Vegetable Barley Soup Recipe 445

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

VEGETABLE BARLEY SOUP

Steps:

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
• Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
• Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
• While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
• Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
• Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

VEGETABLE BARLEY SOUP

Steps:

• Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
• Combine all ingredients in a 6qt slow cooker.
• Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
• Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

BARLEY VEGETABLE SOUP

Steps:

• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
• Cover and cook the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with chopped fresh parsley.

VEGETABLE BARLEY SOUP

Steps:

• In a large kettle add oil, garlic and onions heat until onions are transparent.
• Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
• Simmer until barley is tender.
• Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

VEGETABLE BARLEY SOUP

Steps:

• Place porcini mushrooms in a bowl; add hot water to cover (about 1 1/2 cups). Let stand until mushrooms are soft, 10 minutes.
• Meanwhile, melt butter in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent. Add thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir in barley and cook until it begins to brown and smell sweet.
• Lift mushrooms out of soaking liquid. Strain liquid through a cheesecloth-lined sieve and set aside. Chop mushrooms coarsely and add to barley mixture. Add 1/2 cup Madeira, raise heat to medium-high, and cook until liquid is nearly evaporated. Reduce heat to medium, add reserved soaking liquid, and cook until liquid is almost completely reduced.
• Stem Swiss chard. Chop stems into 1/2-inch pieces; add to barley mixture. Chop leaves into 1/2-inch pieces and set aside.
• Drain tomatoes and add tomato juice to barley along with vegetable stock. Seed and core tomatoes, cut into 1/2-inch dice, and set aside. Cut squash in half lengthwise and remove seeds with a spoon. Remove skin and cut flesh into 1/2-inch cubes. Add squash, 1 teaspoon salt, and remaining 1/2 teaspoon pepper to soup. Let simmer about 50 minutes, skimming foam occasionally. Add chopped tomatoes for last 20 minutes of cooking time.
• Just before serving, add chopped Swiss chard leaves and remaining 1/2 cup Madeira. Cook until chard is just tender, 2 minutes. Add remaining 1 1/2 teaspoons salt and serve.