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
BEEF, BARLEY, AND VEGETABLE SOUP
Steps:
- Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
- Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.
VEGETABLE BEEF AND BARLEY SOUP
Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until barley is tender.
Nutrition Facts : Calories 584 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1224mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 7g fiber), Protein 51g protein.
BEEF, BARLEY AND VEGETABLE SOUP
The fresh vegetables give this a wonderful flavor. Very simple and can be made in the crockpot for an easy dish.
Provided by GingerSnap
Categories Stocks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
- Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
- I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
- This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
- Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
- Bon appetit!
Nutrition Facts : Calories 606.9, Fat 47.8, SaturatedFat 19.6, Cholesterol 65.3, Sodium 323.8, Carbohydrate 33.7, Fiber 8.6, Sugar 5.8, Protein 11.8
VEGETABLE BEEF BARLEY SOUP
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges
BEEF AND BARLEY VEGETABLE SOUP
My mom gave me this recipe. I've changed it slightly (basically to lower the salt content. The nutritional values will not reflect this, but keep in mind if you use the low sodium products it will be less than listed.
Provided by Chef at Heart
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and onion, drain any fat.
- Add remaining ingredients. Cook for a minimum of two hours.
- or.
- After browning beef and onion you can also use your slow cooker on low for 7 -8 hours.
Nutrition Facts : Calories 322.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1127.4, Carbohydrate 31.1, Fiber 6.5, Sugar 10.6, Protein 35
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
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