Lazy Tomato Beef Barley Soup Food

BEEF BARLEY SOUP WITH TOMATOES

Beef Barley Soup with Tomatoes image

Beef Barley Soup with Tomatoes - a wholesome comfort food soup with a deep, rich beef broth and a little sweetness from canned tomatoes. A great winter warm up soup.

Provided by Barry C. Parsons

Categories Soups

Time 1h50m

Number Of Ingredients 12

Ingredients

2 pounds beef roast, cut in small cubes, You can also use leftover diced roast beef or leftover grilled steak, just add it half way through the cooking time instead of at the beginning.
3 tbsp olive oil
3 cloves minced garlic
1 large red onion, , diced small
Salt and pepper to season
8 cups good beef stock, (no sodium added or low sodium if you are using store-bought stock)
32 ounce can diced tomatoes
4 large carrots, , diced small
4 large celery stalks, , diced small
1 small turnip, , diced small (optional)
2 tbsp dried thyme or oregano
½ cup barley

Steps:

In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
Remove from oven and add all of the remaining ingredients.
Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.

Nutrition Facts : Calories 291 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 260 grams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BEEF BARLEY SOUP

Beef Barley Soup image

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

Ingredients

2 lbs beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barley

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

TOMATO, BEEF AND BARLEY SOUP

Tomato, Beef and Barley Soup image

Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 lb lean (at least 80%) ground beef
2 cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup
2 cups water
1/2 cup uncooked quick-cooking barley
1 cup sliced celery
1 cup frozen mixed vegetables (from 1-lb bag)
6 tablespoons shredded fresh Parmesan cheese

Steps:

In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g

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