Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
Soak the barley and beans separately in large
Place barley in a bowl, cover with
/2 hours or until barley is tender and beef is
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
BEAN-BARLEY SOUP MIX: In a bowl combine
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
In a large soup pot, bring broth through rosemary
arge soup pot over medium-high heat.
Stir in the barley
small saucepan, combine the barley with water to cover; place
rockpot and dissolve the onion soup mix in it. Add remaining
Brown boiling beef in 1 tablespoon oil.
Add to 2 quarts of water.
Bring to boil.
Add bouillon cubes and dissolve.
Cut up carrots, celery and onions into thin slices.
Add to soup mixture. While this starts to cook, cut up potatoes into cubes and slice cabbage into thin strips.
Add potatoes, cabbage and barley to soup.
Cook about 20 minutes.
Add peas, corn, tomatoes and beans. Cook until ingredients are tender.
More water may be added if needed.
Serve with homemade rolls.
ups water, 2 cups broth, barley, and 1 scant teaspoon sea
Cook, stirring, until softened. Add barley; stir to coat in mixture
hours.
Strain.
Soup-----------.
In a clean stockpot
Simmer barley in 4 cups water, uncovered,
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
boil.
Stir in barley, tomatoes and porcini and soaking
o brown.
Add the barley and continue to cook, stirring