Warming Barley and Vegetable Soup
photo by breezermom
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 cup pearl barley, uncooked
- 8 cups chicken stock
- 2 carrots, peeled and finely chopped
- 1 large onion, peeled and finely chopped
- 2 leeks, finely chopped
- 1 large potato, peeled and finely chopped
- 1 large parsnip, peeled and finely chopped
- 3⁄4 cup peas
- 4 garlic cloves, crushed
- 1 chicken stock cube (or other preferred seasoning)
- salt and pepper, to taste
directions
- Rinse the pearl barley in water. You may need to soak it if the package directions recommend it. Otherwise try to find a "no-soak" variety.
- Put the pearl barley and chicken stock in a large saucepan. Bring to a boil and simmer, covered, for 45 minutes. Skim off any scum.
- Stir in all the vegetables from carrots to garlic. Crumble in the stock cube (I use this purely to add flavour- you could use another seasoning mix).
- Simmer, covered, for 1 hour. The vegetables should be covered by enough liquid throughout- add more stock or water if they are not.
- Season with salt and pepper to taste. If the soup is too thick for your liking, stir in a small amount of water or milk.
- Serve hot and enjoy!
Questions & Replies
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Reviews
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I'll admit I made a few changes when preparing this soup, but I did want it vegetarian! I used vegetable stock instead of the chicken variety. I then left out the cube of chicken stock, while seasoning it all well with lemon pepper! Very, very comforting the first time around, & just as satisfying as left-overs! [Tagged & made in Please Review My Recipe]
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Great vegetable and barley soup. I made this easier by throwing most everything in crockpot and cooking on low for 10 hours. I used veggie broth only and added salt, pepper, and red pepper flakes. I only had quick cooking barley, so precooked that and added the barley and canned peas to the crock about 15 minutes before serving. We made 4 main entree servings out of this recipe, at 7 points per serving. This is something I would make again. Thanks!
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This soup is great whether you are watching your diet or not. The barley turns the soup almost creamy and the flavours from the veggies added with a bit of salt and pepper are just wonderful. Very filling, very healthy and very warming, indeed. I halved the recipe, did not use any potato and used chicken broth (note that the nutritional value for chicken stock is quite high in calories on Zaar, if you used broth you have only a fraction of the calories), used green onion instead of leeks.The whole pot had a calorie count of 550!!! So I had an incredilby filling dinner for less than 250 cal, amazing. A soup that you can 'snack on' later in the eveing without feeling guilty at all.
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This was just what I needed last night as I felt an early Spring/ late Winter head cold coming on. This was so warm and comforting and low in points too. The only change I made was to use 2 potatoes since I could not find any parsnips. I found the seasoning and flavor to be right on the mark and I used sea salt and a pinch of fresh ground black pepper. I am looking forward to another bowl (leftovers, YES!) tonight to ease the cold and fill my tummy! :D Thanks for posting Shuz! Keep all these wonderful soups coming! [Made for Holiday Tag February 2010]
Tweaks
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I'll admit I made a few changes when preparing this soup, but I did want it vegetarian! I used vegetable stock instead of the chicken variety. I then left out the cube of chicken stock, while seasoning it all well with lemon pepper! Very, very comforting the first time around, & just as satisfying as left-overs! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
I am a primary school teacher living in Bristol, England. At the moment I teach Kindergarten, known here as Reception. I really love my job but it doesn't leave much time for hobbies!
I enjoy cooking for friends and aim to try new recipes as often as possible! My signature dish has to be White Chocolate Blondies, as it is my most requested sweet treat, and I definitely have a sweet tooth!
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