Tuscan Bean and Barley Soup - My Way Chef
A delish vegetarian soup with a robust taste!...You won't miss the meat! Subscribe for new videos each Friday.
Recipe:
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BARLEY BEAN SOUP
INGREDIENTS
1/2 cup Pearl Barley
3 cups water
2 Tbsp olive oil
2 Tbsp Butter
2 Cup sweet onion, diced
1 Cup carrot, chopped
1 Cup Diced celery
1 large Red pepper diced
3 Garlic Cloves
1 Tbsp Kosher salt
1 tsp pepper
1 Tbsp Italian seasoning
1/4 tsp hot red pepper flakes (optional)
4 cans (11.5 oz each) V8 juice
2 Cans diced fresh tomatoes (14 1/2 oz)
1 tsp sugar(optional)
4 cans cannellini beans (divided)
8 Tbsp grated pecorino
1 Can golden corn, drained (15 oz)
DIRECTIONS
In a separate pot bring water to a boil, add Pearl barley and let simmer until cooked. Set aside. While it’s cooking prep all other ingredients.
Heat oil & butter in a 5 quart Dutch oven over medium-high heat. Saute garlic, red pepper and onion until tender, approximately 5 minutes. Stir in carrot,celery, seasoning and cook another 2 to 3 minutes. Pour in V8 juice, diced tomatoes, sugar, half of the beans and bring to a low boil. Reduce to a simmer, and cook 20 to 25 minutes
Remove 5 cups of the soup and allow to cool to room temperature. Once cooled, purée soup with the pecorino in a blender or food processor until smooth. Return to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Add remaining beans, corn and cooked barley cook for 10 minutes and serve
Mushroom Barley Soup
This mushroom barley soup is hearty, delicious and extra healthy. Made with crimini and shiitake mushrooms, the soup has rich flavors and can be made ahead as leftovers taste amazing. Full recipe here:
Barley and Black Bean Salad/ Salad Recipes
Beans and barley are great sources of dietary fiber. Fiber aids in digestion and keeps you feeling full so you won't snack throughout the day.
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Lentil and Barley Soup.
1 tbsp olive oil
1/4 chopped onion
2 minced garlic cloves
1 chopped carrot
1/4 tsp each:
Ground coriander
Oregano
Cumin
Turmeric
3/4 cup Lentils
1/4 cup Barley
32 oz broth
Let soup come up to a boil, then lower flame to a simmer for 35 to 45 minutes
**the lentils and barley absorb the liquid quickly. You may want to add 1/2 to 1 cup extra of water, then adjust salt if needed.**
Simple Bean and Barley Soup Recipe
High in protein, low in fat, this delicious soup is one that everyone will love. Enjoy!
Note about leftovers: barley will absorb all of the broth, simply add more water when serving leftovers.
Ingredients
1/2 large onion, diced
2-3 cloves garlic, minced
2 ribs celery, diced
2 medium-sized carrots, diced
1/2 zucchini (optional)
1-2 potatoes (optional)
any other vegetables desired, about 1/2 cup each
6-8 cups water or vegetable broth (or bouillon)
1 cup pearled barley, uncooked
1 can beans (or 2 cups cooked)
1/2 - 1 cup crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 large bay leaves
Salt and pepper
Method
In a large soup pot, saute the onions, and garlic in water for about 5 minutes, then add the celery, carrots and any other vegetables in water for another 5 minutes.
Add vegetable broth or water and all other remaining ingredients and bring to a simmer. Once your soup is simmering, reduce the heat to medium low and cover your pot.
Allow to simmer for at least thirty minutes and up to one hour, stirring occasionally, until barley is cooked.
Remove the bay leaves before serving. Add more spices to taste and enjoy!
Recipe adapted from Jolinda Hacket on aboutfood.com
DRINKS TO BE CHARMING - RED BEAN BARLEY POWDER | RED BEAN AND BARLEY SOUP | HEALTHY DRINKS
RED BEAN BARLEY POWDER
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