Turnip And Barley Soup Recipes
TURKEY BARLEY SOUP
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.
Provided by Irmgard
Categories Poultry
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.
TURNIP AND BARLEY SOUP
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.
TRADITIONAL BEEF AND BARLEY SOUP RECIPE
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Provided by Chef Billy Parisi
Categories Soup
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
- Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
- Take the beef out and set it to the side.
- If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
- Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
- Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
- Finish with herbs, salt, and pepper, and serve.
Nutrition Facts : Calories 397 kcal, Carbohydrate 39 g, Protein 28 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 671 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
SCOTCH BROTH (SCOTCH SOUP)
A super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley.
Provided by Christina Conte
Categories Soups
Time 2h
Number Of Ingredients 11
Steps:
- Put the lamb bones into a Dutch oven or large soup pot and add 8 1/2 cups (2 liters) of water, barley, split peas and 2 teaspoonfuls of salt.
- Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
- While the broth is simmering, you can prepare the vegetables.
- After an hour, the broth, barley and peas will look like this.
- Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
- Chop/shred the cabbage while the soup is simmering.
- At this point, the broth looks like this.
- After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
- This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
- Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 107 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MEXICAN BEAN BARLEY SOUP
Wonderfully warming, this soup is always on the menu for the retreats we host on our woodland farm. Everyone enjoys spooning up its yummy vegetable broth and hearty mix of beans and barley. When I really want to bring smiles, I serve a basketful of my homemade onion-herb bread with it.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
TURNIP AND BARLEY SOUP
I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste.
Provided by windhorse23
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
- Add the barley and cook, covered, about 15 minutes more.
- Serve with salt, pepper and Romano cheese if desired.
Nutrition Facts : Calories 204.6, Fat 10.3, SaturatedFat 4.8, Cholesterol 20, Sodium 946.3, Carbohydrate 18.1, Fiber 3.7, Sugar 3.2, Protein 10.1
RED LENTIL SOUP WITH TURNIP AND PARSLEY
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 10
Steps:
- In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
- Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
- Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Nutrition Facts : Calories 177 g, Fat 4 g, Fiber 6 g, Protein 11 g, SaturatedFat 1 g
More about "turnip and barley soup recipes"
CREAMY TURNIP SOUP - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 6 mins
- Melt the butter and olive oil in a large pot or Dutch oven. Add the onions and cook for about 10 minutes until tender and just beginning to brown.
- Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is very fragrant.
- Add the turnips, potatoes, and broth. Bring to a simmer and turn the heat down to low. Cover and cook for 25-30 minutes until the potatoes and turnips are tender.
ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
Estimated Reading Time 6 mins
- SAUTE AROMATICS AND VEGETABLES: Heat oil or butter on medium in a large pot. Add onions and saute 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.
- SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight.
- FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle into bowls and serve with crusty warm bread, homemade croutons (Note 4) or grated Parmesan cheese.
HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY
From thecookspyjamas.com
Estimated Reading Time 8 mins
- Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
IRISH LAMB AND BARLEY SOUP WITH TURNIPS | HEALTHY DELICIOUS
From healthy-delicious.com
Estimated Reading Time 4 mins
- Heat the oil in a large soup pot set over medium-high heat. Season the lamb with salt and pepper. Working in batches if needed, cook the lamb until browned, about 3 minutes. Transfer to a plate. Add the onions to the pot and cook until soft and golden brown, about 5 minutes. Add the garlic and cook 2 minutes. Transfer to the plate with the lamb.
- Remove the pot from the heat and whisk in the flour. Return the pot to the stove and add the wine. Stir until smooth, scraping up any browned bits that have cooked onto the bottom of the pot. Whisk in the stock and water. Add the lamb and onions and bring to a simmer. Cover and cook 1 hour.
- Add the turnips, potatoes, and carrots. Simmer for 30 minutes, or until the vegetables are tender.
- Meanwhile, bring a small pot of water to a boil. Add the barley and cook 30 minutes, or until soft. Drain and add to the soup.
BEEF, BARLEY & TURNIP SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine BritishCategory EntreesServings 6Total Time 1 hr 55 mins
- Season beef with salt and pepper. Heat oil in large saucepan over medium-high heat and when hot, cook beef in batches until well browned. Remove meat using a slotted spoon and set aside.
- Add onion, carrot, celery and garlic. Cook, stirring frequently, for about 5 minutes until golden. Add stock and 2 cups of water, stirring well to scrape juices from the base of the pan.
- Return meat to pan with barley and bay leaves and bring to the boil. Reduce heat and simmer, partly covered for 1 hour.
- Add turnip and cook, uncovered for a further 30 minutes until tender, adding more water if too thick. Stir through parsley and ladle into bowls to serve.
POLISH BARLEY AND VEGETABLE SOUP - A FAMILY FEAST®
From afamilyfeast.com
Estimated Reading Time 4 mins
- In a medium sauce pan, place the barley and cover with water (not stock). If you use stock, the salt in the stock creates a reaction that does not allow the barley to cook. You could cook it until the next ice age and it would stay tough. If you are using the hull-less variety, cover with six cups of water and simmer partially covered for 45-90 minutes depending on the texture you want, adding more water if needed. If using pearl barley, follow package instructions for the water.
- In a 5-quart Dutch oven or heavy bottomed soup pot over high heat, melt half the butter or fat and add the onions, carrots, turnip, leeks, celery, mushrooms, pepper, marjoram and parsley.
SCOTTISH PEARL BARLEY VEGETABLE SOUP - NEILS HEALTHY MEALS
From neilshealthymeals.com
- Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft.
- Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes.
BARLEY-ROOT VEGETABLE CHOWDER RECIPE | EATINGWELL
From eatingwell.com
- Bring broth and water to a boil in a Dutch oven. Add barley. Reduce heat, cover and simmer until the barley is tender, about 20 minutes.
- Add celery root, turnip, rutabaga, carrot, parsnip, cabbage, onion, tomatoes, bay leaf, salt, sage, thyme and pepper and bring to a boil. Reduce heat to low, cover and simmer until all the vegetables are tender, about 30 minutes. Discard the bay leaf before serving.
HOME STYLE CHICKEN AND BARLEY SOUP | IGA RECIPES
From iga.com.au
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