How To make Beans and Barley
1 onion, chopped 1/2 cup mushrooms, chopped 1 carrot, chopped (1 broccoli stem, chopped - I added this) 1 cup pinto beans, cooked 1 cup small white beans, cooked 4 cups veggie broth (instead of b**f broth) 1/2 teaspoon prepared mustard 2 tablespoons minced parsley 1/4 cup dry split peas 1/4 cup dry lentils 1/4 cup pearl barley 1. "Saute" veggies in a little extra broth until very tender. 2. Combine drained beans with broth, mustard, parsley, and veggies. Adjust consistency with more broth or water, if necessary. 3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes. 4. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.
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Tuscan Bean and Barley Soup - My Way Chef
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BARLEY BEAN SOUP
INGREDIENTS
1/2 cup Pearl Barley
3 cups water
2 Tbsp olive oil
2 Tbsp Butter
2 Cup sweet onion, diced
1 Cup carrot, chopped
1 Cup Diced celery
1 large Red pepper diced
3 Garlic Cloves
1 Tbsp Kosher salt
1 tsp pepper
1 Tbsp Italian seasoning
1/4 tsp hot red pepper flakes (optional)
4 cans (11.5 oz each) V8 juice
2 Cans diced fresh tomatoes (14 1/2 oz)
1 tsp sugar(optional)
4 cans cannellini beans (divided)
8 Tbsp grated pecorino
1 Can golden corn, drained (15 oz)
DIRECTIONS
In a separate pot bring water to a boil, add Pearl barley and let simmer until cooked. Set aside. While it’s cooking prep all other ingredients.
Heat oil & butter in a 5 quart Dutch oven over medium-high heat. Saute garlic, red pepper and onion until tender, approximately 5 minutes. Stir in carrot,celery, seasoning and cook another 2 to 3 minutes. Pour in V8 juice, diced tomatoes, sugar, half of the beans and bring to a low boil. Reduce to a simmer, and cook 20 to 25 minutes
Remove 5 cups of the soup and allow to cool to room temperature. Once cooled, purée soup with the pecorino in a blender or food processor until smooth. Return to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Add remaining beans, corn and cooked barley cook for 10 minutes and serve
Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
Learn how to make a Beef and Barley Stew Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
Barley and Lentil Soup
This barley and lentil soup is a hearty dish that packs a fiber punch. It pairs great with a slice of crusty bread, and it’s super easy to make with just a handful of ingredients!
Summer Dessert | Pearl Barley and Mung Bean Soup | 清热解暑绿豆薏仁百合汤 #45
It's summer time and everyone wants a thirst quenching drink. Try this healthy and refreshing Pearl Barley and Mung Bean Dessert Soup. It is not only delicious but also nutritious. It can clear the heat, and quench thirst. It is a simple and effective homemade health soup.
Ingredients:
1. Pearl Barley 50g
2. Mung Bean 50g
3. Fresh / dried lily bulb 20g (optional)
4. Some rock sugar
食材:
1. 薏米 50g
2. 绿豆 50g
3. 百合 20g (可以不添加)
4. 冰糖 适量
#barley #mungbean #summerdrink #dessert #绿豆 #百合 #夏天 #清热解暑
Pearl Barley and Mung Bean Soup | 绿豆薏仁百合汤 | Sopa de cebada perlada y frijol mungo | Soupe d'orge perlé et haricot mungo | Perlgraupen- und Mungbohnensuppe | Zuppa d'orzo perlato e fagioli mung | Sopa de cevada perlada e feijão mungo | Parelgort- en mungbonensoep | ซุปข้าวสาลีและถั่วเขียว
Simple Bean and Barley Soup Recipe
High in protein, low in fat, this delicious soup is one that everyone will love. Enjoy!
Note about leftovers: barley will absorb all of the broth, simply add more water when serving leftovers.
Ingredients
1/2 large onion, diced
2-3 cloves garlic, minced
2 ribs celery, diced
2 medium-sized carrots, diced
1/2 zucchini (optional)
1-2 potatoes (optional)
any other vegetables desired, about 1/2 cup each
6-8 cups water or vegetable broth (or bouillon)
1 cup pearled barley, uncooked
1 can beans (or 2 cups cooked)
1/2 - 1 cup crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 large bay leaves
Salt and pepper
Method
In a large soup pot, saute the onions, and garlic in water for about 5 minutes, then add the celery, carrots and any other vegetables in water for another 5 minutes.
Add vegetable broth or water and all other remaining ingredients and bring to a simmer. Once your soup is simmering, reduce the heat to medium low and cover your pot.
Allow to simmer for at least thirty minutes and up to one hour, stirring occasionally, until barley is cooked.
Remove the bay leaves before serving. Add more spices to taste and enjoy!
Recipe adapted from Jolinda Hacket on aboutfood.com
Tuscan White Bean Stew with Barley and Kale (Vegan)
This vegan Tuscan-style white bean stew with barley and kale is a nutritional bomb that’s also delicious. The bean stew is packed with veggies and made extra hearty with the addition of pearl barley. It’s healthy comfort food at its best and you can enjoy it on its own or with some crusty bread.
See the whole recipe at: