Pearl Barley Soup Recipes

HEARTY BEEF AND BARLEY SOUP

Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

PEARL BARLEY SOUP

Pearl Barley Soup image

I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!

Provided by Tisme

Categories Onions

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 large carrot, diced
2 sticks celery, diced
10 small baby onions, peeled and whole
1/2 leek, chopped
1 swede, diced small
2 bay leaves
2 sprigs thyme
1/2 cup barley, parboiled (boil in water 20-30 minutes and drain)
2 liters vegetable stock
6 tomatoes, peeled & chopped
1/8 cabbage, chopped very finely
1 tablespoon dry sherry
1/4 teaspoon ground coriander
1/2 cup peas
6 Brussels sprouts, blanched and cut into quarters lengthways
1/4 bunch parsley, chopped
3 tablespoons parmesan cheese, grated
fresh ground black pepper

Steps:

Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.

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