Beef Barley Soup With Tomatoes Recipes

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

LAZY TOMATO BEEF BARLEY SOUP RECIPE

Steps:

• place liner in slow cooker, if using
• add all ingredients except bay leaves into slow cooker and stir
• place bay leaves on top and cover
• cook on low for 8-10 hours
• remove bay leaves prior to serving.
• Enjoy!

BEEF BARLEY SOUP WITH TOMATOES

Steps:

• In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
• Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
• Remove from oven and add all of the remaining ingredients.
• Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.

BEEF AND BARLEY SOUP III

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.

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

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.

GROUND BEEF AND BARLEY SOUP

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
• Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

BEEF BARLEY SOUP WITH VEGGIES

Steps:

• In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender. , Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.

BEST-EVER BEEF BARLEY SOUP

Steps:

• In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
• (I use a two-tined cooking fork.) Add all other ingredients.
• Simmer for 1 1/4 to 1 1/2 hours.
• Adjust seasonings, if necessary.

BEEF BARLEY SOUP

Steps:

• In a dutch oven, brown meat in oil on all sides, drain.
• Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Add the barley and simmer for 45 minutes longer or until barley is tender.

VEGETABLE-BEEF-BARLEY SOUP

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.