Beef Barley Soup With Tomatoes Recipes
TOMATO BEEF BARLEY SOUP
When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
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
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
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
TOMATO BARLEY SOUP
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
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
TOMATO, BEEF AND BARLEY SOUP
Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 10 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
- Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
- Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
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