Best 8 Broccoli And Barley Vegetable Soup Recipes

BROCCOLI BARLEY SOUP

Steps:

• In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

BARLEY BROCCOLI SOUP

Steps:

• In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

BROCCOLI AND BARLEY VEGETABLE SOUP

Steps:

• Sauté leeks and garlic in olive oil for 2 minutes.
• Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
• Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

BROCCOLI AND BARLEY SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat. Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.

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.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

GRANNY'S BEEF AND BARLEY VEGETABLE SOUP

Steps:

• Put 12 cups of water into large stock pot. Add meat, bay leaves, salt, pepper, and onion powder.
• Simmer covered for 2 hours.
• Add tomatoes and simmer for another hour.
• Remove meat, take out bones, and cut up.
• Add barley and frozen vegetables. Simmer for another 45 minutes.
• Return meat to pot and add corn. Simmer another 30 minutes.
• Add sugar and check seasonings. Adjust salt and pepper if necessary.

SPRING BARLEY SOUP

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)