Beef And Barley Soup Recipe Jamie Oliver Recipes

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BEEF BARLEY SOUP



Beef Barley Soup image

This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!

Provided by Ashley Fehr

Categories     Soup

Time 1h5m

Number Of Ingredients 14

1 tablespoon oil
1 lb beef (cut into cubes)
1 small onion (finely diced)
3-4 large carrots (peeled and diced)
2 ribs celery (chopped)
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
5 cups low sodium beef broth
3/4 cup pearl or pot barley (rinsed)
3 tablespoons tomato paste
2 bay leaves
fresh parsley

Steps:

  • In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
  • Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
  • Add garlic, salt, thyme and pepper and cook and stir 1 minute.
  • Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
  • Serve with a sprinkle of fresh parsley if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Protein 20 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1087 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

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 III



Beef and Barley Soup III image

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

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

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



Beef Barley Vegetable Soup image

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

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

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

VEGETABLE-BEEF-BARLEY SOUP



Vegetable-Beef-Barley Soup image

Soup's on in short order with six simple ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

1/2 lb extra-lean (at least 90%) ground beef
1 can (14.5 oz) stewed tomatoes, undrained, cut up
1 can (14 oz) beef broth
1 can (8 oz) no-salt-added tomato sauce
1 cup frozen mixed vegetables (from 1-lb bag)
1/3 cup uncooked quick-cooking barley

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.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 9 g, TransFat 0 g

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