BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
BEEF BARLEY SOUP FOR 2
Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.-Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 206 calories, Fat 4g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 650mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BEEF AND BARLEY SOUP
This is a soup that I found when my husband and I had just met; he loved it so much, I kept the magazine around for years, but it was lost. Just recently, I emailed Canadian Living for it, as I couldn't find it on their website, and they graciously provided it. I'm posting here so I never lose it again! You can adjust the consistency of this thick and hearty soup by adding more stock or water if the barley expands and the soup is too thick.
Provided by Katzen
Categories < 4 Hours
Time 2h45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
- Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
- Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
- Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).
Nutrition Facts : Calories 380.9, Fat 20.2, SaturatedFat 6.8, Cholesterol 50.6, Sodium 827.6, Carbohydrate 26.9, Fiber 5.5, Sugar 6, Protein 20.6
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEEF AND BARLEY SOUP
Make and share this Beef and Barley Soup recipe from Food.com.
Provided by Stella Mae
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
- Add salt, pepper and bay leaves.
- Bring rapidly to boiling.
- Reduce heat.
- Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
- Remove and discard bone and bay leaves.
- Cut meat into bite-size pieces and return to soup.
- Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
- Cover and simmer 30 minutes.
Nutrition Facts : Calories 80.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 973.8, Carbohydrate 17.6, Fiber 3.9, Sugar 5.5, Protein 2.6
BEST-EVER BEEF BARLEY SOUP
Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste that everyone, kids especially, seem to really like. The recipe came from a daughter, who is a great cook.....Sarahloves2cook.
Provided by NoSpringChicken
Categories Grains
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
- (I use a two-tined cooking fork.) Add all other ingredients.
- Simmer for 1 1/4 to 1 1/2 hours.
- Adjust seasonings, if necessary.
Nutrition Facts : Calories 290.6, Fat 9.6, SaturatedFat 3.7, Cholesterol 55.5, Sodium 1213.8, Carbohydrate 30.9, Fiber 7.2, Sugar 7.8, Protein 22.6
BEST BEEF BARLEY SOUP
This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!
Provided by CountryLady
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large Dutch oven.
- Saute onions and garlic.
- Add veggies and cook for about 10 minutes.
- Add broth, water and barley.
- Cover the pot and bring to a boil.
- Add Worcestershire, spices and beef.
- Stir in demi-glace.
- Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
BEEF-BARLEY SOUP
Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.
Provided by papergoddess
Categories Meat
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In skillet brown beef.
- Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
- Put meat on top.
- Combine tomatoes, barley, parsley, bouillon, salt and basil.
- Pour over meat.
- Add water.
- DO NOT STIR.
- Cover and cook on LOW for 10-12 hours.
BEEF AND BARLEY VEGETABLE SOUP
My mom gave me this recipe. I've changed it slightly (basically to lower the salt content. The nutritional values will not reflect this, but keep in mind if you use the low sodium products it will be less than listed.
Provided by Chef at Heart
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and onion, drain any fat.
- Add remaining ingredients. Cook for a minimum of two hours.
- or.
- After browning beef and onion you can also use your slow cooker on low for 7 -8 hours.
Nutrition Facts : Calories 322.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1127.4, Carbohydrate 31.1, Fiber 6.5, Sugar 10.6, Protein 35
BARLEY AND BEEF SOUP
Taken from Cooking Light, this soup is delicious made the night before to allow time for its flavors to develop. Serve the soup with crusty bread, crackers, or Spicy Whole-Wheat Pita Chips.
Provided by CaliforniaJan
Categories Steak
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 180.4, Fat 1.1, SaturatedFat 0.3, Sodium 938.7, Carbohydrate 37.3, Fiber 7.8, Sugar 5.4, Protein 7.1
More about "beef and barley soup for two recipe 445 food"
BEEF BARLEY SOUP RECIPE (CROCK POT) - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEEF AND BARLEY SOUP RECIPE | THE FOOD CAFE | JUST SAY YUM
From thefoodcafe.com
BEEF AND BARLEY SOUP – GRANDMA'S RECIPE
From tastyrecipesfood.com
BEEF BARLEY SOUP RECIPE - PITMASTER CLUB
From pitmaster.amazingribs.com
BEEF AND BARLEY SOUP FOR TWO RECIPE 445- WIKIFOODHUB
From wikifoodhub.com
MUSHROOM BARLEY SOUP W/ MINI MEATBALLS - GOOD FOOD AND …
From goodfoodandtreasuredmemories.com
BEST DEREK'S BEEF AND BARLEY SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEEF AND BARLEY SOUP RECIPE - FOOD.COM
From food.com
BEEF AND BARLEY SOUP RECIPE - FOOD.COM
From food.com
BEEF AND BARLEY SOUP RECIPE - FOOD.COM
From food.com
TOP 41 HOW TO COOK BARLEY IN SOUP RECIPES
From bothwell.keystoneuniformcap.com
HEARTY BEEF AND BARLEY SOUP RECIPE - FOOD.COM
From food.com
VENISON SOUP RECIPE - VENISON SCOTCH BROTH | HANK SHAW
From honest-food.net
SAUSAGE AND CABBAGE SOUP RECIPE | FOODTALK
From foodtalkdaily.com
MUSHROOM BARLEY SOUP
From msn.com
BARLEY RECIPES - PAGE 2 - CITY-DATA FORUM
From city-data.com
30 EASY SOUP RECIPES FROM PAPPA AL POMODORO TO LASAGNA SOUP
From food52.com
15 QUAKER BEEF BARLEY SOUP RECIPE - SELECTED RECIPES
From selectedrecipe.com
VEGETABLE BEEF BARLEY SOUP RECIPE PILLSBURYCOM RECIPES
From hercules.dixiesewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love