GROUND BEEF BARLEY SOUP
I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children. -Maggie Norman, Stevensville, Montana
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.
Nutrition Facts : Calories 295 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1068mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
GROUND BEEF AND BARLEY SOUP
I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.
SLOW COOKER GROUND BEEF, BARLEY, AND VEGETABLES SOUP
Steps:
- Brown ground beef, onion, and garlic in a large skillet over medium-high heat; drain well.
- Transfer meat mixture to slow cooker; add barley and remaining ingredients.
- Cover and cook on high for 1 hour, then on low 5 to 6 hours.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 341 kcal, Carbohydrate 16 g, Cholesterol 101 mg, Fiber 5 g, Protein 36 g, SaturatedFat 6 g, Sodium 1154 mg, Sugar 6 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g
GROUND BEEF, SPINACH AND BARLEY SOUP
Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.
Provided by tucker.shawn
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
- Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
- Bring to a boil over high heat.
- Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
- Stir in spinach and cook until spinach starts to wilt.
- Garnish as desired.
HEARTY HAMBURGER SOUP
A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.
Provided by SHARILEE
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
- Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 20.2 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 3.4 g, Sodium 622.2 mg, Sugar 4.9 g
VEGETABLE-BEEF-BARLEY SOUP
Soup's on in short order with six simple ingredients!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
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.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 9 g, TransFat 0 g
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 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
BEEF BARLEY SOUP
Stir cheese into this hearty Beef Barley Soup before serving for maximum deliciousness. Beef Barley Soup has never been tastier.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
- Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
- Add VELVEETA; stir until melted.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 6 g, Protein 15 g
INSTANT POT GROUND BEEF BARLEY SOUP
Comforting, warm, delicious beef barley soup made fast and easy in the Instant Pot. This soup is filling, nutritious, and economical. It is a main meal all in itself, great after a long day served with some rye or French bread, bagels, or crackers.
Provided by Lisa N @theloveoven
Categories Beef Soups
Number Of Ingredients 10
Steps:
- On the Saute mode's highest setting, brown ground beef and break up until crumbled; add olive oil and garlic and continue to saute until fragrant.
- Add all other ingredients. Cover with lid, seal valve, and set on high pressure for 20 minutes.
- Perform a quick release of the pressure when the cooking time is complete. Serve with grated Parmesan and fresh bread.
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