Best Barley Peasant Soup Recipes

BARLEY PEASANT SOUP

Barley Peasant Soup image

In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 20 servings (5 quarts).

Number Of Ingredients 19

Ingredients

1 pound beef stew meat, cut into 3/4-inch cubes
1 tablespoon olive oil
2 cups chopped onions
1 cup sliced celery
2 garlic cloves, minced
5 cups water
5 cups beef broth
2 cups sliced carrots
1-1/2 cups medium pearl barley
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
4 cups sliced zucchini
3 cups diced plum tomatoes
2 cups chopped cabbage
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1-1/2 teaspoons Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese, optional

Steps:

In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. , Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.

Nutrition Facts : Calories 159 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 292mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 10g protein.

BARLEY PEASANT SOUP RECIPE

Barley Peasant Soup Recipe image

How to make Barley Peasant Soup Recipe

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients

Ingredients
1 pound beef stew meat, cut into 3/4-inch cubes
1 tablespoon olive oil
2 cups chopped onions
1 cup sliced celery
2 garlic cloves, minced
5 cups water
5 cups beef broth
2 cups sliced carrots
1-1/2 cups medium pearl barley
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
4 cups sliced zucchini
3 cups diced plum tomatoes
2 cups chopped cabbage
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1-1/2 teaspoons Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese, optional

Steps:

In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender.
Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired. Yield: 20 servings (5 quarts).

THICK PEASANT SOUP WITH BARLEY

Thick Peasant Soup with Barley image

You need to be quite hungry for this one because (as its name might imply) it's hefty and substantial.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1 small carrot
1 tablespoon single cream
chopped parsley, to garnish
salt and freshly milled black pepper
1 medium onion
1 leek, cleaned
3 inch (7.5 cm) piece of celery
1 heaped tablespoon pearl barley
1 teaspoon tomato purée
¾ pint (425 ml) hot stock, made from Marigold Swiss vegetable bouillon powder, or water
1 oz (25 g) butter
1 small clove of garlic, crushed
1 medium-cut slice from a large loaf or its equivalent
½ oz (10 g) butter
1 level teaspoon sesame seeds

Steps:

MethodStart off by whisking the tomato purée into the stock or water, then pour this into a medium-sized saucepan along with the pearl barley. Bring up to simmering point and simmer gently for about 40 minutes or until the barley is tender. Meanwhile, chop all the vegetables very finely (as the pieces are going to be left whole and not liquidised, they do need to start off quite small). Ten minutes before the barley is ready, melt the butter in another saucepan, then stir all the prepared vegetables into it together with the garlic so they get a good coating of fat, then season with salt and pepper, turn the heat down to low, put a lid on and leave the vegetables to sweat to draw out the juices for about 10 minutes. When you take the lid off the fresh aroma is fantastic! Now add the barley and stock to the vegetables and continue to simmer the lot (covered) for a further 10 minutes. Meanwhile, make the sesame toast. Pre-heat the grill and toast the slice of bread on one side only. Then butter it on the untoasted side (right up to the edges) and sprinkle the sesame seeds all over it to cover as evenly as possible, pressing them down so they will stay in position (if you're lucky). Return the bread to the grill. Toast the sesame-encrusted side until the sesame seeds are lightly toasted and the bread itself is golden-brown. Then cut the slice up into four fingers. Stir the cream into the soup and serve it very hot, with the parsley sprinkled over and with the sesame toast.