Best Barley Lentil And Sun Dried Tomato Soup Recipes
BARLEY LENTIL SOUP
Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
- Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
- Stir in chopped parsley before serving.
- To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
BARLEY AND LENTIL SOUP
Make and share this Barley and Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, add oil and heat over medium-high heat.
- Add onions and garlic; saute onions for 10 minutes or until clear.
- Add next 6 ingredients.
- Cook until red bell pepper is just softened, stirring occasionally.
- Add 5 cans of broth, tomatoes, and tomato paste.
- Bring to a boil.
- Stir in barley and lentils.
- Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
- Add more broth to reach desired consistency.
- Add salt and pepper to taste.
- Ladle into soup bowls and sprinkle with parsley.
BARLEY AND LENTIL SOUP
Provided by Cynthia Paige Ward
Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
- Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
TOMATO BARLEY SOUP
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
BARLEY, LENTIL, AND SUN-DRIED TOMATO SOUP
At the start of fall I start making this hearty soup, Been making it for as long as I can remember, at first it was hard getting the kids to eat it because it had these little round somethings in it that they thought they didn't like, but when they did try it they loved it and always ate more then one bowl. I like to add sliced...
Provided by Jean Romero
Categories Other Soups
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
- 2. Add salt and pepper and cook for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles
- 3. Serve with a good crusty bread, we use sour dough with garlic butter
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