Fresh Vegetable Beef Barley Soup Food

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BEEF, BARLEY AND MANY VEGETABLE SOUP



Beef, Barley and Many Vegetable Soup image

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

12 ounces lean beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
1 large onion, diced
8 ounces cremini mushrooms, coarsely chopped
2 medium-size carrots, diced
2 celery stalks, diced
1/2 small bunch green Swiss chard, stems and leaves separated and chopped, or 3 cups lightly packed chopped spinach
2 garlic cloves, minced
4 cups low-sodium beef broth
One 14-ounce can no-salt-added diced tomatoes
1/2 cup pearled barley
1/3 cup coarsely chopped fresh dill

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

VEGETABLE BEEF BARLEY SOUP



Vegetable Beef Barley Soup image

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

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt

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

RICH BEEF BARLEY SOUP



Rich Beef Barley Soup image

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

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

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.

FRESH VEGETABLE-BEEF BARLEY SOUP



Fresh Vegetable-Beef Barley Soup image

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

1 1/2 lbs beef stew meat
1 small bell pepper, chopped (1/2 cup)
-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 (14 1/2 ounce) cans beef broth
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
1 (8 ounce) can tomato sauce

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.

BEEF, BARLEY AND VEGETABLE SOUP



Beef, Barley and Vegetable Soup image

The fresh vegetables give this a wonderful flavor. Very simple and can be made in the crockpot for an easy dish.

Provided by GingerSnap

Categories     Stocks

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

12 cups water
2 -3 tablespoons beef base
1 3/4 cups beef, cubed (about 13oz., does not include weight of bones if including)
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt (or more)
1/4 teaspoon fresh ground pepper
3 celery ribs, chopped
1 large onion, chopped (or 2 small)
2 large carrots, chopped (or 3 small)
1 (14 ounce) can whole tomatoes, cut up, include sauce
1 cup frozen peas (or fresh)
1 cup barley

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!

Nutrition Facts : Calories 606.9, Fat 47.8, SaturatedFat 19.6, Cholesterol 65.3, Sodium 323.8, Carbohydrate 33.7, Fiber 8.6, Sugar 5.8, Protein 11.8

VEGETABLE BEEF BARLEY SOUP



Vegetable Beef Barley Soup image

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

1/2 lb extra lean ground beef
1 (14 1/2 ounce) can stewed tomatoes, undrained, cut up
1 (14 ounce) can beef broth
1 (8 ounce) can no-salt-added tomato sauce
1 cup frozen mixed vegetables
1/3 cup uncooked quick-cooking barley

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



Vegetable Beef and Barley Soup image

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

2 tablespoons oil
1 -1 1/2 lb stew meat
3 stalks celery, chopped
1 large onion, chopped
1/4 cup barley (not quick cooking)
4 cups water
2 (14 1/2 ounce) cans beef broth
1 (29 ounce) can diced tomatoes
1 (10 ounce) package frozen corn
2 cups carrots, sliced
2 bay leaves
2 teaspoons garlic powder
1 1/2 cups frozen peas
1 1/2-2 teaspoons hot pepper sauce
salt and pepper

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.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)



Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories     Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

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 BARLEY VEGETABLE SOUP



Beef Barley Vegetable Soup image

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

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

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

VEGETABLE BEEF AND BARLEY SOUP



Vegetable Beef and Barley Soup image

This is my favorite comfort food. Tastes great fresh, but it also cans very well. I cannot use pepper; and I prefer low-sodium; but this soup is easy to season to taste either while still in the pot, or after serving

Provided by Demented Nana

Categories     Vegetable

Time 1h15m

Yield 12 cups

Number Of Ingredients 9

1 1/2 cups lean roast beef, diced
1 (28 fluid ounce) can diced tomatoes
1 1/2 cups potatoes, diced
1 cup peas
1/2 cup onion, diced
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup pot barley
8 cups low sodium beef broth

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.

Nutrition Facts : Calories 36.9, Fat 0.1, Sodium 22.9, Carbohydrate 7.9, Fiber 1.9, Sugar 2.2, Protein 1.4

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