Dr Weils Barley Soup Recipes

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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

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

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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