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.
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
BEEF AND BARLEY SOUP: HEAVENLY, HEALTHY, AND HEARTY
You're not going to believe how simple this soup recipe is, and what you get as a result - something so unbelievably filling, warming and rich in flavor. Made from a combination of beef, barley, carrots, turnips, potatoes, beef stock and seasonings, this savory soup can be be served not only at lunch but as an easy comort meal any night of the week.
Provided by Feast Your Eyes
Categories Stocks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
- Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
- Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
- Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
- COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.
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
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
BEEF BARLEY SOUP
Stir cheese into this hearty Beef Barley Soup before serving for maximum deliciousness. Beef Barley Soup has never been tastier.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
- Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
- Add VELVEETA; stir until melted.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 6 g, Protein 15 g
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.
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