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.
'DENNY'S' VEGETABLE BEEF BARLEY SOUP
Make and share this 'Denny's' Vegetable Beef Barley Soup recipe from Food.com.
Provided by Niki S
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef, add vegetables, tomatoes, barley, and broth.
- Salt and pepper to taste.
- Let it simmer for at least 30 minutes.
- This is great for a crock pot, as the longer it cooks, the better it is.
Nutrition Facts : Calories 244.5, Fat 11.4, SaturatedFat 3.5, Cholesterol 40.8, Sodium 1818.2, Carbohydrate 17.1, Fiber 4.6, Sugar 2.7, Protein 20
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
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
BARLEY BEEF VEGETABLE SOUP
Make and share this Barley Beef Vegetable Soup recipe from Food.com.
Provided by ziggy
Categories Vegetable
Yield 18 1 cup servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 69.1, Fat 0.8, SaturatedFat 0.3, Cholesterol 8.1, Sodium 63.3, Carbohydrate 11.6, Fiber 2.5, Sugar 2, Protein 4.6
VEGETABLE-BEEF BARLEY SOUP
Make and share this Vegetable-Beef Barley Soup recipe from Food.com.
Provided by Lanae Peterson
Categories One Dish Meal
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in slow cooker.
- Cover and cook on low heat setting 8 to 9 hours (on high heat setting for 4 to 5 hours) or until vegetables and barley are tender.
Nutrition Facts : Calories 336.4, Fat 18, SaturatedFat 7.1, Cholesterol 70.8, Sodium 827.4, Carbohydrate 19.5, Fiber 4.8, Sugar 2.2, Protein 24
FRESH VEGETABLE-BEEF BARLEY SOUP
I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method.
Provided by TishT
Categories One Dish Meal
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
- Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
- You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
- Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.
VEGETABLE BEEF BARLEY SOUP
Make and share this Vegetable Beef Barley Soup recipe from Food.com.
Provided by carolinafan
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked, drain.
- Stir in remaining ingredients. Heat to boiling.
- Reduce heat to medium, cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.
VEGETABLE BEEF AND BARLEY SOUP
I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have "soup night" and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy!
Provided by MamaJ
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
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