add barley, onion powder and garlic powder. …

Rating: 5/5(2)
Category: Dinner Entree, Soup
Cuisine: American Comfort Food
Calories: 344 per serving
1. In a large soup pot, heat olive oil on medium and brown meat for about 3 to 5 minutes. Season with salt and pepper. Add broth and tomato sauce. Bring to a simmer, cover and cook on low heat for 1 hour.
2. Add frozen veggies and cook for 10 minutes. Add barley, onion powder and garlic powder. Cook for another 10 to 15 minutes or until barley is tender.
3. Season with salt and pepper if needed and serve in bowls.

Preview / Show more

See Also: Beef Recipes Soup RecipesShow details

4 hours ago Method. Sauté the meat until lightly browned in the oil. Remove the meat and keep on one side. Add the onions seasoned with Green Onion Seasoning and stir-fry until golden. Add all the remaining ingredients, except garnish, cover with a lid and simmer slowly …

Preview / Show more

See Also: Soup RecipesShow details

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you make homemade vegetable soup?

How to Make Homemade Vegetable Soup. Place a large pot over medium heat. Add carrots, celery, potato, onion, garlic, diced tomatoes, tomato juice, broth, and parsley or basil. Stir to combine the ingredients. Then bring to a boil, reduce heat, and simmer for 30 minutes, until the vegetables are tender.

How do you make homemade beef and barley soup?

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. Bring to boil, reduce heat, and simmer 10 to 20 minutes.

What are the best seasonings for vegetable beef soup?

If your vegetable soup is based on a beef broth, look for bold herbs and spices with strong flavors that can stand on their own. Some of the most common are chili peppers, oregano, basil, bay leaf, rosemary and curry powder.

What is vegetable soup?

Vegetable soup. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.

Most Popular Search