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Two Barley Soups and One Barley Bread Recipe
Spaghetti
Barley is an annual cereal plant (Hordeum vulgare) of the GRASS family, widely cultivated except in hot and humid climates. Barley was known to the ancients and was the chief bread grain in Europe as late as the 16th century. Today, each of the many varieties grown has a special purpose, e.g., for stock feed, for malting, as a minor source of flour, and in soups.
Beef & Barley Soup
Submitted by Cindy D SATrista@aol.com
This soup is easy to make and is a low-cal soup
* 1 lb. lean ground beef
* 5 C. water
* 1 - 14 1/2 oz can stewed tomatoes
* 1- 6 oz can V-8
* 1/3 C. split peas
* 1/3 C. barley
* 1/2 C. chopped onion
* 3/4 C. chopped celery, including leaves
* 1/2 C. carrots, sliced
* 1 T. beef bouillon granules
* 1/4 t. oregano
* 1/4 t. pepper
* 1 bay leaf
* Tabasco, to taste
Brown meat, drain if necessary. Add all ingredients except carrots and celery. Bring to a boil; reduce heat-simmer 30 minutes. Add vegetables, cover and simmer 1 hour.
Recipe Categories
Tummy Index (1=Lowfat, 5=Wear loose fitting clothes) 1
Number of Portions? 4
Preparation Time? 1 hours 45 minutes
Ethnic Origin of Recipe? American
Vegetable Beef Barley Soup
Submitted by Corwynn Darkholme WolfSong2000@HotMail.Com
This soup is just bursting with down-home flavor and is a meal in itself!
* 1 1/2lbs. Beef Stew Meat
* 3/4 C. 1-inch Green Bean pieces
* 3/4 C. chopped Onions
* 2/3 C. uncooked Barley
* 2/3 C. frozen Whole Kernel Corn
* 1 1/2 C. Water
* 1tsp. Salt
* 1tsp. fresh Thyme, chopped
* 1/4tsp. Black Pepper
* 1 small Bell Pepper, chopped {1/2 C.}
* 2 cans {14 1/2 oz} Beef Broth
* 2 cans {14 1/2 oz} diced Tomatoes with Garlic, undrained
* 1 can {8 oz} Tomato Sauce
Brown Stew Meat in a fryingpan with a little Vegetable Oil. Place browned Stew Meat and all other ingredients in a 4-to-5 quart Crock-pot slow cooker. Cover and cook on low setting 8-to-9 hours or until Vegetables and Barley are tender.
Serving Suggestions:
Top this soup with a handful of Herb-flavored Croutons and a little fresh grated Parmesam Cheese.
Recipe Categories
Freezable Main Dish Meats Soups/Stews Vegetables Crock-pot
Tummy Index (1=Lowfat, 5=Wear loose fitting clothes)? 3
Number of Portions? 10
Preparation Time? 9 hours
Ethnic Origin of Recipe? American
Barley flour does not have enough gluten to make a loaf of bread. It must be mixed with high gluten flour to make a loaf of yeast bread.
Posted by Adele From the Village Bakery
On June 02, 1998
Leavened with yeast
Whole Wheat-Barley Bread - Large Recipe
Makes two large loaves (pan or sheet rounds)
(Divide dough in portions suitable for you)
350F approx 45 min
Use Large Mixing Bowl:
2 C. warm water + 1 T. plus 1 tsp. yeast allow to stand 5 min.
Add:
* 4 T honey
* 3 tsp.salt
* 4 T soft butter or veg. oil
Add flours gradually and knead until a smooth dough has formed into an elastic ball.
* 2 C. whole wheat flour
* 2 C. barley flour
* 2 C. white bread flour
* 3 T gluten
* 2 T sesame seeds (optional)
Try to give this 8 - 10 min. kneading.
Grease a large bowl (or rising vessel), cover with soft towel or plastic wrap, and allow to rise til double volume.
Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections, or whatever you want.
Place desired size into greased pan or on greased sheet pan. Slash twice or three times on top, cover and let rise until double volume again - at least 1 hr.
Bake 45 min for large loaves - 25-30 min small For rolls, use your judgement.
(Use half-recipe for machine)
These sound good. I really love barley. Although....with it predicted to be 108 tomorrow, soup is that last thing I’m thinking of!
You may want to share this thread with Soap Girl and Sweetie Pie.