Tag Archives: barley

winter minestrone

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winter minestrone
If you’re experiencing post-holiday blues and you’re still facing weeks of winter weather, try focusing on one really good thing about winter: big pots of hot soup. This one incorporates the best of winter’s produce offerings.

3 Tbs. olive oil
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced or pressed
3 carrots, diced
1 turnip, peeled and diced
2 russet potatoes, peeled and diced
1 tsp. basil
1/2 tsp. rosemary
1/2 tsp. Herbes de Provence
1/2 tsp. thyme
8 cups vegetable broth
1/2 cup pearl barley
1 can cannellini beans, undrained
1 cup small pasta shapes (we used spirals)
1/4 cup tomato paste
3 cups kale leaves, washed and chopped
Salt and pepper to taste

1. Heat olive oil in a stewpot over medium heat. Sautè the onion 5 minutes or until transparent. Add celery and garlic; stir to combine. Stir in the carrots, turnip, and potatoes. Cover and cook for 5 minutes.

2. Add spices, vegetable broth, and barley. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.

3. Add beans, pasta, and tomato paste. Return to a boil. Reduce heat, cover, and cook over medium heat until the pasta is tender.

4. Stir in the chopped kale and cook for about 5 more minutes. Season to taste with salt and pepper.

mushroom barley soup

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My mother usually made a crockpot of barley soup when the weather was especially frigid (and in Upstate New York, that was often). This vegan barley soup, which uses dried shitakes for an extra flavor dimension, will warm you up right down to your toes.

4-5 dried shitake mushrooms
3 Tbs. olive oil
2 cloves garlic, minced or pressed
1/4 cup celery, diced
1 medium yellow onion, chopped fine
1 large carrot, diced
12 oz. white mushrooms
8 cups water
1 cup pearl barley
2 bay leaves
1 tsp. sage
1 tsp. thyme
Pinch of Hungarian paprika
Salt and pepper to taste
Parsley, chopped

1. Place the shitake mushrooms in a bowl; pour boiling water over them. Cover the bowl and let the mushrooms soften for about 45 minutes. Remove the mushrooms and pour the soaking water through a cone coffee filter to remove any sediment. Reserve the strained liquid. Dice the shitakes.

2. Heat the olive oil in a large stewpot over medium heat. Sauté the garlic, celery, onion, and carrot until the onions are translucent. Add the white mushrooms and shitakes and cook, stirring occasionally, for about 5 minutes.

3. Add 8 cups of water, the reserved mushroom soaking liquid, barley, and bay leaves. Bring to a boil and reduce heat to low. Partially cover and cook for 20 minutes, stirring occasionally.

4. Add remaining spices; cook, stirring occasionally, until the barley softens (about another 30 minutes).

5. Stir in chopped parsley right before serving.

vegetable grain soup

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Before you prepare this soup, check your cupboards for tiny leftover amounts of grains, barley, lentils, etc. and feel free to substitute whatever you have on hand for the ingredients listed below.

2 quarts vegetable broth
1 quart water
1 small onion, chopped
2 large carrots, chopped
3 celery ribs, sliced
2 garlic cloves, minced or pressed
1/2 cup pearl barley
1/2 cup lentils
1/2 cup split peas
1/2 oz. dried mushrooms
1 large Yukon Gold potato, peeled and cubed
1 large zucchini, chopped
1 15-oz. can diced tomatoes, undrained
1/2 tsp. Hungarian paprika
1/2 tsp thyme
1/2 tsp. basil
Salt and freshly ground pepper to taste

1. In a large soup pot over medium heat, bring the broth, water, onion, carrots, celery, and garlic to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Add the barley, lentils, split peas, and dried mushrooms. Continue to simmer for an additional 45 minutes.

2. Add the potato, zucchini, tomatoes, and spices and simmer for an additional 30 minutes or until the lentils and vegetables are tender. Serve hot with a rustic bread.