BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
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
BARLEY LENTIL SOUP
Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
- Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
- Stir in chopped parsley before serving.
- To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
SLOW-COOKER BISTRO LENTIL-BARLEY SOUP
Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 10
Number Of Ingredients 10
Steps:
- Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
- Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg
BEEF AND LENTIL SOUP
A great lunch soup full of protein. I make a batch of this and warm it up all week.
Provided by KELLY614
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
- Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
- After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g
BEEF BARLEY LENTIL SOUP
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings (about 3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
VEGETABLE BEEF BARLEY SOUP
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges
BEEF BARLEY LENTIL SOUP
Start this in the slow cooker before heading out to work and come home on a cold winter afternoon to the wonderful aroma of hot, hearty beef barley soup. Yum--what a treat. From Tasteofhome.com
Provided by Ellen Bales
Categories Vegetable Soup
Time 8h30m
Number Of Ingredients 12
Steps:
- 1. Put the meat into a 5-qt. slow cooker. Layer with onion, potatoes, celery, carrots, lentils, and barley.
- 2. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
- 3. Add the tomatoes; cook 2 hours longer.
- 4. Can use ground beef instead of stew beef. Brown beef with onion before putting in slow cooker. If you have to leave for more than 6 hours, you could add the tomatoes at the start, but use chopped tomatoes instead of stewed.
BEEF, BEAN AND BARLEY STEW
My husband loves this quicker, hearty version of an old-time favorite! Lower-salt ingredients also work well. Use the simmer time to call a friend, start the wash, or help the kids with homework! Makes great leftovers too! Serve with crusty French bread, or hearty whole wheat slices! Enjoy!
Provided by clovercottage
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 28.5 g, Cholesterol 49.3 mg, Fat 11.3 g, Fiber 6.2 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 421 mg, Sugar 2.6 g
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
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 AND BARLEY STEW
Provided by Alton Brown
Time 1h25m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
- Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
- Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
- Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
LENTIL SOUP WITH BEEF AND BARLEY
Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!
Provided by Atomic Girl Cooks
Categories Lentil
Time 22m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pot, brown beef lightly.
- Drain off fat.
- Add lentils, barley, water or stock, and beef broth.
- Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
- Add remaining ingredients and simmer about 1 1/2 hours.
- Add extra liquid to give thickness desired.
- Salt and pepper to taste.
- Serve sprinkled with chopped parsley, if desired.
Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6
LENTIL SOUP WITH BEEF AND BARLEY
This soup is thick and flavorful and can be a lifesaver on those days before payday! It can be extended with more liquid; more veggies can be added or the beef can be replaced with sausage meat, ground veal or ground pork. It freezes and reheats well. Serve with good brown bread or biscuits. I have even tossed in a can of beans in tomato sauce. Good stuff!
Provided by Gwen35
Categories Vegetable
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large non-stick pot, brown beef lightly and drain off fat.
- Add lentils, barley, water or stock and beef broth.
- Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
- Add remaining ingredients and simmer about 1 to 1-1/2 hours
- Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 126, Fat 3.9, SaturatedFat 1.5, Cholesterol 22.1, Sodium 147.9, Carbohydrate 12.9, Fiber 3.9, Sugar 3.6, Protein 10.5
LENTIL BARLEY SOUP
This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.
Provided by Deb in Seattle
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large (4 quart) pan or dutch oven melt butter (or margarine).
- add onion, celery, and garlic.
- cook until tender.
- add all remaining ingredients except cheese.
- bring to a boil.
- reduce to simmer for 45 minutes.
- serve and top with cheese.
- For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.
Nutrition Facts : Calories 262.7, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 634, Carbohydrate 43.4, Fiber 13.9, Sugar 6.1, Protein 12.3
LENTIL BARLEY SOUP {VEGAN}
Lentil barley soup {vegan}
Provided by Esther Schultz
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- In a dutch oven or large pan, heat the olive oil over a medium heat.
- Add the onion, celery, carrots, and garlic.
- Stir, cover, and cook gently until tender (about 5 minutes).
- Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
- Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
- Season with salt and black pepper if necessary.
- Serve with French bread.
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
BARLEY AND LENTIL SOUP
Provided by Cynthia Paige Ward
Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
- Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
LENTIL SOUP WITH BEEF AND BARLEY
This soup is thick and flavorful, so it can be extended with more stock, water or tomatoe juice. The soup freezes and reheats well. Sereve it with brown bread or biscuits and a salad.
Provided by Budsthecook
Categories Soups, Stews and Chili
Time 2h30m
Yield 12
Number Of Ingredients 16
Steps:
- In a large heavy stock pot, brown beef lightly, stirring to break up; drain off fat. add water, lentils, barley and beef broth; bring to boil. Reduce heat and simmer, covered, until lentils and barley are nearly tender, about 30 minutes. add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme, basil; simmer for 1-1/2 hours. remove bay leaf. season with salt and pepper to taste. serve sprinkled with parsley.
Nutrition Facts : Calories 214 calories, Fat 10.4955101268667 g, Carbohydrate 18.1296567645417 g, Cholesterol 29.0582612025 mg, Fiber 6.38975336670081 g, Protein 11.9248708972417 g, SaturatedFat 3.79773152061667 g, ServingSize 1 1 Serving (190g), Sodium 229.865797738333 mg, Sugar 11.7399033978409 g, TransFat 2.52810806284167 g
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.
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