Red Bean And Barley Soup Best Recipes

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RED BEAN AND BARLEY SOUP

2010-01-01



Red Bean and Barley Soup image

Make and share this Red Bean and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients:

  • 1/2 cup pearl barley
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cups cooked red beans (can use canned that are drained and rinsed)
  • 4 cups low-fat chicken broth (recipe #329596) or 4 cups vegetable broth, preferably homemade (Low-Fat Chicken Stock)
  • salt
  • 1/2 cup chopped fresh parsley

Steps:

  • In a small saucepan, combine the barley with water to cover; place over med-high heat.
  • When the water boils, decrease heat to low and simmer for 5 minutes.
  • Drain barley, rinse, and drain again; set aside.
  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the beans and broth; bring to a boil.
  • Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
  • Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
  • Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
  • Return the beans to the saucepan with the liquid and stir well to blend.
  • Add in the barley and place over med-high heat.
  • When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
  • Stir in the parsley; season with salt to taste, and serve.
  • *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2

BARLEY SOUP WITH RED BEANS CORN AND SAGE

2007-09-23



Barley Soup With Red Beans Corn and Sage image

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."

Provided by Engrossed

Categories     Chowders

Time 55m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 17

Ingredients:

  • 1 cup barley, soaked in cold water for 2 hours
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 10 large sage leaves, chopped or 2 teaspoons dried sage
  • 1 large red onion, finely diced
  • 1/2 cup carrot, diced
  • 1 -2 garlic clove, chopped
  • 3 tablespoons parsley, chopped
  • 1 teaspoon tomato paste
  • 2 quarts water or 2 quarts vegetable stock
  • 1 1/2 teaspoons salt
  • sea salt, to taste
  • fresh ground pepper, to taste
  • 2 ears corn
  • 1 (15 ounce) can borlotti beans or 1 (15 ounce) can red kidney beans, drained and rinsed
  • minced parsley, to garnish

Steps:

  • If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
  • Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
  • Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
  • Add the garlic and chopped parsley, then work in the tomato paste.
  • Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
  • Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
  • Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
  • When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.

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