Dr Weils Barley And Vegetable Soup Recipes

BARLEY VEGETABLE SOUP

Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. 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. Discard bay leaf.

Nutrition Facts :

DR. WEIL'S BARLEY AND VEGETABLE SOUP

Dr. Weil's Barley and Vegetable Soup image

Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. VERY easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; I like baby portobellos. Try a thicker slice on the mushrooms for a "meatier" texture. I got this recipe online from Dr. Weil's Healthy Kitchen at www.drweil.com

Provided by nanpie

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup pearl barley
11 cups vegetable stock
2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup sliced carrot
1/2 cup sliced celery
1 cup thinly sliced mushroom
sea salt
1/2 bunch parsley, chopped

Steps:

Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
Meanwhile slice all the veggies using a food processor.
Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!

Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 0.7, Sodium 26.4, Carbohydrate 25.9, Fiber 5.5, Sugar 3.3, Protein 3.6

DR. WEIL'S BARLEY SOUP

DR. WEIL'S BARLEY SOUP image

Number Of Ingredients 9

Ingredients

3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley

Steps:

Instructions 1. 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. 2. 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. 3. Add the remaining vegetable stock and simmer 30 minutes, covered. 4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.

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