Corned Beef And Barley Soup Recipes

CORNED BEEF AND CABBAGE SOUP

Steps:

• Gather the ingredients.
• Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
• Heat the butter in a large stockpot or Dutch oven over medium-low heat.
• Add the onion and celery to the pot and saute until tender, stirring frequently.
• Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
• Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
• Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
• Taste and add salt, as needed.
• Serve and enjoy!

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.

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.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

SLOW COOKER CORNED BEEF, BARLEY, AND CABBAGE

Steps:

• Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.
• Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
• Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
• Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.
• In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.
• In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.

BEEF AND BARLEY SOUP

Steps:

• In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
• Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
• Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
• Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).