Best 4 Root Vegetable Barley Soup With Bacon Recipes

Craving a hearty, comforting soup that's packed with wholesome ingredients and bursting with flavor? Look no further than root vegetable barley soup with bacon. This classic soup is made with a medley of nutritious root vegetables, tender barley, smoky bacon, and a savory broth that's simply irresistible. Whether you're looking for a cozy meal on a chilly day or a quick and easy dinner option, this root vegetable barley soup is sure to satisfy your hunger and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER VEG AND BARLEY SOUP

Winter Veg and Barley Soup image

This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.

Provided by veganbrum

Time 50m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Hearty Beef and Barley Soup With Root Vegetables image

Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onion, sliced thin
1 bay leaf
1/2 teaspoon caraway seed
4 large carrots, chopped fine
1 cup finely chopped turnip
1 cup parsnip
1 cup finely chopped rutabaga
2/3 cup barley (raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves

Steps:

Heat 1 tablespoon oil over moderate heat in a large pot.
Add the steak and brown well, stirring occasionally.
Remove steak and leave the juice.
Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
Cook for about 4 more minutes.
Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
Stirring constantly, cook for about 5 minutes.
Stir in bouillon, water, tomato paste, salt, and pepper.
Bring to a boil over high heat.
Immediately reduce heat and simmer for 20 minutes.
Discard bay leaf, stir in the spinach and serve.

SAVORY ROOT VEGETABLE SOUP

Savory Root Vegetable Soup image

Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. -Zan Brock, Jasper, Alabama

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 medium leeks (white portion only), chopped
2 cups frozen shredded hash brown potatoes
1 cup cubed peeled sweet potato
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 cup sour cream
1 cup shredded Swiss cheese

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

BARLEY SOUP WITH ROOT VEGETABLES

Barley Soup With Root Vegetables image

Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

Provided by Sharon123

Categories Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 medium leeks, white and pale green parts only, sliced (about 2 cups)
3 garlic cloves, minced (about 1 Tbs.)
1/3 cup pearl barley
2 vegetable bouillon cubes
3 medium carrots, diced (about 1 1/2 cups)
1 small celery root, peeled and diced (about 1 1/2 cups)
1/3 cup chopped fresh dill
1 tablespoon lemon juice

Steps:

Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 13.9, Fiber 2.6, Sugar 2.5, Protein 1.6

Tips:

To save time, use pre-cooked bacon or bacon bits.
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Add a splash of white wine or lemon juice for a brighter flavor.
If you don't have pearl barley, use another type of barley, such as hulled barley or barley flakes.
Add some chopped fresh herbs, such as parsley, thyme, or rosemary, for extra flavor.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This hearty and flavorful root vegetable barley soup is a perfect meal for a cold winter day. It's packed with vegetables, barley, and bacon, and it's sure to warm you up from the inside out. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!