BEEF BARLEY SOUP FOR 2
Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.-Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 206 calories, Fat 4g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 650mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
2BLEU'S BEEF BARLEY SOUP (OR CHICKEN BARLEY SOUP)
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, barley's claim to nutritional fame is based on its being a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley at www.nutsonline.com If you'd like to try our vegetarian version, click here: Recipe #390750 This can be made as chicken Barley soup as well, just change 2 ingredients (see list).
Provided by 2Bleu
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
- In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
- Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
- Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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
CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
GRANDMA'S CHICKEN-BARLEY SOUP
This is the way my Grandma made barley soup (she also made a version using beef stew meat). Great on a cold day served with a crusty French bread.
Provided by Outta Here
Categories Chicken Thigh & Leg
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
- Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
- Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
- Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
- Add parsley and ladle into bowls.
Nutrition Facts : Calories 247.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 39.5, Sodium 645.7, Carbohydrate 23.4, Fiber 5.2, Sugar 5, Protein 15.6
BEEF AND BARLEY SOUP I
We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.
Provided by Martha Dibblee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
- Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
- Remove and discard onion, bouquets garnis, celery, and parsley.
- Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 12.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 744 mg, Sugar 1.3 g
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