Best Tomato Mushroom And Pearl Barley Soup Recipes

TOMATO AND BARLEY SOUP

Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

MUSHROOM BARLEY SOUP RECIPE

Mushroom Barley Soup Recipe image

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Provided by Suzy

Categories Soup

Time 45m

Number Of Ingredients 16

Ingredients

Extra virgin olive oil (I used Private Reserve Greek EVOO)
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley

Steps:

In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
Finish with fresh parsley. Transfer to serving bowls and enjoy!

LOW 'N SLOW MUSHROOM BARLEY SOUP

Low 'N Slow Mushroom Barley Soup image

This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!

Provided by Leanne Cooke

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup pearl barley
1 cup boiling water
2 tablespoons canola oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
6 cups white mushrooms, halved if large
3 cloves garlic, minced
1 tablespoon tomato paste
6 cups beef stock
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

Steps:

Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 g

TOMATO BARLEY SOUP

Tomato Barley Soup image

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

Ingredients

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

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