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Cooking Barley

Old Fashion Vegetable Barley Soup

This old time soup recipe reminds me of my childhood.  I grew up in rural Southern Indiana where my family operated an old-fashion general store.  We sold everything from kerosene and gas to fresh sliced luncheon meats and cheeses.  The center of this huge old building held a big old pot-bellied coal stove to provide heat.  Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc that my mom would cook on top of this old stove.  She had slow cooking down to a science long before crockpots were ever invented.  Give this healthy, old-fashion soup a try.  Maybe it will become a favorite of yours or bring back memories for you, too.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a healthy meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock–your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. To find more of her recipes, visit her website at http://grandmasvintagerecipes.blogspot.com

Simple vegetable soup with barley?

I would like to make a simple vegetable soup with barley. I have some basic ingredients:
spinach
mushrooms
leek
cabbage
onion
carrots
vegetable stock
barley

Please can you suggest a VERY simple recipe. Also, is it best to cook barley in advance using different water than the soup? Or does boiling the barley directly in the soup give it more flavour? For example, I find that it is better when I cook potatoes seprately sometimes because it gets rid of starch.

This soup is the closes thing i can think of. it has white beans in it but you can emit those and add the vegetables you like in its place. and to answer your question, its usually best to cook the barley sperately so you can control how soft it comes out. You can also mix it right in if you want the stock flavoring to be incorporated with the barley.

1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon dried rosemary
3/4 cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine vinegar
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes

Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and vinegar into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

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