Best 5 Dilled Vegetable Barley Soup Recipes
Welcome to the culinary adventure of creating a delightful Dilled Vegetable Barley Soup. This hearty and comforting soup is packed with the goodness of fresh vegetables, plump barley, and the aromatic essence of dill. Whether you're a seasoned chef or a home cook looking for a nourishing meal, this article will guide you through the steps of preparing this delicious soup. Along the way, you'll discover the secret to achieving a rich and flavorful broth, the perfect combination of vegetables, and the art of balancing the flavors with the right amount of dill. So, gather your ingredients, prepare your kitchen, and let's embark on a journey to create a soup that will warm your heart and delight your taste buds.
Here are our top 5 tried and tested recipes!
DILLED VEGETABLE BARLEY SOUP
You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.
Provided by Karen Riches
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
- Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g
VEGETABLE BEAN BARLEY SOUP
This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.
Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
VEGETARIAN BARLEY-VEGETABLE SOUP
Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium-high heat.
- Add onion, carrot and celery and saute until softened.
- Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
- Stir in barley.
- Lower heat and cover.
- Gently simmer for 1-1/2 hours or until barley is tender.
- Stir in frozen green beans during the last 10 minutes of cooking.
- Remove from heat and stir in dill weed.
- Serve warm.
DILLED VEGETABLE BARLEY SOUP
You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.
Provided by Karen Riches
Categories Barley Soup
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
- Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g
VEGETABLE-BARLEY SOUP
Make and share this Vegetable-barley Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Beans
Time 40m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
- Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
- Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
- Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
- Adjust seasonings to taste.
- Remove from heat when done and let sit for about 10 minutes before serving.
- When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
- Refrigerate any unused portion of soup.
Nutrition Facts : Calories 102.5, Fat 2.6, SaturatedFat 0.7, Cholesterol 1.8, Sodium 200.3, Carbohydrate 17.1, Fiber 3.9, Sugar 2.2, Protein 3.8
Tips:
- Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
- Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in barley soup, so don't be afraid to try new things.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
- Add some fresh herbs to your soup. This will brighten up the flavor and make it more complex.
- Serve your soup with a side of crusty bread or crackers. This will help to soak up the broth and make a complete meal.
Conclusion:
Dilled Vegetable Barley Soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. With its hearty barley, colorful vegetables, and flavorful dill, this soup is sure to please everyone at your table. So next time you're looking for a delicious and nutritious soup to warm you up, give this recipe a try.
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