Best 17 Bean And Barley Soup Mix Recipes

SLOW COOKER BEAN AND BARLEY SOUP

Steps:

• Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
• Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
• Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
• Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
• Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

BEAN AND BARLEY SOUP MIX

Steps:

• Layer all together in a jar or plastic bag.
• For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
• include these directions: Sort and Rinse beans.
• In large covered pot combine beans with 8 cups of water.
• Bring to boil and boil for 5 minutes.
• Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
• Combine beans with broth, rice, onion and spices.
• Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
• Stir occasionally and add water as needed so that the beans are well covered.
• Add tomatoes the last hour of cooking.
• Remove bay leaf before serving.
• OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
• Add tomatoes during last bit and serve remember to remove the bay leaf.

VEGETARIAN 17 BEAN SOUP RECIPE - (4.2/5)

Steps:

• Quick soak dried beans: cover beans with triple their volume of water in a stockpot. Bring to a boil, lower heat to medium, and cook uncovered for 2 minutes. Remove stockpot from heat and let beans soak for 1 hour. Meanwhile, dice bell pepper, celery,chili and onion, chop carrots, and mince garlic. After 1 hour, rinse and drain beans in a colander. Saute onion,celery, chili, pepper, carrots, and garlic with Italian seasoning and salt in a large stockpot for about 7-8 minutes. Pour broth, 4 cups water, beans, diced tomatoes (with juice), basil, and oregano in stockpot. Heat over med-high and bring to a light boil. Reduce heat to med-low and simmer covered for about 1 hour or until desired tenderness. Salt/pepper to taste.

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.