Barley Burger Main Course Soup Recipes

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

MAIN COURSE (HAMBURGER) SOUP

Steps:

• Fry ground beef and onion with salt and pepper until browned.
• Add beef broth, tomato soup and water.
• Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
• If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
• Remove bay leaf and add a splash of cream before serving.
• This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.

BARLEY BURGERS

Steps:

• Bring the water to a boil in a medium sized pot. Add barley, reduce heat to medium, and cook covered fifty minutes until barley is tender. Drain any excess liquid.
• Mix cooked barley with remaining ingredients in a large bowl. Form seven burgers with your hands and cook in an oiled large frying pan over med-high heat for ten mins on each side. Serve warm with lettuce on a bun.

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

MAIN COURSE SOUP

Steps:

• In soup pot, fry ground beef until browned. Add onion and celery and fry until soft.
• Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
• Make a paste with flour and 1/2 cup milk. Stir into soup. Add remaining milk and heat through before serving.