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    You are in: Home / Recipes / Barley Soup With Root Vegetables Recipe
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    Barley Soup With Root Vegetables

    Barley Soup With Root Vegetables. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    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).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
    3. 3
      Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
    4. 4
      Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

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    Ratings & Reviews:

    • on February 18, 2007

      45

      Lovely vegetarian soup! It brought back memories of my Moms barley soup that she made with leeks. I did find that I missed the heartiness of the meat and OR mushrooms. The dill and lemon made this more of a summer soup making it nice and light. So I wil try it in warmer weather. For barley is one of my favorite grains. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2007

      55

      Since both DH and I think Barley is underrated, I made this soup today. It is so good, so filling, and makes your house smell really good, too! Honestly, the leeks were just wonderful cooked this way, and all the flavors blended perfectly. The dill was a nice litte touch! Thanks for sharing this wonderful recipe, Sharon123! We loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2013

      45

      Great tasty and healthy soup! I used packaged vegetable stock instead of the bouillon cubes, about 3 cups stock and 4 cups water which seemed to be about the right proportion; because of this I had to add some salt as well. My first time using celery root and I liked both the flavor and the texture. The addition of the dill was a surprise to me but it was really good. Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Barley Soup With Root Vegetables

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 76.2
     
    Calories from Fat 17
    23%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 23.6 mg
    0%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.5 g
    10%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    vegetable bouillon cubes

    celery root

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