Beef Vegetable And Barley Soup Uses Beef Vegetable Barley Food

VEGETABLE BEEF BARLEY SOUP

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.

BEEF, BARLEY AND MANY VEGETABLE SOUP

Steps:

• Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
• Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
• Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
• The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
• SERVING SIZE: 2 1/4 cups
• PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
• EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
• GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid

BEEF, BARLEY AND VEGETABLE SOUP

Steps:

• Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
• Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
• I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
• This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
• Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
• Bon appetit!

BEEF BARLEY VEGETABLE SOUP

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.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.

VEGETABLE BEEF AND BARLEY SOUP

Steps:

• Heat oil in a large dutch oven.
• Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
• Remove beef and set aside.
• Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
• Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
• Return beef to pot and bring to a boil.
• Reduce heat to med/low and simmer uncovered one hour.
• Add peas and hot pepper sauce.
• Cover and simmer 30 more minutes.
• Season to taste with salt and pepper and additional hot sauce if desired.
• Serve.
• Wait for the compliments.

BARLEY BEEF VEGETABLE SOUP

Steps:

• Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
• Skim soup until clear while simmering.
• Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
• Let soup stand for about 15 minutes before serving.
• Note: Normally I don't care for barley, but this soup is truly delicious.
• I love making homemade soups and bread on cold wintry days.

VEGETABLE BEEF AND BARLEY SOUP

Steps:

• Add broth, meat, vegetables and barley to large pot.
• Bring to just below boiling on medium heat.
• Reduce to low heat, cover, and simmer for 1 hour.

BEEF VEGETABLE AND BARLEY SOUP

Steps:

• In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
• In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
• Cover and cook on low 7-9 hours or until barley is tender.
• When barley is tender add tomatoes. Cook an additional 10 minutes.
• Add salt, if desired.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Steps:

• Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
• Mix all ingredients in 3 1/2- to 6-quart crock pot.
• Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

BEEF VEGETABLE AND BARLEY SOUP (USES BEEF VEGETABLE & BARLEY

Steps:

• In a large stockpot, heat the oil and add the meat cubes. Saute' until the meat is browned on all sides. Add the water, tomatoes, and Soup Starter Mix. Bring the mixture to a boil, and reduce the heat.
• Cover and simmer for 45 minutes.
• Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf.