SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
- Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
LOW FAT BEEF BARLEY SOUP
Found this easy to prepare recipe in my grocery store's (Stop & Shop) circular. It makes a delicious, hearty soup that is low in fat and high in nutrition. My husband loves it and has requested it often. I love it because it's easy to prepare and low fat!
Provided by Maureen in MA
Categories Grains
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add oil into skillet.
- Sear diced meat in pan.
- Add flour to pan and stir for 1 minute.
- Add beef stock to pan and stir.
- Add remainder of ingredients.
- Simmer 1-2 hours until barley is softened.
Nutrition Facts : Calories 288.6, Fat 11.4, SaturatedFat 3.8, Cholesterol 43.9, Sodium 206.2, Carbohydrate 27.8, Fiber 5.5, Sugar 4.1, Protein 19.1
A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP
This soup is quick to fix on the stove top and easier yet to fix in the slow cooker! Great flavor and chock full of vegetable. I love the okra, but when I am serving this to non-okra fans, I will substitute 2 c. of frozen peas for the okra during the last 15 minutes of cooking. I am always asked for this recipe and never have leftovers, though this makes 10 servings!
Provided by Likkel
Categories Low Cholesterol
Time 40m
Yield 4 quarts, 10 serving(s)
Number Of Ingredients 16
Steps:
- Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
- Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.
Nutrition Facts : Calories 197.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 43.5, Sodium 806.4, Carbohydrate 19, Fiber 5.4, Sugar 4.3, Protein 18.1
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