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!
Vegetable Barley Soup
This vegan vegetable barley soup is a crowd pleaser! It is hearty, nutrient dense, delicious, and it makes a large batch. Loaded with veggies, barley, garbanzo beans, mushrooms, green beans, peas, and more! If you're looking to meal prep for the week and you want something warm and satisfying, that will keep you feeling energized throughout the day, I got you.
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Vegetable Barley Soup Recipe
1 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
2 stalks of celery, thinly sliced
8 oz mushrooms, sliced
2-4 cloves of garlic, minced
8 cups vegetable broth (I used vegetable better than bullion)
1 (15-oz.) can of garbanzo beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup of pearled barley
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup of frozen peas
1/3 cup chopped fresh parsley leaves
salt and pepper to taste
Start by prepping all your fresh vegetables.
Heat olive oil in a large stock pot over medium heat.
Add onions, carrots and celery. Season with salt and pepper, and cook until the onion is translucent. About 5 minutes.
Turn heat up to medium-high and add mushrooms; cooking until they are lightly browned.
Stir in garlic for about 30 seconds, stirring constantly.
Add chickpeas, tomatoes, barley, green beans, broth, basil, oregano, and the bay leaf.
Bring soup to a boil then reduce heat to a simmer and cover for 30 mins.
After the 30 mins, add peas and fresh parsley.
Check to see if it needs any more salt and pepper and remove from heat.
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Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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Healthy Soup Recipe For Weight Loss-How To Make Barley Soup-Vegetable Barley Soup - Barley Recipes
Healthy Soup Recipe For Weight Loss-How To Make Barley Soup-Vegetable Barley Soup - Barley Recipes
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#BarleyWaterRecipe
Barley Soup/Barley Vegetable Soup is a healthy soup and also helps in weight loss. Barley popularly known as jau in India is a super gain packed with some highly essential Vitamins and Minerals. Barley is very good for lowering bad cholesterol, it has lot of fiber, it helps reduce blood sugar level, good for weight loss etc
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DISCLAIMER: This is not a sponsored video and this product was bought with my own money.
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Copyright (c): This recipe is developed and published by Passionate Homemaker
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Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
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Chicken Vegetables Soup Recipe:
FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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