BEEF BARLEY SOUP
Make and share this Beef Barley Soup recipe from Food.com.
Provided by Cul_de_sac_Barbie
Categories Low Cholesterol
Time 1h20m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a dutch oven, brown meat in oil on all sides, drain.
- Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
- Bring to a boil.
- Reduce heat, cover and simmer for 15 minutes.
- Add the barley and simmer for 45 minutes longer or until barley is tender.
Nutrition Facts : Calories 280, Fat 7.7, SaturatedFat 2.7, Cholesterol 72.8, Sodium 617.4, Carbohydrate 25.2, Fiber 6.2, Sugar 4.7, Protein 29.1
BEEF-BARLEY SOUP
Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.
Provided by papergoddess
Categories Meat
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In skillet brown beef.
- Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
- Put meat on top.
- Combine tomatoes, barley, parsley, bouillon, salt and basil.
- Pour over meat.
- Add water.
- DO NOT STIR.
- Cover and cook on LOW for 10-12 hours.
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.
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.
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
BEEF BARLEY SOUP
This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!
Provided by Ashley Fehr
Categories Soup
Time 1h5m
Number Of Ingredients 14
Steps:
- In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
- Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
- Add garlic, salt, thyme and pepper and cook and stir 1 minute.
- Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Protein 20 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1087 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BEEF BARLEY SOUP
Steps:
- Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
- Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 32 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 835 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
BEEF BARLEY SOUP
Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!Makes about 11 cups, or more if water is added at the end.
Provided by Jaclyn
Categories Soup
Time 2h30m
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
- Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
- Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
- Add tomato paste and garlic and saute 1 minute longer.
- Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
- Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
- Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
- Stir in parsley. Serve warm.
Nutrition Facts : Calories 455 kcal, Carbohydrate 40 g, Protein 31 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 366 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
- Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BEEF BARLEY SOUP
This soup is lovingly simmered on the stove or in the crock pot to produce the richest Beef Barley Soup recipe I've ever tasted. Shredded carrots and potatoes give it a fabulous, thick texture.
Provided by Karen
Categories Main Course
Time 3h15m
Number Of Ingredients 11
Steps:
- Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
- When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
- Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
- When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
- Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
- When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
- Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
Nutrition Facts : ServingSize 1 bowl, Calories 345 kcal, Carbohydrate 34 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 70 mg, Sodium 574 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 6 g
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