Best 5 Root Vegetable Barley Soup With Bacon Recipes

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

BACON-BEEF BARLEY SOUP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

ROOT VEGETABLE & BARLEY SOUP WITH BACON

Steps:

• In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside. Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside. In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside. Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon. You can store leftovers in the refrigerator for up to 2 days. nutrition information (per serving): Calories (kcal): 210; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 1; Protein (g): 11; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 0.5; Sodium (mg): 450; Cholesterol (mg): 5; Fiber (g): 7;

BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
• Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
• Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
• Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL

Steps:

• Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.
• Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
• Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
• Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
• Divide soup among bowls; drizzle with basil oil.
• Soup can be made 3 days ahead. Let cool; cover and chill.