CLASSIC BEEF BARLEY SOUP
An easy classic beef barley soup with lots of flavor! Feel free to add in any extras of your choice, I like to add in chili flakes and jalapeno peppers for some heat, I also like to sprinkle some fresh grated Parmesan cheese on top of the soup in the bowl
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
- Add the remaining ingredients to pot.
- Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.
Nutrition Facts : Calories 714.6, Fat 24.1, SaturatedFat 9.5, Cholesterol 147.4, Sodium 2565.8, Carbohydrate 64.3, Fiber 11.7, Sugar 14.3, Protein 60.6
CLASSIC BEEF-BARLEY SOUP
This is great crock pot soup recipe. I found it on the internet under Southern U.S. Cuisine back in 2000 & have been using it ever since.
Provided by Jackie 6
Categories Meat
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground meat or beef bones (I'll usually throw in a marrow bone too, for the great flavor), onion & garlic in skillet. Transfer meat mixture to crockpot; add barley & remaining ingredients. Cover & cook on high 1 hour then on low 5-6 hours.
- This soup tastes just like the kind your Grandmother used to make. It's delicious -- .
Nutrition Facts : Calories 201.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 42.5, Sodium 615.5, Carbohydrate 23.5, Fiber 4.7, Sugar 7.3, Protein 18.2
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 SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
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.
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
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
GROUND BEEF AND BARLEY SOUP
I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.
BEST-EVER BEEF BARLEY SOUP
Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste that everyone, kids especially, seem to really like. The recipe came from a daughter, who is a great cook.....Sarahloves2cook.
Provided by NoSpringChicken
Categories Grains
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
- (I use a two-tined cooking fork.) Add all other ingredients.
- Simmer for 1 1/4 to 1 1/2 hours.
- Adjust seasonings, if necessary.
Nutrition Facts : Calories 290.6, Fat 9.6, SaturatedFat 3.7, Cholesterol 55.5, Sodium 1213.8, Carbohydrate 30.9, Fiber 7.2, Sugar 7.8, Protein 22.6
OLD-FASHIONED BEEF AND BARLEY SOUP
Make and share this Old-Fashioned Beef and Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
- Heat the oil in a large skillet over high heat.
- Add in the meat a few pieces at a time and brown on all sides.
- Transfer the browned meat to the insert of a 5-7 quart slow cooker.
- Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
- Transfer the contents of the skillet to the slow cooker.
- Add the carrots and celery to the slow cooker and stir to combine.
- Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
- Transfer the tomato mixture to the slow cooker and add the broth and barley.
- Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
- Season with salt and pepper, if needed before serving.
Nutrition Facts : Calories 473.5, Fat 28.3, SaturatedFat 10.4, Cholesterol 97.8, Sodium 836.4, Carbohydrate 19.3, Fiber 4, Sugar 4.4, Protein 29.7
BEEF-BARLEY SOUP
Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.
Provided by papergoddess
Categories Meat
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In skillet brown beef.
- Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
- Put meat on top.
- Combine tomatoes, barley, parsley, bouillon, salt and basil.
- Pour over meat.
- Add water.
- DO NOT STIR.
- Cover and cook on LOW for 10-12 hours.
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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