Fishing Forum
Skip to Content


Fishing Forum > Fish and Game Recipes : Side Dishes >

Beans, Lentils and Barley Soup

fishing fishing
(Page 1 of 2)
> >
Report Post | Register to Reply
Beans, Lentils and Barley Soup
This thread will be for Beans, Lentils, and Barley Soup Recipes only. Please check other threads for the other soup types.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Beef Barley Soup In reply to
1 lb. stew beef - cut into small pieces

2 minced garlic cloves

6 C. beef broth

4 C. water

1 14.5 oz. can of crushed tomatoes

1 1/2 C. onion chopped

1 1/2 C. diced carrots

1 C. diced celery

1/2 lb. chopped mushrooms

3/4 C. pearl barley

1 t. oregano

salt and pepper to taste

Brown stew beef in 5-6 qt. stock pan. Add garlic, onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour.

Add vegetables, barley and spices. Cook 45 minutes or until barley is tender.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Minestrone Soup In reply to
12 C. cold water

6 oz. Parmigiano-Reggiano cheese rinds, cut into small pieces

3 T. extra-virgin olive oil

4 medium vine-ripened tomatoes or 4 canned tomatoes, peeled, seeded, and finely chopped, or 2 T. tomato paste

1 large onion, chopped coarsely

1 large potato, peeled and diced

1 large celery stalk, finely sliced, plus leaves, chopped

2 large carrots, scraped and chopped

1 1/2 C. finely shredded cabbage

2 T. salt or to taste

2 small zucchini, cut into small dice

2 small yellow summer squash, diced

1 1/2 C. cauliflower florets

1 C. Swiss chard leaves, finely shredded

2 C. precooked (fresh or canned) pinto or pink beans, rinsed

1 C. green beans, cut into 1-inch lengths

1 C. conchigliette ("little shells'') or ditalini pasta, uncooked

2 large garlic cloves, minced

2 t. fresh rosemary or 1 t. dried

3 T. chopped fresh Italian parsley

Freshly grated black pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

In a large pot, combine all of the ingredients listed above up to and including the salt. Cover the pot and bring to a boil. Immediately reduce to a simmer. Cook over medium-low heat, partially covered, about 30 minutes.

Add the zucchini, summer squash, cauliflower, Swiss chard, cooked beans, green beans, and pasta, and cook for 8 minutes. Stir in the garlic, rosemary, and parsley (chopped all together) and continue cooking the soup until the vegetables are tender and the pasta is al dente. Serve the soup with pepper to taste and abundant freshly grated Parmigiano-Reggiano.

Serves 8 to 10.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Egyptian Lentil Soup In reply to
1 cup split red lentils
3 teaspoons cumin seeds, divided
7 tablespoons olive oil, divided
1 large onion, chopped
6 garlic gloves chopped, divided
1 medium potato, peeled and cubed
2 leeks, washed and sliced
2 beets, peeled and cubed
2 1/2 cups chicken stock
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Handful of flat-leaf parsley, chopped

Rinse lentils until water runs clear. Dry-roast cumin seeds in a small pan until they are aromatic; grind them to a powder.

In a large pot, heat 4 tablespoons olive oil. Add onion and 2 garlic cloves. Sauté until soft; stir in 2 teaspoons ground cumin.

Add potatoes, leeks and beets, stir well and cover pot. Sauté vegetables lightly on low heat until they start to soften. Add red lentils, stock and enough water to cover vegetables well.

Bring to a boil, cover pot and reduce heat. Simmer until lentils are soft and begin to break down, adding water as necessary (lentils soak up a lot of water during cooking). Skim off any foam and discard.

Blend soup in a food processor until smooth; stir in lemon juice and add salt and pepper.

To make garnish, heat remaining 3 tablespoons olive oil in a small pan; sauté remaining 4 garlic cloves until light brown. Add remaining ground cumin; sauté a few seconds more. Pour a little on to the surface of each serving of soup; top with chopped parsley.

Makes 4 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Sirloin Barley Soup In reply to
1 onion, chopped

1 lb. ground sirloin

2 stalks celery, diced

4 carrots, chopped

4 beef bouillon cubes

12 oz. sliced mushrooms

1 can chopped tomatoes with juice

2 cans chicken broth

2 T. olive oil

1/8 C. soy sauce

1 t. garlic powder

1 t. salt

1 t. dill weed

1 11 oz. package Quick Barley

3 C. water

Saute ground beef in a frying pan using a table spoon of olive oil. When brown drain the fat.

In a large pot, combine onion, celery, spices, and mushrooms with oil and saute for 5 minutes at high heat stirring constantly. Add water and bring to a boil then add bouillon cubes, soy sauce, seasonings, chopped carrots, beef and barley. Reduce heat to a slow boil and simmer for 2 hours.

Serves 8.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Chicken, Mushroom and Barley Soup In reply to
8 C. chicken broth

1/2 C. whole or pearled barley

1 C. chopped onions

1 C. chopped carrots

1 t. fresh thyme leaves

1/2 t. dried sage

1 T. extra virgin olive oil

1 T. minced garlic

1 lb. white mushrooms, sliced 1/4-inch thick

1 lb. cooked chicken, diced or shredded

1 t. salt

Freshly ground black pepper to taste

3 T. minced flat-leaf parsley

Combine the broth, barley, onions, carrots, thyme, and sage in a large pot. Bring to a boil. Reduce heat and simmer, covered, for 1 hour.

Meanwhile heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 minute. Increase the heat to medium-high, add the mushrooms, and season generously with salt and pepper. Stir-fry the mushrooms until they give up their liquid and most of it has evaporated, about 5 minutes. Set aside.

To the broth, add the mushrooms, chicken, 1 teaspoon salt, and pepper to taste. Simmer, covered, for 20 minutes longer. Stir in the parsley. Serve immediately.

Serves 4-5.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Bean Soup In reply to
2 pounds of small Michigan navy beans

1-1/2 pounds of smoked ham hocks

1 onion

butter

Salt and pepper

Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Hopping John Soup In reply to
4 strips uncooked bacon, chopped

1 large onion, chopped

2 cloves garlic, minced

Two 15 oz. cans black-eyed peas, undrained

14 1/2 oz. can reduced-sodium chicken broth

3 or 4 T. cayenne pepper sauce

1 t. dried thyme leaves

1 bay leaf

2 C. cooked long grain rice

2 T. minced fresh parsley

Cook bacon, onion and garlic in large saucepan over medium high heat 5 minutes or until vegetables are tender. Add peas with liquid, broth, 1/2 cup water, cayenne pepper sauce, thyme and bay leaf. Bring to a boil.

Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.

Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.

Makes 6 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Ham and Bean Soup In reply to
2 C. bean mixture (see recipe on right)

3 to 4 lbs. smoked ham hocks or 1 ham (3 to 4 pounds)

3 quarts water

1 lb. canned diced tomatoes

1 large onion, diced

1 large green bell pepper, cored and chopped

1 C. chopped celery

1 clove garlic, minced

1 T. lemon juice

1 T. sugar

2 T. Worcestershire sauce

In large soup kettle, combine 2 cups bean mixture, ham hocks or ham and water. Bring to boil and boil gently about 2 hours. Add remaining ingredients and simmer another 2 hours. Remove ham hocks or ham, cut off meat and return meat to pot.

Makes 12 to 16 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Pesto-Bean Soup with Mushrooms and Potatoes In reply to
1 t. olive oil

1 C. dry sherry or apple juice

1 yellow onion, thinly sliced

1 C. sliced mushrooms

1 C. chopped plum tomatoes (canned or fresh)

1 red or yellow bell pepper, chopped

2 red potatoes, cubed

2 C. cooked beans, preferably white (navy) beans

4 C. fat-free broth

2 T. chopped fresh parsley

2 T. prepared pesto

salt and freshly ground pepper as needed

2 T. grated Parmesan cheese

In large Dutch oven over medium-high heat, heat oil and sherry or juice until bubbling. Add onions; cook, stirring frequently, until limp and golden, about 5 to 10 minutes. Add mushrooms; cook 3 minutes.

Add tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2 minutes. Add beans and broth. Bring to a boil, then lower heat to medium. Cover and simmer 20 minutes, or until potatoes are soft. Add parsley and pesto. Remove from heat. Season to taste with salt and pepper. Top each serving with Parmesan.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Black Bean Soup In reply to
1 lb. black beans

3 T. unsalted butter

1 large onion, finely chopped

1 carrot, finely chopped

6 C. chicken stock

1 1/2 t. chicken-flavored soup base

1 smoked ham hock

3/4 C. diced ham

1 t. ground cumin

Salt

Ground black pepper

Soak beans in cold water overnight, filling pot with water to about 3 inches above beans. Drain beans; set aside.

Melt butter in a heavy stockpot. Add onion and carrots. Place a sheet of aluminum foil or parchment paper over vegetables, then cover pot with lid. Cook over medium heat until vegetables are soft, about 5 to 8 minutes. Do not brown.

Stir in chicken stock and chicken base. Add ham hock. Cook until ham hock is tender, about 30 minutes. Add beans; cook until tender, about 60 minutes more. Remove ham hock. When cool enough to handle, remove meat from bone, dice and add to beans.

Stir in diced ham and ground cumin. If soup is too thin, crush some beans in the pot or remove some beans and puree, adding them back to the soup. If soup is too thick, add more chicken stock. Season with salt and pepper to taste.

Yield: 6 generous servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Green Lentil Soup with Celery Root In reply to
1 1/2 C. green or brown lentils

1/2 lb. celery root, peeled and cut into 1/4 cubes (1 C.)

4 T. olive oil

1 medium onion, coarsely chopped

1 medium leek, white part only, cleaned and cut into 1/4 inch slices (1 cup)

2 shallots, coarsely chopped

1 garlic clove, mashed with salt and freshly ground pepper

1 T. salt

Freshly ground black pepper

8 C. chicken broth or vegetable broth

2 C. loosely packed watercress, stems removed

1 T. Dijon mustard

1 1/2 T. red wine vinegar

Heavy cream for decoration (optional)

1 T. chopped celery leaves (optional)

Cover the lentils with a generous amount of water in a 6-quart heavy bottomed pot. Bring to a boil and keep a steady boil for 15 minutes. Drain and set aside

Heat the olive oil in the soup pot; add the celery root, onion, leek, shallots and garlic. Cover and braise over medium heat for 10 minutes.

Add lentils to the vegetable mixture. Pour in the broth, season with salt and pepper and bring to a boil. Reduce the heat, and cook at a gentle boil, partially covered, for 1 hour. During the last 5 minutes of cooking, add the watercress.

Puree the soup in batches in a blender until very smooth. Add more broth if the soup is too thick. Whisk in the mustard and vinegar.

Just before serving, reheat the soup, taste and correct seasoning with more salt and pepper. Ladle the soup into hot soup bowls or plates. Dribble the soup with heavy cream and sprinkle with chopped celery leaves if you wish.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Split Pea Soup In reply to
4 bacon strips, minced

1 medium onion, diced

1 carrot, diced

1 celery rib, diced

1 leek, white and light green part diced

6 cups chicken broth

2 yellow or white potatoes, peeled and diced

1/2 lb. split green or yellow peas, or lentils

1 ham hock

Cheesecloth sachet: bay leaf, whole clove, garlic clove, 5 peppercorns

Salt to taste

Milled pepper

1 C. croutons

Cook bacon in soup pot until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 3 tablespoons drippings. Add onion, carrot, celery and leek, stirring well. Cover pot and cook over medium-low heat, stirring occasionally, until onion is tender and translucent, 6 to 8 minutes. Add broth, potatoes, peas and ham. Bring to simmering and cook over medium heat 20 minutes. Add the sachet and simmer until split peas are soft, about 30 minutes. Skim soup as needed.

Discard sachet. Remove ham hock and cool, then cut ham off bone and dice. Strain soup through a sieve, reserving liquid. Puree the solids, returning them to the pot. Add enough of the liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt, pepper. Garnish with croutons.

Yield: 8 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Pinto Bean Soup In reply to
1 carrot, chopped

1 onion, chopped

1 pound pinto beans

1 ham hock

1 1/2 teaspoons salt

1 teaspoon (freshly ground) pepper

Diced red or yellow onion, optional

Hot red pepper sauce, to taste

Turn the slow cooker on high.

Add carrot and onion to cooker. Rinse beans and remove any extraneous material. Place in pot with ham hock and 8 cups water. Add salt and pepper. Reduce heat to low and cook 8 to 10 hours. Serve in bowls topped with diced onion and pass the red pepper sauce, if desired, at the table.

Serves 6.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Tomato Rice Soup In reply to

1 1/2 T. vegetable oil
2 T. finely chopped onion
1 stalk celery, diced
1/2 c. white rice*
2 (15 oz.) cans whole tomatoes with juice*
1 (28 oz.) can chicken broth
1 c. water
1/2 tsp. dried basil


In heavy 3-quart pan, saute onion and celery in oil until vegetables are slightly softened. Add rice and cook until grains turn white.
Meanwhile, chop tomatoes. Add tomatoes, chicken broth, water and basil to vegetables and rice. Bring to a boil; immediately reduce heat and simmer for about an hour. Stir occasionally. Can cook longer if desired.
Makes 6 servings


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Hearty Bean Soup In reply to
2 tablespoons olive oil
1 cup chopped onions
3 cloves garlic, minced
1/2 pound kielbasa, cut in 1/2" pieces
8 cups fresh kale or escarole leaves -- washed well
(1 1/2 lbs or so)
6 cups chicken stock or water
3 medium potatoes, peeled, diced
19 ounces drained white beans, rinsed

In a large saucepan over moderate heat, heat the oil. Add the onion, garlic and sausage. Cook, stirring often for 6 to 8 minutes or until the onion is tender.
Add the kale or escarole leaves. Cook for 5 minutes, stirring often, until the leaves are wilted. Add the chicken stock or water. Cover and simmer for 30 minutes or until the leaves are tender.
Add the potatoes and beans, continue cooking for 25 minutes, stirring often, or until the potatoes are tender.
Transfer about 1/3 of the soup to a blender or food processor fitted with a steel blade and process until smooth. Return to the saucepan and stir to combine.
Serves 6.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Ham and Bean Parmesan Soup In reply to
2 tablespoons oil
1 cup cubed cooked ham
1/2 cup sliced onion
2 cloves minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 cups water
1 14 ounce can undrained whole tomatoes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
2/3 cup egg noodles, broken up, uncooked
1 15 ounce can red kidney beans, undrained
grated Parmesan cheese

In large saucepan over medium heat, heat oil; add ham, onion, garlic, oregano and thyme. Cook, stirring frequently until onion is tender. Add water, tomatoes with juice, Worcestershire sauce and pepper; heat to boiling. Stir in noodles and kidney beans; return to boiling. Reduce heat and simmer, covered, stirring occasionally to break up tomatoes, 7 minutes or until noodles are tender. Top with cheese before serving. 6 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Creole White Bean Soup In reply to
1/2 cup minced onion
1/2 cup minced celery
1/4 cup chopped bell pepper
2 tablespoons butter
1 1/2 pounds cooked ham, cut in 1" cubes
1 pound smoked sausage, sliced 1/2" thick
8 ounces tomato sauce
2 cans navy beans with bacon (16 oz each)
4 cups water
salt and pepper

In large saucepan, cook onion, celery and bell pepper in butter until soft. Add ham and tomato sauce; simmer 15 to 20 minutes.
In separate saucepan, bring navy beans with bacon to boil. Puree beans and their liquid in a food processor or blender; add to ham mixture.
Add the water; season to taste and simmer for 1 hour.
Serve piping hot.
Serves 4.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Cajun Black Bean Soup In reply to
2 cans black beans
2 cans Del Monte Mexican Style Stewed Tomatoes
2 packages Cajon Lipton Rice and Sauce Mix
1 large onion, chopped
1 teaspoon minced garlic
8 cups water
hot sauce (to taste)

Add all ingredients together in stock pot. Bring to boil and then simmer for about an hour. Cook longer if you like thicker soup. Makes about 6-8 meal sized servings. Can also add smoked sausage as a variation.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Black Bean Soup with Cilantro Lime Cream In reply to
16 ounces dried black beans
6 slices bacon, chopped
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
3/4 cup finely chopped leeks
10 cups chicken broth
1 large tomato, chopped
1 cup fresh cilantro, chopped
1/3 cup fresh packed parsley, chopped
1 jalapeno chili, minced
1 1/2 tablespoons minced garlic
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander

CILANTRO LIME SOUR CREAM:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
fresh chopped cilantro
fresh chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and saute until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander. Bring to boil.

Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Bean and Barley Soup In reply to
3/4 cup dried borlotti beans, soaked 8 hrs -- drain/rinse
1 medium potato, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 small carrot, roughly chopped
1 fresh bay leaf
2 fresh sage leaves
1 fresh sprig rosemary
4 sprigs Italian parsley
1 clove garlic
1/2 cup pearl barley
1/4 pound slab bacon, finely chopped
salt and pepper
3 tablespoons extra virgin olive oil

In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.
Meanwhile, rinse the barley and place in a large saute pan with the pancetta, and pepper to taste.
Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.
Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.

Source of Recipe: Mario Batali, Food TV Network


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Union House White Bean Chili In reply to
1 lb. small white beans

1/2 medium onion, finely diced

1 T. chili powder

2 t. cumin

1/2 C. finely diced carrot

1 rib celery, finely diced

Vegetable oil to saute vegetables

1 t. salt

1 t. cayenne pepper

1 dried pasilla chili (optional)

2 1/2 to 3 quarts chicken stock

1 ham bone or smoked ham hock

Sour cream for garnish

Warm taco wedges or fried tortilla strips for garnish

Minced chives for garnish

Soak beans overnight. Drain; rinse.

Saute onion, chili powder, cumin, carrot and celery in oil in 7-quart Dutch oven or stockpot over medium heat until soft. Add salt and pepper. Soak pasilla chili in warm water until soft, then stem and seed. Add to chili with stock and ham bone or ham hock.

Bring to boil and simmer 11/2 to 2 hours, or until beans are cooked through. Remove ham bone and adjust seasonings. Puree half of soup in blender or food processor if desired. Serve hot. Garnish with spoonful of sour cream and taco wedges or fried tortillas and minced chives.
Makes 12 servings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Dilly Beef Barley Soup In reply to
3/4 cup dry baby lima beans
1/2 cup dry yellow split peas
1/2 cup dry green split peas
4 medium carrots, sliced
4 rib celery, sliced
3 quarts water
2 pounds boneless beef short ribs, cut 1" cubes
2 medium onions, chopped
3/4 cup medium pearl barley
5 chicken bouillon cubes
4 medium potatoes, peeled and cubed
1 tablespoon chopped fresh dill (or 1 tsp dillweed)
1 1/2 teaspoons salt, optional
1/4 teaspoon pepper

In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
Add beef, onions, barley and bouillon; bring to a boil. Skim foam.
Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes.
Add dill, salt if desired and pepper; cook for 5 minutes.
Yield: 15 servings (3 3/4 quarts).


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Beef Barley Soup with Roasted Veggies In reply to
4 cups combo of roast carrot, turnip, rutabaga
2 tablespoons oil
1 large yellow onion, coarse chopped
1 large clove garlic, minced
1/2 pound lean ground beef or lamb
2 rib celery, cut in 1/4 inch dice
14 ounces diced tomatoes with juice
2 cups milk
1 cup pearl barley
1 small bay leaf
1 1/2 teaspoons dried thyme

Cut the roasted vegetables into 1/2-inch pieces and let sit at room temperature. In a 4-quart heavy saucepan over medium heat, heat the oil and saute the onion and garlic until softened but not browned, about 5 minutes. Add the ground beef or lamb and saute, breaking up the lumps, until the meat has lost its pink color. Add all the remaining ingredients except the roasted vegetables. Bring almost to a boil, reduce to a simmer, cover and cook until barley is tender, about 30 minutes. Place the room-temperature roasted vegetables in warmed soup bowls and ladle the soup into the bowls. Serve. Serves 4.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Macaroni and Red Bean Soup In reply to
1 cup red kidney beans, soaked
1 onion, coarsely chopped
1 medium carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chopped parsley (optional)
2 tablespoons olive oil
1 1/4 cups tomatoes, seeded, peeled, diced
1 cup tomato juice
1/2 vegetable bouillon cube
8 ounces uncooked elbow macaroni
1 tablespoon tomato paste
1 teaspoon mixed herbs
salt and pepper

Cook beans until tender. Cool in their cooking liquid. Lightly saute the onion, carrot, celery, parsley and garlic in the olive oil until softened and lightly browned. Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice, bouillon cube and macaroni. Bring to a boil and cook for 5 to 7 minutes. Stir carefully. Cover and let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients and serve immediately. Can also add smoked sausage rounds.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

> >