CHICKEN BARLEY SOUP WITH SWEET POTATO
I got this recipe from my mother; it's a hearty soup, perfect for a crisp fall day. The sweet potato and barley combine for a unique chicken soup that is always a crowd-pleaser! (Also a great way to use chicken leftovers.)
Provided by Sharon Stoudt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
- Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
- Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 41.3 g, Cholesterol 20.2 mg, Fat 3.5 g, Fiber 7.8 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 529.6 mg, Sugar 7.9 g
LENTIL, BARLEY AND SWEET POTATO SOUP
Even avowed meat eaters will tuck into a vegetarian soup that's this thick and hearty. Tip: If you're serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.
Provided by FrVanilla
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP
Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.
Provided by winkki
Categories Yam/Sweet Potato
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy stock pot.
- Saute garlic, onions, celery and carrot for 8 minutes.
- Add parsnips, barley, chicken and chicken stock.
- Bring to a boil; simmer on medium-high heat for 30 minutes.
- Add the sweet potatoes and cook an additional 30 minutes.
- Add dill and season.
POTATO-BEEF BARLEY SOUP
I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO
When wild mushrooms are in season it's time to make this nice simple and tasty traditional Russian chunky mushroom soup. This mushroom soup is very filling while low calorie and low fat (if you don't add too much butter or soured cream or crème fraîche when serving). Taken from...
Provided by Baby Kato
Categories Vegetable Soup
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
- 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
- 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
- 4. Chop and fry the onion in a separate pan to the clear golden colour.
- 5. Chop the potatoes and grate the carrot.
- 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
- 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
- 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
- 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!
BARLEY & POTATO SOUP
This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.
Provided by P48422
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring the broth to a boil and add the barley.
- Stir, then let simmer for 30 minutes, covered.
- Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
- Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
- Cook everything together at a simmer for another 30 minutes.
- Serve with a generous sprinkle of parmesan on top.
SARAH'S POTATO BARLEY SOUP
Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.
Provided by Sarah_Ont
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
- Add everything else and cook for about 45 minutes.
- Take out bay leaves before serving!
Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9
COLD POTATO-BARLEY BUTTERMILK SOUP
Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
- Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
- Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
- To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
- Calories: 183
- Total Fat: 0g
- Protein: 6g
- Carbohydrate: 38g
- Cholesterol: 3mg
- Sodium: 50mg
CELERY & SWEET POTATO SOUP W/BARLEY
I made up a pot of this soup tonight for dinner 4/23/13 and it was delicious. My husband Anthony, my Mom & I all enjoyed the unique flavor of having sweet potato added into this veggie soup. I've always loved barley added into a recipe because of it's nutty flavor and chewy texture. I did make a few changes to this recipe and...
Provided by Kimberly Biegacki
Categories Other Soups
Time 4h20m
Number Of Ingredients 14
Steps:
- 1. Drizzle oil into pot and set on STOVETOP HIGH. Heat oil for several minutes, then add celery & onion to pot. Cook them uncovered 10 minutes or until veggies are tender-crisp, stirring occasionally. Then stir in your minced garlic & cook uncovered 2 minutes, stirring often.
- 2. Stir in your potatoes, spices, tomatoes & barley. Set to SLOW COOK HIGH FOR 4 TO 5 hours. Cover pot and cook until the barley & potatoes are tender. (The recipe in cookbook states to cook 4 to 5 hours but my soup was perfectly cooked at 3 hours. When I reheated it the next day and cooked it for another 45 minutes it was more the consistency of a thick stew instead of soup. So, for me I like it better at 3 hours but it's all in how you prefer your soup. I would watch it after 3 hour mark and determine what you want to do.)
- 3. Serve up a bowl and sit down and enjoy. I served bacon wraps with this soup and they are so easy to make. Here is recipe. You can click on the link and it will take you to it. https://www.justapinch.com/recipes/appetizer/meat-appetizer/bacon-wraps.html?p=27
SWEET POTATO BEEF BARLEY SOUP
When you have very little in the way of finances, you get creative. I developed this one when I was between jobs and using the Food Bank to supplement my pantry, as they always had barley in their stock and I was able to get ground beef occasionally. It makes a very hearty soup and freezes beautifully.
Provided by Chef JTwombly
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.
- While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.
- Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.
- Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.
- Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.
- Serve with fresh bread and butter.
- ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.
Nutrition Facts : Calories 577.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 49.1, Sodium 1388, Carbohydrate 101.5, Fiber 17.1, Sugar 13.5, Protein 25.1
SWEET POTATO CHICKEN SOUP WITH BARLEY
I have had this recipe for quite some time, but can't remember where it came from. Anyway, it's really yummy.
Provided by Michelle Bersani =^..^=
Categories Chicken Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil in a large heavy stock pot.
- 2. Saute garlic, onions, celery and carrot for 8 minutes.
- 3. Add parsnips, barley, chicken and chicken stock.
- 4. Bring to a boil; simmer on medium-high heat for 30 minutes.
- 5. Add the sweet potatoes and cook an additional 30 minutes.
- 6. Add dill and season with salt and pepper.
BARLEY & POTATO SOUP RECIPE - (4.5/5)
Provided by barbsjustagirl
Number Of Ingredients 12
Steps:
- Boil broth and barley in a large pot over high heat. Once boiling reduce heat to medium and simmer 50-55 minutes. Add potatoes, carrots,fennel and leeks and simmer until fork-tender, 15-20 minutes. Stir in arugula, dill, lemon juice, and salt. Season soup with pepper and garnish each serving with lemon zest.
POTATO BARLEY SOUP
Steps:
- 1. Saute the onion, celery, and garlic in a bit of the stock until the vegetables become translucent.
- 2. Add the stock, barley and carrots.
- 3. Simmer gently, stirring occasionally, about 2 hours.
- 4. Add the potatoes after the soup has cooked 1 hour.
- 5. If the soup gets too thick, add more stock or water.
- 6. Taste for seasoning and add salt and pepper as needed.
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