MAKE-AHEAD BEEF BARLEY SOUP
"This satisfying soup is wonderful for a busy day when you want something hot in a hurry," assures Lisa Ortis of Drain, Oregon. "It makes a hearty meal with warm bread and a green salad."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 batches (4 servings each).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. , Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through. ,
Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
BEEF BARLEY SOUP RECIPE
This beef barley soup tastes intensely beefy, with tender chunks of beef, plump pearls of barley, and tender, perfectly cooked vegetables.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Beef Stew Mains Soup
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
- Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.
- Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.
- Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.
Nutrition Facts : Calories 320 kcal, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 638 mg, Sugar 6 g, Fat 16 g, ServingSize Makes about 3 quarts (3L), UnsaturatedFat 0 g
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
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