Corned Beef And Barley Soup Recipes

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.

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.

Steps:

• Heat oil in a large pot, add corned beef and brown thoroughly.
• Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
• Add tomatoes and simmer 1/2 hour.

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

Steps:

• Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.
• Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
• Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
• Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.
• In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.
• In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

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.

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Steps:

• Drain the liquid from the tomatoes and reserve. Add enough water to liquid to make one quart.
• Place in large kettle with beef, salt and pepper to taste, celery tops and parsley. Cover and cook slowly for one hour.
• Add barley. Cook one hour longer.
• Remove and discard celery tops and parsley. Add tomato juice, reserved tomatoes and remaining ingredients.
• Bring to a boil. Reduce heat and cook about 45 minutes.
• Serve immediately, refrigerate or freeze. To serve reheat.

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.

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.

Steps:

• Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
• Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
• Set the pot over med-high heat.
• When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
• Brown the meat on all sides, turning often, for 4-5 minutes.
• Using a slotted spoon, transfer meat to paper towels to drain.
• Repeat with the remaining meat, adding more oil if needed.
• Remove pot from heat and wipe out any excess oil with a paper towel.
• Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
• Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
• Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
• When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
• Remove skillet from heat and set aside.
• Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
• After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
• Stir occasionally, adding more water if consistency becomes too thick.
• Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
• Taste soup and season with salt and pepper, if needed.
• To serve, ladle soup into soup bowls and garnish with chopped parsley.

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.

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.