Tomato Herb Soup With Barley Recipes

TURKEY BARLEY TOMATO SOUP

Steps:

• In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

ROASTED TOMATO & BARLEY SOUP

Steps:

• Drain tomatoes,reserving juice. Toss tomatoes,onions and garlic with olive oil in roasting pan.
• Roast at 425°F (220°C) for 25 minutes.
• Add tomato mixture to large saucepan. Add reserved tomato juice,broth,celery and barley.
• Heat to a boil. Cover and cook over low heat for 35 minutes or until barley is tender. Stir in parsley.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

THE BEST BEEF AND BARLEY SOUP

Steps:

• In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
• Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
• Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
• Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
• Add in the barley and let cook for another 60 minutes, stirring occasionally.
• Remove thyme sprigs and bay leaves before serving.
• Season with more salt and pepper to taste. Serve hot.

MEAL IN A JAR: ITALIAN BARLEY SOUP

Steps:

• Combine the ingredients into a pint jar, leaving the bouillon cube wrapped. Set aside until ready to make the soup.
• When you're ready to make soup pour the water and crushed tomatoes into a medium soup pot. Unwrap the bouillon cube and add that along with the contents of the jar to the soup pot as well. Bring to a simmer over medium heat. Allow to cook for 35-40 minutes, or until the barley and mung beans have cooked through. If you need to thin your soup at all, add water 1/2 cup at a time. If you want to add any kale or broccoli go for it a few minutes before the soup is done cooking.
• Serve topped with a bit of cheese and a drizzle of good olive oil.

TOMATO BARLEY SOUP

Steps:

• In large saucepan,heat oil over medium heat; sauté onions,garlic and celery for about 2 minutes or until slightly softened.
• Stir in chicken broth,tomatoes with juices and barley; reduce heat to low. Cover and cook for about 15 minutes or until barley is tender; stir in parsley.

TOMATO LENTIL BARLEY SOUP

Steps:

• Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
• Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
• Stir occasionally and add more water if the soup becomes too thick.
• Season to taste with salt and pepper.
• If time allows, let the soup stand for an hour or so before serving, then heat through as needed.

TOMATO SOUP WITH FRESH HERBS

Steps:

• In large saucepan, heat oil over medium heat. Add onion, garlic, oregano or basil and thyme and cook, stirring often, until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes. Stir in broth, tomato paste and sugar. Season to taste with salt and freshly ground pepper. Bring soup to a boil. Reduce heat; simmer, uncovered, 15 minutes. Using immersion blender, process until smooth. Ladle into serving bowls and garnish with fresh herbs.