Beef Barley Split Pea Lentil Soup Recipes

BEEF BARLEY LENTIL SOUP

Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

BEEF-BARLEY-SPLIT PEA-LENTIL SOUP

Beef-Barley-Split Pea-Lentil Soup image

This recipe came from our local regional cancer center where I was a volunteer for many years up until October 2010. The home made soup mix (dry ingredients) were a gift to all volunteers and were layered in canning jars with pretty lids and covers. The dehydrated mixed veggies are the tiny ones (chopped small before drying...

Provided by Marlene Fields

Categories Soups

Time 1h20m

Number Of Ingredients 9

Ingredients

2 - 3 c cooked beef, chopped small
1 c pearl barley, uncooked
1 c split peas, uncooked
1 c lentils, uncooked
1/2 c dehydrated mixed veggies from bulk food aisle
1 49 oz. can 99% fat free beef broth
10 c water
1 tsp mrs. dash herb and garlic seasoning
2 tsp salt (i like kosher or sea salt)

Steps:

1. Bring all ingredients to a boil in a large pot. Reduce heat to low and simmer 45 - 50 minutes, or until peas are tender.

LENTIL SOUP WITH BEEF AND BARLEY

Lentil Soup With Beef and Barley image

Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!

Provided by Atomic Girl Cooks

Categories Lentil

Time 22m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb lean ground beef
1 cup split yellow lentils, washed
1/4 cup pearl barley
6 cups vegetable stock or 6 cups water
1 (10 ounce) can beef broth
1 large onion, chopped
1 garlic clove, minced
1 large carrot, diced
1 large celery rib, diced
2 cups canned stewed tomatoes, crushed
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
salt
pepper
parsley, chopped (for garnish)

Steps:

In large, heavy pot, brown beef lightly.
Drain off fat.
Add lentils, barley, water or stock, and beef broth.
Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
Add remaining ingredients and simmer about 1 1/2 hours.
Add extra liquid to give thickness desired.
Salt and pepper to taste.
Serve sprinkled with chopped parsley, if desired.

Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6

SPLIT PEA AND BARLEY SOUP

Split Pea and Barley Soup image

Make and share this Split Pea and Barley Soup recipe from Food.com.

Provided by Dancer

Categories Grains

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 cups reduced-sodium chicken broth
1 1/2 cups dried split peas
1/2 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 garlic clove, minced
1/2 cup pearl barley
salt
fresh ground white pepper

Steps:

Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for 1 hour.
Mix soup, a small amount at a time, in a food processor or blender.
Return pureed soup to pot and add barley.
Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
Season with salt and white pepper.

Nutrition Facts : Calories 274.7, Fat 2.2, SaturatedFat 0.6, Sodium 93.6, Carbohydrate 47.8, Fiber 15.7, Sugar 5.4, Protein 18.8

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