Best 2 Vegetable Bean Barley Soup Recipes
Vegetable bean barley soup is a hearty and delicious meal that is perfect for a cold winter day. It is packed with vegetables, beans, and barley, and it is simmered in a flavorful broth. This soup is not only delicious, but it is also very healthy. The vegetables provide essential vitamins and minerals, the beans are a good source of protein and fiber, and the barley is a good source of fiber and complex carbohydrates. Vegetable bean barley soup is a great way to warm up on a cold day and get your daily dose of vegetables.
Here are our top 2 tried and tested recipes!
BARLEY, BEAN AND VEGETABLE SOUP
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
- Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.
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
Tips:
- Use a variety of vegetables and beans: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, potatoes, tomatoes, corn, peas, and black beans.
- Don't be afraid to experiment with different spices: A little bit of cumin, chili powder, or paprika can really add some depth of flavor to your soup.
- Cook the barley separately: This will help to prevent it from becoming mushy.
- Add the barley to the soup towards the end of the cooking time: This will help to keep it from overcooking.
- Serve the soup with a side of bread or crackers: This will help to soak up the broth and make a complete meal.
Conclusion:
Vegetable Bean Barley Soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and nutritious meal, give this soup a try. You won't be disappointed.
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