VEGETABLE BARLEY SOUP
This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 3h45m
Number Of Ingredients 17
Steps:
- Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
- Combine all ingredients in a 6qt slow cooker.
- Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
- Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.
Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN
We've never had a pea soup quite like this one! The addition of barley and dill were ingenious... We can't wait to have it again!
Provided by Erika Kerekes
Categories Vegetables
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
- 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
- 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
- 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.
GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP
This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...
Provided by Brad Nichols
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 11
Steps:
- 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
- 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
- 3. Add next 6 ingredients and simmer for 1 hour
- 4. Rinse barley and soak in warm water for 1 hour
- 5. Add barley, salt and pepper and simmer for 1 hour
- 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!
WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)
This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
- In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
- On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
- Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
- To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
- Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE
Provided by marlabeth19
Number Of Ingredients 19
Steps:
- Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.
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4.9/5 (15)Category SoupCuisine Mediterranean, Vegan, VegetarianCalories 249 per serving
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
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