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 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 SOUP 1965
this uses quick cooking barley, can use pearl or pot barley, just put in a little sooner than the vegies.
Provided by andypandy
Categories Meat
Time 2h10m
Yield 8 serving size bowls
Number Of Ingredients 14
Steps:
- In a large stockpot over med.
- heat braise the beef cubes in the oil for 6 minutes.
- Add the onion, and keep browning for 12 minutes.
- Stir in the stock, tomatoes, and cover.
- Simmer 1 1/2 hours.
- Add the carrots, bell pepper, celery, and barley.
- Add the worcestrshire sauce, pepper, and salt.
- Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
- Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.
CLASSIC BEEF AND BARLEY SOUP
Hearty and delicious beef and barley soup, with tender beef, barley and lots of vegetables. A great dinner soup!
Provided by Jennifer
Categories Soup
Time 2h35m
Number Of Ingredients 18
Steps:
- Pre-cook the beef: Combine the water, beef, red wine vinegar and salt in a large pot. Bring to a boil, then reduce heat to low and gently simmer for 1 1/2 hours. Drain, discarding liquid and reserving the beef. Allow to cool slightly, then chop into desired size for soup (or make ahead and refrigerate until needed).
- For the soup: In a large soup pot, heat the oil over medium heat. Add the garlic, onion, celery and carrots to the pot and cook, stirring, for 6-7 minutes. Add red wine to the pot and allow to cook until mostly evaporated. Add the tomato paste and stir in. Cook the tomato paste with the vegetables for about 1 minute. Add the beef broth, cooked beef pieces, pearl barley and bay leaf. Stir to combine.
- Bring mixture to a boil, then reduce heat to medium low and allow soup to simmer gently for 60-75 minutes. Watch the soup as it cooks and stir regularly. As the barley cooks, it will absorb the liquid. You may find that you need to add additional beef broth to the pot as the soup cooks. You don't want the soup to get too dry or the barley will sink to the bottom of the pot and may scorch. Ideally, add a bit of broth more often, rather than adding a lot all at one time, so you don't end up with too much broth in the pot and a thinner soap than you want.
- Taste test the soup to make sure the barley and carrots are tender. If not, cook a little bit longer. If soup is too thick, add a bit more broth at the end of cooking to thin it as desired. Stir in the Worcestershire sauce and parsley. Taste soup for seasoning and add additional salt and some freshly ground pepper, to taste.
Nutrition Facts : Calories 168 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 1124 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
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BEEF BARLEY SOUP - THE SEASONED MOM
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5/5 (6)Total Time 1 hr 50 minsCategory Dinner, LunchCalories 166 per serving
- In a large Dutch oven, heat oil over medium-high heat. Season beef with salt and pepper, to taste. When the oil shimmers, add the beef and brown on all sides (it doesn’t need to be cooked through – just make sure it gets nice color on the outside) – about 10 minutes. Use a slotted spoon to remove the meat from the pot and set it aside (leave the fat in the pot).
- Add the carrots, celery and onion to the pot. Cook, stirring occasionally, for 10 minutes. Scrape up all of the flavorful beef bits from the bottom of the pot as you stir! Add mushrooms and garlic and cook, stirring, for one more minute. Stir in the tomatoes, thyme, bay leaves and broth. Return the beef to the pot. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Increase the heat and bring soup to a boil. As soon as the soup boils, reduce the heat to low, cover, and simmer for 1 hour (or until beef is tender). Add the quick barley, cover, and simmer for 10-15 more minutes (or until barley is tender).
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