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Barley Broccoli Soup

Rated as 3.4 out of 5 Stars

"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."
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1 h 10 m servings
Original recipe yields 8 servings


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  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.


  • Nutrition 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.


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We could only taste the american cheese, my girlfriend and I didn't care much for it.

Excellent soup. Rather disconcertingly, the color changed to a light tan, instead of staying green. I used skim milk powder, reconstituted (to re make it lower calorie), and omitted the bacon.

I made this recipe as written trying to use up a box of barley and some broccoli. It was good, but was missing flavor. I read another recipe and decided to saute a large onion and garlic. I t...