Best 2 Tuscan Barley Soup Recipes

Indulge in the warmth and comfort of Tuscan Barley Soup, a hearty and flavorful dish that embodies the rustic charm of Italian cuisine. This soup is a delightful symphony of flavors, featuring a robust broth infused with the essence of tender barley, an assortment of garden-fresh vegetables, and a symphony of herbs that dance on your palate. The aroma of freshly chopped parsley and the tantalizing sizzle of sautéed aromatics fill the air as you embark on a culinary journey through the heart of Tuscany. From the classic Tuscan Barley Soup to its variations, including the hearty Sausage and Barley Soup, the savory Lentil and Barley Soup, and the refreshing Barley and Vegetable Soup, each recipe promises a unique taste experience. These soups are not just culinary delights; they are also nutritional powerhouses, brimming with wholesome ingredients that nourish the body and soul.

Let's cook with our recipes!

TUSCAN BARLEY SOUP

Tuscan Barley Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives

Steps:

In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

TUSCAN BEEF AND BARLEY SOUP

Tuscan Beef and Barley Soup image

We love beef and barley soup in our house and it was the perfect weekend to make some. It is such a hearty meal and so good with some crusty Italian bread spread with real butter. Now we prefer this with cuts of meat instead of ground. But if that's what you like switch it up and enjoy it just the same.

Provided by Kimberly Biegacki

Categories Beef

Time 2h50m

Number Of Ingredients 25

Ingredients

4 c homemade beef broth or organic beef broth
4 c water
3/4 c barley
3 medium potatoes, peeled and chopped
2 can(s) fire roasted tomatoes, diced
3 box tuscan vegetables --- this goes in last
SEAR MEAT
1 beef shank bone
1 1/2 - 2 lb porterhouse steak, cut in bite size pieces
1 - 2 Tbsp olive oil
SAUTE VEGGIES
4 medium celery stalks, chopped
1 large leek, chopped up fine
4 medium garlic cloves, minced
1 - 2 Tbsp butter
1/2 c marsala wine
SPICES/SEASONINGS
3 Tbsp onion flakes, dehydrated
2 tsp black pepper
1 1/2 tsp savory
3 medium sized bay leaves
1 1/2 tsp thyme
1 Tbsp basil, dried
1 tsp celery salt
1 1/2 tsp bell's seasoning (salt free)

Steps:

1. Get a large stock pot and add your broth and water. Bring to a boil and then add your diced potatoes, barley and fire roasted tomatoes and place on simmer.
2. Next, heat up your olive oil in a pan and sear off your 1 lb. beef shank bone and 1 or 2 porterhouse steaks. Remove from pan and directcly add your shank bone w/meat right to the pot. Then after your steaks have cooled, chop them into bite size pieces and add to pot.
3. Next, heat your butter and take your chopped celery and leeks and saute in pan for 8 to 10 minutes. Add your garlic after 4 minutes. Then add your marsala wine and finish sauteing in the wine. Add entire mixture to your soup pot. Then add all your seasonings and put the pot on simmer for 2 to 3 hours. Checking and stirring occasionally and add more water/broth is necessary.
4. Add these about 1/2 to 3/4 hour before soup is done. These are the Tuscan veggies I used that you can normally find in the frozen section of the grocery store. ---This has zucchini, red and yellow peppers, carrots & squash.
5. Now, you are ready to serve up your bowls of Tuscan Beef and Barley soup with some crusty Italian bread sliced w/some butter.
6. If you have any leftover then you can place in containers and freeze and use for a later meal.

Tips:

Feel free to experiment with different types of vegetables and beans in the soup, such as spinach, kale, or lentils.
If you prefer a thicker soup, add more cooked barley or blend a portion of the soup and then stir it back in.
Serve the soup with a side of crusty bread or crackers for dipping.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Tuscan barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy soup to make, making it a great option for busy weeknights. With its combination of protein, fiber, and vegetables, Tuscan barley soup is a nutritious and satisfying meal that the whole family will enjoy.