BEEF, BARLEY AND VEGETABLE SOUP
The fresh vegetables give this a wonderful flavor. Very simple and can be made in the crockpot for an easy dish.
Provided by GingerSnap
Categories Stocks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
- Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
- I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
- This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
- Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
- Bon appetit!
Nutrition Facts : Calories 606.9, Fat 47.8, SaturatedFat 19.6, Cholesterol 65.3, Sodium 323.8, Carbohydrate 33.7, Fiber 8.6, Sugar 5.8, Protein 11.8
VEGETABLE BEEF BARLEY SOUP
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges
BARLEY BEEF VEGETABLE SOUP
Make and share this Barley Beef Vegetable Soup recipe from Food.com.
Provided by ziggy
Categories Vegetable
Yield 18 1 cup servings
Number Of Ingredients 17
Steps:
- Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
- Skim soup until clear while simmering.
- Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
- Let soup stand for about 15 minutes before serving.
- Note: Normally I don't care for barley, but this soup is truly delicious.
- I love making homemade soups and bread on cold wintry days.
Nutrition Facts : Calories 69.1, Fat 0.8, SaturatedFat 0.3, Cholesterol 8.1, Sodium 63.3, Carbohydrate 11.6, Fiber 2.5, Sugar 2, Protein 4.6
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEEF BARLEY VEGGY SOUP - CROCK POT
Make and share this Beef Barley Veggy Soup - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients in 4-5 quart crock pot slow cooker.
- Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
Nutrition Facts : Calories 179, Fat 3.6, SaturatedFat 1.4, Cholesterol 43.5, Sodium 721.9, Carbohydrate 19.4, Fiber 4.1, Sugar 2.9, Protein 19
VEGETABLE BEEF AND BARLEY SOUP
This is my favorite comfort food. Tastes great fresh, but it also cans very well. I cannot use pepper; and I prefer low-sodium; but this soup is easy to season to taste either while still in the pot, or after serving
Provided by Demented Nana
Categories Vegetable
Time 1h15m
Yield 12 cups
Number Of Ingredients 9
Steps:
- Add broth, meat, vegetables and barley to large pot.
- Bring to just below boiling on medium heat.
- Reduce to low heat, cover, and simmer for 1 hour.
Nutrition Facts : Calories 36.9, Fat 0.1, Sodium 22.9, Carbohydrate 7.9, Fiber 1.9, Sugar 2.2, Protein 1.4
BEEF BARLEY SOUP WITH ROASTED VEGETABLES
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.
VEGETABLE BEEF BARLEY SOUP
Make and share this Vegetable Beef Barley Soup recipe from Food.com.
Provided by carolinafan
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked, drain.
- Stir in remaining ingredients. Heat to boiling.
- Reduce heat to medium, cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES
Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil over moderate heat in a large pot.
- Add the steak and brown well, stirring occasionally.
- Remove steak and leave the juice.
- Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
- Cook for about 4 more minutes.
- Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
- Stirring constantly, cook for about 5 minutes.
- Stir in bouillon, water, tomato paste, salt, and pepper.
- Bring to a boil over high heat.
- Immediately reduce heat and simmer for 20 minutes.
- Discard bay leaf, stir in the spinach and serve.
VEGETABLE BEEF AND BARLEY SOUP
I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have "soup night" and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy!
Provided by MamaJ
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large dutch oven.
- Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
- Remove beef and set aside.
- Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
- Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
- Return beef to pot and bring to a boil.
- Reduce heat to med/low and simmer uncovered one hour.
- Add peas and hot pepper sauce.
- Cover and simmer 30 more minutes.
- Season to taste with salt and pepper and additional hot sauce if desired.
- Serve.
- Wait for the compliments.
BEEF BARLEY VEGETABLE SOUP
With fall here, the soup starts to simmer in the kitchen. One of my favorites is from my mother. This Beef Barley Vegetable Soup is meaty with big chunks of vegetables and the broth is to die for. I usually cut my carrots and celery into 1/2" or a bit larger chunks. I also keep the onion cut on the larger side instead of chopping finely. It's easy to make, tasty to eat, and warms the body. Serve with a nice crusty bread.
Provided by Jekase
Categories Grains
Time 1h20m
Yield 4 qts, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.
Nutrition Facts : Calories 324.4, Fat 18.5, SaturatedFat 6.4, Cholesterol 56.1, Sodium 1104.4, Carbohydrate 21.2, Fiber 5.1, Sugar 4.9, Protein 19.1
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