Kalebarley Soup Recipes
KALE AND BARLEY SOUP
This low calorie vegetarian soup is perfect when we are planning to stay on diet but yet eat full stomach. The kale, filling barley, herbs and veggies not only make healthy soup but also a flavorful winter meal.I have used homemade vegetable stock for this recipe. If you do not have time to make stock at home, use only a low sodium stock, preferably organic to avoid any preservatives.
Provided by Savita
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat oil in a deep heavy bottom pan. Add veggies with garlic and ginger and saute until veggies are soft. (3-4 minutes)
- Add 5 cups of vegetable stock, herbs, and barley. Bring to boil and simmer for 15-20 minutes or until barley is tender.
- Now add salt (taste the soup base before adding salt since if using canned stock, it will already have salt in it). Add chopped kale leaves (discard stems), lemon zest and simmer on low heat for about 5 minutes. Finish with fresh chopped parsley leaves and more lemon juice. Serve and enjoy!
BRISKET BARLEY SOUP WITH CRISPY KALE
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy. As it simmers, the brisket cubes soften enough so you can cut them with your spoon. The chewiest thing in the soup will be the barley, but in a good way. Some slabs of brisket comes more thoroughly trimmed than others, so you may have to do some knife work when you get it home. But fear not, if your broth ends up a little greasy, just chill it and then spoon the fat off the top when it's cold.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season brisket with 1 tablespoon salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes to 1 hour.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add brisket in batches and cook, turning occasionally, until well-browned, 8 to 10 minutes per batch. Drizzle in additional oil if pan seems dry. Transfer browned meat to a paper towel-lined plate to drain. Add leek, celery and garlic to pan; cook until soft, about 7 minutes.
- Return meat to pot. Pour in 12 cups water, thyme, and bay leaves. Bring liquid to a simmer over medium heat. Cook, part covered, for 1 hour. Stir in carrots, parsnips, turnips, barley and remaining 1/2 tablespoon salt and 1 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Stir in vinegar. Taste and adjust seasonings, if necessary.
- Just before serving make the kale: heat oven to 450 degrees. Make sure kale is very dry, then toss kale with remaining 1 tablespoon oil and a pinch of salt. Spread it out on one or two baking sheets. It should fit in one layer without crowding. Roast until leaves are crisp in places (some spots will still be soft), 5 to 10 minutes. Serve kale on top of soup.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 27 grams, Carbohydrate 29 grams, Fat 52 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 838 milligrams, Sugar 5 grams, TransFat 0 grams
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