Moms Beef Barley Soup Food

BEEF BARLEY SOUP

Steps:

• In a preheated pot, brown beef with oil.
• Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.
• Add salt, pepper, bay leaves and galic to the mix.
• Pour beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
• Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

MOM'S FAMOUS BEEF BARLEY SOUP

Steps:

• In soup kettle or dutch oven, saute carrot, celery and onion in butter until tender (about 5 minutes).
• Add the broth, water, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.
• Reduce heat, cover and simmer until barley is tender (about 20 minutes for quick-cook, about an hour for regular).
• Makes 12 servings

MOM'S BEEF BARLEY SOUP

Steps:

• 1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
• 2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
• 3. Into the same pan now cleaned, add other tablespoon of oil.
• 4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
• 5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
• 6. Add the bay leaf, seasoned salt and the pepper.
• 7. Bring to boil, turn down and gently simmer covered for about 1 hour.
• 8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
• 9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
• 10. Serve with a crusty bread and a salad for a complete meal.

MOM'S ITALIAN BEEF BARLEY SOUP

Steps:

• In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
• Cover, and cook on Low for 5 hours.

MOM'S BEAN AND BARLEY SOUP

Steps:

• Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
• Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
• While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
• Season with salt, pepper, dill to taste.

BEEF BARLEY SOUP

Steps:

• 1. Brown beef in small amount of olive oil. Do about 1/3 of the meat at a time over a medium high heat, removing each batch after it is browned and the excess liquid has evaporated.
• 2. When all meat is browned and removed from pan, pour off any excess oil. Add 1 cup of red wine to the pot, scraping up all the browned bits from the bottom of the pan.
• 3. Return meat to the pan, including any juices, along with all remaining ingredients except the barley. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
• 4. Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.

BEEF BARLEY SOUP

Steps:

• In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
• Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
• Simmer, covered, for 1-1/2 hours.
• Add carrots, celery, green pepper, barley, and parsley.
• Simmer, covered, 45 minutes more.
• Remove meat and bones.
• Chop meat; discard bones.
• Skim excess fat from soup.
• Return meat to soup; heat through.

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.

BEEF AND BARLEY SOUP III

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.