Cheesy Beef Barley Soup Recipes

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.

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.

CHEESY BEEF BARLEY SOUP

Steps:

• In large pot brown ground beef and drain fat.
• Add onions, carrots, and garlic quickly sauté with ground beef.
• Add broth and water bring to a simmer, and add barley and basil.
• Simmer for 45 minutes.
• Add can of tomatoes and cheese and simmer 10 minutes or until cheese is melted.

CHEESY BEEF BARLEY SOUP

Steps:

• Brown meat,onions and celery in large saucepan.
• Drain the grease off.
• In a large pot, stir in beef broth, tomatoes, carrots, mushrooms, barley, garlic, oregano, salt, pepper and Lawry's Seasoning.
• Bring to a boil.
• Reduce heat.
• Cover and simmer for 30 minutes, or until the barley is tender.
• Stir in the Velvetta cheese until it is melted.

BEEF BARLEY SOUP

Steps:

• In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Remove ribs; cool.
• Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.
• Add carrots, celery and cabbage; bring to a boil.
• Reduce heat; cover and simmer 15 minutes.
• Add barley; return to a boil.
• Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
• Add parsley.

BEEF BARLEY SOUP

Steps:

• Combine barley, salt and 4 cups boiling water in a pot and bring to a boil; reduce heat and simmer covered for 30 - 40 minutes until barley is tender.
• Drain and rinse under cold water till cool.
• Set aside.
• In a large pot, heat margarine and sauté vegetables until softened, stirring occasionally.
• Add beef, 10 cups of water, bouillon cubes pepper and garlic.
• Bring to a boil; reduce heat and simmer covered for 15 minutes or until vegetables are tender.
• Add barley and simmer 10 minutes longer.

CREAMY BEEF BARLEY SOUP

Steps:

• Chop carrots, celery and onion in food processor. Sautee chop meat with veggies till meat is browned. Add thyme,salt, pepper, barley, broth and water. Simmer covered 1 to 1 1/2 hours. Add cornstarch and water after cook time is over and simmer for a couple minutes till thick and creamy.

BEEF BARLEY SOUP

Steps:

• In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
• Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
• Simmer, covered, for 1-1/2 hours.
• Add carrots, celery, green pepper, barley, and parsley.
• Simmer, covered, 45 minutes more.
• Remove meat and bones.
• Chop meat; discard bones.
• Skim excess fat from soup.
• Return meat to soup; heat through.