Tomato Beef And Barley Soup Recipes

TOMATO BEEF BARLEY SOUP

Tomato Beef Barley Soup image

When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida

Provided by Taste of Home

Categories Lunch

Time 7h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

Steps:

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.

BEEF AND BARLEY SOUP III

Beef and Barley Soup III image

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

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

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

LAZY TOMATO BEEF BARLEY SOUP RECIPE

Lazy Tomato Beef Barley Soup Recipe image

A delicious slow cooker soup recipe made with a beef-tomato broth, tender chunks of beef, flavorful veggies and soft, chewy barley. A perfect one pot dump and go meal.

Provided by The Lazy slow cooker

Categories Brunch dinner lunch Soup

Time 8h15m

Number Of Ingredients 13

Ingredients

2 lbs beef cut into cubes or stew meat
28 oz can crushed tomato
1 cup carrots, diced (about 2 carrots)
1 cup celery, diced (2-3 large stalks)
1 medium onion, diced
1 cup barley
5-6 pieces sliced, dried shiitake mushroom (can use about 10 fresh mushrooms, sliced instead)
1½ tbsp minced garlic
1 tbsp Steak/Worcestershire Sauce
½ tsp thyme
¼ tsp fresh ground black pepper
8 cups beef broth
2 bay leaves

Steps:

place liner in slow cooker, if using
add all ingredients except bay leaves into slow cooker and stir
place bay leaves on top and cover
cook on low for 8-10 hours
remove bay leaves prior to serving.
Enjoy!

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

TOMATO, BEEF AND BARLEY SOUP

Tomato, Beef and Barley Soup image

Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 10 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

1-1/2 lb. boneless beef chuck roast, cut into 1/2-inch pieces
1 cup each chopped carrots, celery and onions
3 cups water
1 carton (32 oz.) fat-free reduced-sodium beef broth
1 cup OLIVO by CLASSICO Roasted Garlic Pasta Sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup quick-cooking barley, uncooked

Steps:

Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

TOMATO AND BARLEY SOUP

Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

TOMATO BARLEY SOUP

Tomato Barley Soup image

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Steps:

In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

BEEF BARLEY SOUP

Beef Barley Soup image

Make and share this Beef Barley Soup recipe from Food.com.

Provided by Cul_de_sac_Barbie

Categories Low Cholesterol

Time 1h20m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barley

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.

Nutrition Facts : Calories 280, Fat 7.7, SaturatedFat 2.7, Cholesterol 72.8, Sodium 617.4, Carbohydrate 25.2, Fiber 6.2, Sugar 4.7, Protein 29.1

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