Lentil Barley Kielbasa And Vegetable Soup Recipes

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SOUTHWEST BARLEY & LENTIL SOUP



Southwest Barley & Lentil Soup image

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP



Slow-Cooker Bistro Lentil-Barley Soup image

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Steps:

  • Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  • Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

LENTIL, BARLEY, KIELBASA AND VEGETABLE SOUP



Lentil, Barley, Kielbasa and Vegetable Soup image

Make and share this Lentil, Barley, Kielbasa and Vegetable Soup recipe from Food.com.

Provided by dgpat

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup dried lentils
1 cup pearl barley
5 scallions, with 1/2 the green,sliced
2 stalks celery, sliced
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1/2 package kielbasa, sliced (I used Healthy Choice)
1 cup frozen vegetables (any kind. I've used just corn, or the mixed, or chopped spinach)
8 cups water
1 teaspoon parsley
salt and pepper

Steps:

  • In large pot, add everything but the frozen vegetables.
  • Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
  • Check the seasonings and enjoy with a nice salad and some fresh bread!

Nutrition Facts : Calories 267.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 19.3, Sodium 284.2, Carbohydrate 35.7, Fiber 11.6, Sugar 1.6, Protein 12.5

BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

LENTIL BARLEY SOUP {VEGAN}



Lentil Barley Soup {Vegan} image

Lentil barley soup {vegan}

Provided by Esther Schultz

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, diced
2 ribs celery, diced
2 large carrots, diced
4 cloves garlic, minced
6 cups vegetable stock
1 28 ounce can diced tomatoes
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
½ tsp dried rosemary
½ tsp dried oregano
¼ tsp ground black pepper

Steps:

  • In a dutch oven or large pan, heat the olive oil over a medium heat.
  • Add the onion, celery, carrots, and garlic.
  • Stir, cover, and cook gently until tender (about 5 minutes).
  • Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
  • Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
  • Season with salt and black pepper if necessary.
  • Serve with French bread.

LENTIL AND VEGETABLE SOUP



Lentil and vegetable soup image

A thick, hearty soup that can be served as a main course with crusty bread

Provided by washingtonwench

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
  • Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
  • Reduce heat and simmer until vegetables are tender (approx 25 minutes).
  • Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
  • Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

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