Best Bacon Barley Bean And Turnip Soup Recipes

TURNIP AND BARLEY SOUP

Turnip and Barley Soup image

I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste.

Provided by windhorse23

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
3 turnips, peeled and cut into bite-sized pieces
6 cups chicken broth, fat free (or vegetable broth)
1/2 cup pearl barley
salt (optional)
black pepper
1/4 cup romano cheese (to garnish)

Steps:

Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
Add the barley and cook, covered, about 15 minutes more.
Serve with salt, pepper and Romano cheese if desired.

Nutrition Facts : Calories 204.6, Fat 10.3, SaturatedFat 4.8, Cholesterol 20, Sodium 946.3, Carbohydrate 18.1, Fiber 3.7, Sugar 3.2, Protein 10.1

BEAN, BACON AND PEPPER SOUP

Bean, Bacon and Pepper Soup image

An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.

Provided by Deserie Harrison

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Yield 5

Number Of Ingredients 17

Ingredients

5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
½ cup chopped parsley

Steps:

In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g

BEAN AND BACON SOUP

Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

Place beans in a Dutch oven or soup kettle; 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 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

TURNIP AND BARLEY SOUP

Turnip and Barley Soup image

Provided by Jacques Pepin

Categories dinner, weekday, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons canola or safflower oil
2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
1/3 cup pearl barley
8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

Steps:

Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.