PARSNIP AND BEEF BARLEY SOUP RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat; add mushrooms and onions. Saute until mushrooms brown; about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce to medium-low heat. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper.
BEEF AND BARLEY SOUP
Categories Soup/Stew Beef Vegetable Appetizer Sauté Dinner Barley Fall Winter Simmer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 10 servings
Number Of Ingredients 15
Steps:
- Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
- Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
BEEF BARLEY SOUP WITH WILD MUSHROOMS AND PARSNIPS
Categories Soup/Stew Beef Mushroom Beef Shank Barley Parsnip Fall Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
- Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)
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.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BEEF BARLEY SOUP WITH LEMON
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
- Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
- Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
- Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
- Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams
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