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Quick Mushroom Barley Soup Recipe

Soup is just good food.  Plus it is an easy way get your daily veggies. Barley is a grain that is high in fiber and part of a healthy diet to lower your cholesterol. This heart smart recipe is on the table in less than an hour. Save a few mushroom slices for garnish.

Healthy Recipes Ingredients

1 Tablespoon vegetable oil
1 clove of garlic, minced
1/2 cup onion, chopped
1/2 cup red bell pepper, finely chopped
16 oz portabella mushrooms, cut into large dice
6 cups low sodium beef broth or vegetable broth
1/2 cup barley, quick cooking
1 Tablespoon dry sherry
1/2 teaspoon dried thyme
1 Tablespoon fresh parsley, coarsely chopped
freshly ground black pepper

Healthy Recipes Cooking Instructions

In a large soup pot, saute the garlic, onion, peppers and mushrooms in the oil.
Cook until soft, about 5-10 minutes.
Add  the broth, barley, sherry, and thyme.
Bring to a boil, then reduce to a simmer.
Cover and cook for an additional 15 minutes.
Add the parsley and pepper.

Easy Beef and Barley Soup Recipe

Easy Healthy Recipes

dodd frank
When time is short, you can still make healthy soup recipes. Barley is a good source of fiber along with niacin. If you can find some coarse ground beef, it will add more texture to the soup.

Healthy Recipe Ingredients

1/2 lb ground beef
1/2 cup onion, chopped
1 clove of garlic, minced
5 cups of water
1 can of diced tomatoes, 14.5 oz
1 can of tomato sauce, 15 oz
3/4 cup quick cooking barley
1/2 cup diced celery
1/2 cup diced carrots
2 cubes of beef bouillon
1 teaspoon dried basil
1 bay leaf
1 package of frozen mixed vegetables, 9 oz
salt and pepper to taste

Healthy Cooking Instructions

In a large stock pot, brown the meat over medium high heat.
Remove any rendered fat with a spoon or turkey baster.
Add the onion and garlic.
Stir will and continue cooking until the onion is transparent.
Add all the remaining ingredients, except the frozen mixed vegetables.
Bring to a boil. Cover and simmer over low heat for 10 minutes.
Stir occasionally.
Add the frozen vegetables, cover and cook an additional 10 minutes.
Remove the bay leaf, add salt and pepper if needed.