eas are cooking, combine the barley with 6 cups of water
BEAN-BARLEY SOUP MIX: In a bowl combine
In a large soup pot, combine split peas, carrots,
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.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for 1 hour.
Mix soup, a small amount at a time, in a food processor or blender.
Return pureed soup to pot and add barley.
Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
Season with salt and white pepper.
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots
rockpot and dissolve the onion soup mix in it. Add remaining
Heat olive oil in large soup pot over medium heat.
Add onions, then add pepper, salt, pepper sauce and stir twice.
Saute over medium heat for 3 minutes.
Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
Add chicken broth and the chopped ham or smoked turkey sausage.
Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
Remove from heat, remove bay leaves,add milk or half and half and stir.
Enjoy with warm, crusty bread.
ups water, 2 cups broth, barley, and 1 scant teaspoon sea
salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and
small saucepan, combine the barley with water to cover; place
Cook, stirring, until softened. Add barley; stir to coat in mixture