Barley Broccoli Soup Recipe

5 1 1
Barley Broccoli Soup Recipe
Barley Broccoli Soup Recipe photo by Taste of Home
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Barley Broccoli Soup Recipe

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5 1 1
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

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 Jones Dairy Farm Dry-Aged 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.
Originally published as Barley Broccoli Soup in Country Extra May 1993, p51

Nutritional Facts

1 cup: 145 calories, 5g fat (0 saturated fat), 15mg cholesterol, 620mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 meat, 1/2 starch, 1/2 fat-free milk.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  1. 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.
Originally published as Barley Broccoli Soup in Country Extra May 1993, p51

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Kris Countryman User ID: 1858674 40240
Reviewed Aug. 5, 2009

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

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