Barley Bean Soup Recipes

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BEAN AND BARLEY SOUP



Bean and Barley Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 11

1 tablespoon canola or soybean oil
2 small onions, sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 cup uncooked quick-cooking barley
1 can (15 ounces) Progresso™ garbanzo beans, undrained
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 box (9 ounces) frozen baby lima beans
3 cups water
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g

WHITE BEAN 'N' BARLEY SOUP



White Bean 'N' Barley Soup image

"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 9 servings.

Number Of Ingredients 16

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

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.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

SLOW-COOKER BEAN AND BARLEY SOUP



Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

  • 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 cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

BARLEY AND BEAN SOUP RECIPE



Barley and Bean Soup Recipe image

Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2 carrots, peeled, thinly sliced
1/2 cup quick-cooking barley, uncooked
2 tsp. LEA & PERRINS Worcestershire Sauce

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.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g

BEAN & BARLEY SOUP



Bean & Barley Soup image

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Provided by David Bonom

Categories     Healthy Soup Recipes

Time 45m

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 teaspoon dried basil
1 (15 ounce) can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
¾ cup quick-cooking barley
1 (5 ounce) package baby spinach (6 cups)
¼ cup grated Parmesan cheese
¼ teaspoon ground pepper

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.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 54.7 g, Cholesterol 4.3 mg, Fat 7.8 g, Fiber 11.9 g, Protein 13.4 g, SaturatedFat 1.5 g, Sodium 618.7 mg, Sugar 10.7 g

BEEF, BARLEY, AND BEAN SOUP



Beef, Barley, and Bean Soup image

Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!

Provided by Impera_Magna

Categories     Vegetable

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
3 tablespoons olive oil
2 lbs beef stew meat or 2 lbs short rib of beef
1 large onion, chopped
2 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
2 garlic cloves, minced
2 tablespoons salt
3/4 cup pearl barley
1 tablespoon paprika
1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
1 teaspoon dill weed or 2 sprigs fresh dill
black pepper, to taste
tomato paste

Steps:

  • Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
  • Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
  • This can be eaten after 4 or 5 hours, but it improves with longer cooking.

BARLEY, BEAN AND VEGETABLE SOUP



Barley, Bean and Vegetable Soup image

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish

Steps:

  • Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
  • Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.

BEAN & BARLEY SOUP



Bean & barley soup image

Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley

Provided by Chelsie Collins

Time 1h5m

Number Of Ingredients 11

2 tbsp vegetable oil
1 large onion , finely chopped
1 fennel bulb , quartered, cored and sliced
5 garlic cloves , crushed
400g can chickpea , drained and rinsed
2 x 400g cans chopped tomatoes
600ml vegetable stock
250g pearl barley
215g can butter beans , drained and rinsed
100g pack baby spinach leaves
grated parmesan , to serve

Steps:

  • Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
  • Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
  • Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

BARLEY BEAN SOUP



Barley Bean Soup image

This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!

Provided by TishT

Categories     Grains

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
2 celery ribs, diced
1 cup celery greens
1 bay leaf
2 1/2 teaspoons salt free herb and spice seasoning mix
1 (14 ounce) can diced tomatoes, undrained
6 cups water
1 (1 lb) can kidney bean, drained and rinsed
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, minced
salt
fresh ground pepper

Steps:

  • Heat the oil in a soup pot.
  • Add the onions and garlic and saute until the onions are golden.
  • Add all the remaining ingredients except the last 4.
  • Cover with the water.
  • Bring to a simmer, and simmer gently covered for 1 hour.
  • At this time the barley and vegies should be tender.
  • Add the beans, parsley, and dill.
  • Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
  • Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
  • *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.

BARLEY AND MUSHROOMS WITH BEANS



Barley and Mushrooms with Beans image

A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.

Provided by Niki

Categories     Side Dish     Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
½ cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained

Steps:

  • Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
  • Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
  • Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g

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