Best 4 Swanson Roasted Tomato And Barley Soup Recipes
Indulge yourself in the tantalizing symphony of flavors with our delectable Swanson Roasted Tomato and Barley Soup recipe. Awaken your senses with the vibrant medley of roasted tomatoes, tender barley, and an array of aromatic herbs and spices. Experience the perfect balance of sweet, tangy, and savory notes that dance on your palate. This wholesome soup is not only a culinary delight but also a nourishing feast for your body and soul. Additionally, discover a treasure trove of other culinary creations within this article, including the comforting Chicken and Wild Rice Soup, the hearty Sausage and Lentil Soup, and the refreshing Cucumber and Avocado Soup. Embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
TOMATO BEEF BARLEY SOUP
When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.
Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
SWANSONANDREG; ROAST BEEF WITH GRAVY
Steps:
- Place the beef into a roasting pan. Roast at 350 degrees F for about 1 hour or until the beef is cooked through, basting occasionally with 1/2 cup stock. Remove the beef from the pan and keep warm. Pour off any fat, reserving 1 tablespoon drippings.
- Stir the drippings and flour in the roasting pan. Gradually stir in the remaining stock. Cook and stir over medium heat until the mixture boils and thickens. Season to taste, if desired. Serve the gravy with the beef.
TOMATO BARLEY SOUP
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be.
- Roast the tomatoes before adding them to the soup: Roasting the tomatoes concentrates their flavor and gives the soup a smoky, roasted flavor.
- Use a variety of vegetables: Don't just stick to tomatoes! Add other vegetables like carrots, celery, onions, and garlic to give your soup more flavor and texture.
- Use a good quality broth: The broth is the base of your soup, so make sure to use a good quality broth that is full of flavor.
- Season your soup to taste: Add salt, pepper, and other seasonings to taste until your soup is perfectly seasoned.
Conclusion:
Swanson Roasted Tomato and Barley Soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious soup, give Swanson Roasted Tomato and Barley Soup a try!
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