Heavenly Hearty And Healthy Soup Food

BEEF AND BARLEY SOUP: HEAVENLY, HEALTHY, AND HEARTY

Beef and Barley Soup: Heavenly, Healthy, and Hearty image

You're not going to believe how simple this soup recipe is, and what you get as a result - something so unbelievably filling, warming and rich in flavor. Made from a combination of beef, barley, carrots, turnips, potatoes, beef stock and seasonings, this savory soup can be be served not only at lunch but as an easy comort meal any night of the week.

Provided by Feast Your Eyes

Categories Stocks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb beef sirloin or 3/4 lb round steak
salt and pepper
1 1/4 tablespoons butter
4 1/2 cups beef broth
1 cup irish beer
1/4 cup barley, rinsed and drained
1 large tomatoes, diced
1 large carrot, peeled and cut into bite-sized cubes
1 turnip, peeled and cut into bite-sized cubes
1 potato, peeled and cut into bite-sized cubes
1 yellow onion, peeled and chopped
1 stalk celery & leaves, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme (rub between fingers to waken flavor)
1/4 teaspoon dried dill weed (rub between fingers to waken flavor)
1 pinch salt and pepper
1 bay leaf

Steps:

Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

HEAVENLY HEARTY AND HEALTHY SOUP

Heavenly Hearty and Healthy Soup image

Make and share this Heavenly Hearty and Healthy Soup recipe from Food.com.

Provided by Annacia

Categories Poultry

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb uncooked ground turkey (or chicken)
1 cup chopped celery
1/2 cup thinly sliced carrot
2 1/2 cups tomato juice
1 (14 1/2 ounce) can French style green beans, drained
1 cup fresh mushrooms, sliced 1/4-in . thick
1/2 cup chopped tomato
1 tablespoon dried onion flakes
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

Steps:

In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker.
Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.
Remove and discard bay leaf. Makes 4 to 6 servings.

Nutrition Facts : Calories 251.3, Fat 9.8, SaturatedFat 2.7, Cholesterol 89.7, Sodium 820.1, Carbohydrate 19.2, Fiber 5.3, Sugar 9.9, Protein 23.8

SIMPLE ARTICHOKE SOUP ITALIAN RECIPE

Simple Artichoke Soup Italian Recipe image

This artichoke soup is hearty and heavenly in taste and texture. It is simple to make and full of flavor. Serve it with a main dish, or make it your light and healthy meal.

Provided by Elena Davis

Categories Savory

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil (more for serving)
1 white onion, chopped
1 clove garlic, minced
1 teaspoon fresh or dried thyme
1 teaspoon fresh or dried rosemary
1 shallot, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
3 cups vegetable or chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup of parsley for garnish

Steps:

Heat olive oil in a heavy, large pot over medium heat. Add the onion, shallot, and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, 2 cups of the stock (reserve 1 cup), herbs, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add more of the stock as you blend the vegetables. Keep blending and use remaining stock.
At this point you can blend until you reach your desired consistency. I like mine a little chunky to taste piece of artichoke. You can keep blending until it is more smooth if you desire.
Serve with a drizzle of olive oil, a few springs of parsley, and toasted bread.

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