Barley Peasant Soup Recipes

BARLEY PEASANT SOUP

Barley Peasant Soup image

In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 20 servings (5 quarts).

Number Of Ingredients 19

Ingredients

1 pound beef stew meat, cut into 3/4-inch cubes
1 tablespoon olive oil
2 cups chopped onions
1 cup sliced celery
2 garlic cloves, minced
5 cups water
5 cups beef broth
2 cups sliced carrots
1-1/2 cups medium pearl barley
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
4 cups sliced zucchini
3 cups diced plum tomatoes
2 cups chopped cabbage
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1-1/2 teaspoons Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese, optional

Steps:

In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. , Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.

Nutrition Facts : Calories 159 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 292mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 10g protein.

PEASANT SOUP (LIKE OLGA'S)

Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
Drain off fat.
Add tomatoes, garlic, bay leaf and broth.
Bring to a boil.
Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
Then reduce to simmer for 30 minutes.
Salt and pepper to taste.
Serve with toasted pita bread triangles.

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