Best 3 Broccoli And Barley Vegetable Soup Recipes

Indulge in a hearty and wholesome Broccoli and Barley Vegetable Soup, a symphony of flavors that will warm your soul on a chilly day. This delightful soup is brimming with tender broccoli florets, plump barley grains, and an array of colorful vegetables, all simmered in a savory broth. Discover a treasure trove of flavors and textures with each spoonful. Dive into the depths of this culinary creation, where the broccoli lends a slightly bitter yet refreshing note, the barley adds a chewy and nutty dimension, and the medley of vegetables contributes a symphony of sweet and earthy flavors. This nourishing soup is not only a feast for the taste buds but also a haven of essential nutrients, making it a perfect choice for health-conscious individuals. Join us on a culinary adventure as we guide you through the steps of crafting this delectable Broccoli and Barley Vegetable Soup, along with a collection of other tantalizing soup recipes that will leave you craving more.

Here are our top 3 tried and tested recipes!

VEGETABLE BARLEY SOUP

Vegetable Barley Soup image

This soup uses fresh ingredients. It's hearty, filling and so easy to make!

Provided by Holly Nilsson

Categories Lunch Main Course Soup

Time 3h45m

Number Of Ingredients 17

Ingredients

1 teaspoon butter
1 onion
½ cup pearl barley
14 ½ ounce canned diced tomatoes (with juice)
1 large potato (cubed or sweet potato)
1 carrot (chopped)
2 ribs celery (chopped)
1 cup frozen corn (defrosted)
1 green bell pepper (chopped)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons fresh parsley (chopped)

Steps:

Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
Combine all ingredients in a 6qt slow cooker.
Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

BARLEY BROCCOLI SOUP

Barley Broccoli Soup image

This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional

Steps:

In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

BROCCOLI AND BARLEY VEGETABLE SOUP

Broccoli and Barley Vegetable Soup image

Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.

Provided by Laka

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
100 g leeks, sliced
1/2 cup barley, washed and drained
6 cups water (2 4)
180 g broccoli, divided into small florets
120 g cauliflower, divided into small florets
120 g Brussels sprouts, cut into quarters
1 carrot, sliced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

Sauté leeks and garlic in olive oil for 2 minutes.
Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

Nutrition Facts : Calories 404.8, Fat 10.1, SaturatedFat 1.7, Sodium 887.2, Carbohydrate 70.1, Fiber 24, Sugar 19.4, Protein 21.9

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrition.
Don't be afraid to experiment with different vegetables. There are endless possibilities, so find what you like and go with it.
Make a big batch of soup and freeze it for later. This is a great way to have healthy meals on hand when you're short on time.
Add some protein to your soup. This can be done with beans, lentils, chicken, or beef.
Season your soup to taste. Salt, pepper, and garlic are good starting points, but you can also add other herbs and spices to taste.

Conclusion:

Broccoli and barley vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a quick weeknight dinner. With its simple ingredients and customizable flavor, this soup is sure to become a family favorite. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!