My Pumpkin And Barley Soup Recipes

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COMFORTING BARLEY & PUMPKIN BEEF STEW



Comforting Barley & Pumpkin Beef Stew image

There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

1/4 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds beef stew meat
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 cartons (32 ounces each) beef broth
1 can (15 ounces) pumpkin
1 cup medium pearl barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Optional: Additional red pepper flakes and minced fresh parsley

Steps:

  • In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

BARLEY PUMPKIN SOUP



Barley Pumpkin Soup image

Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups water
1 1/2 cups canned pumpkin or 1 1/2 cups mashed cooked winter squash
1 medium onion, chopped (1/2 cup)
1/3 cup quick-cooking barley
4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
1 garlic clove, minced
1/2-1 teaspoon curry powder
1/2 teaspoon dried thyme, crushed
1 1/4 cups milk
1/4 cup toasted pumpkin seeds or 1/4 cup sunflower seeds

Steps:

  • In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
  • Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
  • Place half of the pumpkin mixture in a food processor bowl or blender container.
  • Cover and process or blend till nearly smooth.
  • Pour into a bowl.
  • Repeat with remaining mixture.
  • Return all to saucepan.
  • Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
  • To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

Nutrition Facts : Calories 194.9, Fat 7.4, SaturatedFat 2.7, Cholesterol 10.7, Sodium 268.1, Carbohydrate 27.1, Fiber 6.2, Sugar 4.4, Protein 7.9

MY PUMPKIN AND BARLEY SOUP



My Pumpkin and Barley Soup image

Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.

Provided by kate09

Categories     Chowders

Time 22m

Yield 1 pot, 5-8 serving(s)

Number Of Ingredients 12

15 ounces pumpkin puree (this is 1 regular sized can)
5 teaspoons chicken bouillon (5 Maggi cubes)
5 cups water
4 celery ribs, chopped
1/2 onion, diced
2 tablespoons dried dill
2/3 cup quick-cooking barley (increase or decrease if you would like thicker or thinner soup)
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
fresh dill (optional)
sour cream (optional)

Steps:

  • Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
  • Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
  • Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
  • Serve either straight as it is, or garnish with some fresh dill and/or sour cream.

Nutrition Facts : Calories 126.8, Fat 0.8, SaturatedFat 0.2, Sodium 533.5, Carbohydrate 27.4, Fiber 5.8, Sugar 2.8, Protein 4.8

PEARL BARLEY SOUP



Pearl Barley Soup image

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Provided by Nagi

Categories     Soup

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 onion (, finely diced)
2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
2 celery stems (, chopped into 1cm / 0.4" cubes)
2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 garlic cloves (, finely minced)
1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
1/4 tsp ground coriander
1/4 tsp ground fennel
2 fresh bay leaves ((or 1 dried))
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves

Steps:

  • Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
  • Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
  • Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
  • Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
  • Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Nutrition Facts : Calories 262 kcal, Carbohydrate 47 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 2186 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving

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