Potato Beef Barley Soup Food

POTATO-BEEF BARLEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

SWEET POTATO BEEF BARLEY SOUP

Steps:

• Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.
• While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.
• Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.
• Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.
• Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.
• Serve with fresh bread and butter.
• ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.

BEEF, BARLEY, AND VEGETABLE SOUP

Steps:

• Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
• Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.

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.

BEEF BARLEY SOUP

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 VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

BEEF AND BARLEY SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
• Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.

SARAH'S POTATO BARLEY SOUP

Steps:

• Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
• Add everything else and cook for about 45 minutes.
• Take out bay leaves before serving!

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.