Barley Broccoli Soup Recipe

Barley Broccoli Soup Recipe Barley Broccoli Soup Recipe photo by Taste of Home Rating 5

This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.

This recipe is:

Diabetic Friendly

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Barley Broccoli Soup Recipe
  • Prep: 10 min. Cook: 1 hour
  • Yield: 8 Servings
10 60 70

Ingredients

  • 3 cups water
  • 3 beef bouillon cubes
  • 1/2 cup medium pearl barley
  • 2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained
  • 4 cups milk
  • 5 slices American cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 4 bacon strips, cooked and crumbled, optional

Directions

  • In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted. Yield: 8 servings.

Nutritional Facts One serving (prepared with fat-free milk and without bacon) equals 145 calories, 5 g fat (0 saturated fat), 15 mg cholesterol, 620 mg sodium, 17 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 meat, 1/2 starch, 1/2 fat-free milk.

Originally published as Barley Broccoli Soup in Country Extra May 1993, p51

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Reviews for Barley Broccoli Soup

Barley Broccoli Soup Recipe

Barley Broccoli Soup

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(1-1) of 1 reviews

Reviewed on Aug. 05, 2009 by Kris Countryman

I really liked this low fat soup. The barley added a nice crunch. I used low fat cheese as well.

 
 

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