Best Turnip And Barley 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

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.

BACON, BARLEY, BEAN AND TURNIP SOUP

Bacon, Barley, Bean and Turnip Soup image

Grab a spoon and dip into a tasty bowl of Bacon, Barley, Bean and Turnip Soup! For something extra, season your turnip soup with some hot pepper sauce.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

Ingredients

1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
2 carrots, peeled, cut into thin slices
1 small turnip, peeled, cut into 1/2-inch pieces
1/2 cup quick-cooking barley, uncooked
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

Bring all ingredients except bacon to boil in large saucepan, stirring occasionally.
Simmer on medium-low heat 30 min. or until vegetables are crisp-tender, stirring occasionally and covering pan after 15 min.
Sprinkle with bacon.

Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g