Supă de legume cu arpacaş (vegetariană)

Supica de azi e o supă de iarnă. Bine, nu mai e iarnă acum dar e foarte frig dimineaţa şi seara, mult sub zero grade. Şi cum eu sunt o friguroasă, mă încălzesc cu supă.

Eu sper că şi voi staţi la căldurică şi mâncaţi o supă ce vă încălzeşte inima :)

Ingredients

• 1/3 cup pearled barley
• 1 1/2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 5 cups vegetable stock
• 1 large carrot, chopped
• 1 zucchini squash, chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh basil
• 1 1/2 teaspoons granulated sugar
• 1 cup cannellini beans, (canned)
• 1 15 oz can stewed tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh parsley, chopped

- See more at: http://www.foodfanatic.com/2014/01/vegetable-barley-soup-and-kitcheniq-giveaway/#sthash.YAuyY5Ai.dpuf

Ingredients

• 1/3 cup pearled barley
• 1 1/2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 5 cups vegetable stock
• 1 large carrot, chopped
• 1 zucchini squash, chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh basil
• 1 1/2 teaspoons granulated sugar
• 1 cup cannellini beans, (canned)
• 1 15 oz can stewed tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh parsley, chopped

Directions

1. In a small bowl, soak the barley in water while prepping the remaining ingredients.
2. In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
3. Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
4. Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
5. Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
6. Salt and pepper to taste and let the soup simmer for another 10 minutes.
7. Serve and garnish with parsley.

Rate This Recipe!

• 3.8 / 5.0
• 1
• 2
• 3
• 4
• 5

Rating: 3.8 / 5.0 (4 Votes)

- See more at: http://www.foodfanatic.com/2014/01/vegetable-barley-soup-and-kitcheniq-giveaway/#sthash.YAuyY5Ai.dpuf

Ingredients

• 1/3 cup pearled barley
• 1 1/2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 5 cups vegetable stock
• 1 large carrot, chopped
• 1 zucchini squash, chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh basil
• 1 1/2 teaspoons granulated sugar
• 1 cup cannellini beans, (canned)
• 1 15 oz can stewed tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh parsley, chopped

Directions

1. In a small bowl, soak the barley in water while prepping the remaining ingredients.
2. In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
3. Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
4. Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
5. Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
6. Salt and pepper to taste and let the soup simmer for another 10 minutes.
7. Serve and garnish with parsley.

Rate This Recipe!

• 3.8 / 5.0
• 1
• 2
• 3
• 4
• 5

Rating: 3.8 / 5.0 (4 Votes)

- See more at: http://www.foodfanatic.com/2014/01/vegetable-barley-soup-and-kitcheniq-giveaway/#sthash.YAuyY5Ai.dpuf

Ingrediente:
- 1 cană arpacaş
- 1 ceapă mică
- 3 căţei de usturoi
- 2 morcovi
- 2 tulpini de ţelină
- 1 rădăcină țelină mică
- 1 dovlecel
- 1 cană bulion
- 1 lg pastă ardei
- sare, piper
- 1 lgţ oregano uscat
- 1 lgţ busuioc uscat
- 1 lgţ legume deshidratate
- 1 lgţ zahăr
- 2 lg oţet balsamic (sau zeamă de lămâie)
- 1 legătură pătrunjel, tocat mărunt

Paşii:
1. Se spală arpacaşul şi se pune la înmuiat înainte cu o jumătate de oră.
2. Se căleşte ceapă şi jumătate din usturoi în puţin ulei de măsline, până devin translucente.
3. Se pun restul legumelor, arpacaşul şi apa. Tot acum se pun şi condimentele.
4. Când arpacaşul e fiert (după aprox 45 de minute, în total) se pune bulionul şi oţetul/zeama de lămâie.
5. Se mai lasă la foc mic vreo 10 minute după care se pune pătrunjelul.

Verdict:
Bună şi săţioasă.  

Ingredients

• 1/3 cup pearled barley
• 1 1/2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 5 cups vegetable stock
• 1 large carrot, chopped
• 1 zucchini squash, chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh basil
• 1 1/2 teaspoons granulated sugar
• 1 cup cannellini beans, (canned)
• 1 15 oz can stewed tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh parsley, chopped

Directions

1. In a small bowl, soak the barley in water while prepping the remaining ingredients.
2. In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
3. Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
4. Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
5. Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
6. Salt and pepper to taste and let the soup simmer for another 10 minutes.
7. Serve and garnish with parsley.

Rate This Recipe!

• 3.8 / 5.0
• 1
• 2
• 3
• 4
• 5

Rating: 3.8 / 5.0 (4 Votes)

- See more at: http://www.foodfanatic.com/2014/01/vegetable-barley-soup-and-kitcheniq-giveaway/#sthash.YAuyY5Ai.dpuf

Ingredients

• 1/3 cup pearled barley
• 1 1/2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 5 cups vegetable stock
• 1 large carrot, chopped
• 1 zucchini squash, chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh basil
• 1 1/2 teaspoons granulated sugar
• 1 cup cannellini beans, (canned)
• 1 15 oz can stewed tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh parsley, chopped

Directions

1. In a small bowl, soak the barley in water while prepping the remaining ingredients.
2. In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
3. Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
4. Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
5. Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
6. Salt and pepper to taste and let the soup simmer for another 10 minutes.
7. Serve and garnish with parsley.

Rate This Recipe!

• 3.8 / 5.0
• 1
• 2
• 3
• 4
• 5

Rating: 3.8 / 5.0 (4 Votes)

- See more at: http://www.foodfanatic.com/2014/01/vegetable-barley-soup-and-kitcheniq-giveaway/#sthash.YAuyY5Ai.dpuf

Sursa: aici.


Poftă bună!
Liana