RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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
BEEF, LEEK & BARLEY SOUP
This recipe is from the book: "Home Cooking: A Writer in the Kitchen" by Laurie Colwin. As with all soup recipes, you as chef can change ingredients or add or subtract ingredients to make it something you like. Please post a critique if you happen on anything that makes a good tasting soup.
Provided by Chef Sean 2
Categories Grains
Time 3h20m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Trim the short ribs to get any surface fat and place on bottom of soup pot.
- Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
- Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
- At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.
Nutrition Facts : Calories 77.6, Fat 0.3, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 17.6, Fiber 3, Sugar 2.6, Protein 2.1
SLOW-COOKER BEEF AND BARLEY SOUP
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
- If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.
MOM'S ITALIAN BEEF BARLEY SOUP
The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
Provided by RUSTEE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
- Cover, and cook on Low for 5 hours.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g
BARLEY LEEK SOUP
Bought some leeks and then I thought, "What now?" Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later.
Provided by Honeywine
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
- Put all the ingredients EXCEPT the barley into a large pot and simmer.
- Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
- Season to taste before serving.
Nutrition Facts : Calories 89, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 762.9, Carbohydrate 18.1, Fiber 3.3, Sugar 2.3, Protein 3.3
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
More about "beef leek barley soup recipes"
BEST BEEF LEEK SOUP RECIPE - HOW TO MAKE LEEKY BEEF …
From food52.com
Reviews 7Servings 6-8Cuisine AmericanCategory Dinner
BEEF, LEEK AND BARLEY SOUP – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 8 mins
BEEF & BARLEY SOUP RECIPE | EATINGWELL
From eatingwell.com
11 BEST HERBS AND SPICES FOR BEEF BARLEY SOUP – HAPPY MUNCHER
From happymuncher.com
BEST BEEF BARLEY SOUP RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
INSTANT POT BEEF BARLEY SOUP RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
BEEF LEEK BARLEY SOUP RECIPES
From tfrecipes.com
BEEF AND BARLEY SOUP | HEINEN'S GROCERY STORE
From heinens.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
HOMEMADE SLOW COOKER BEEF & BARLEY SOUP - HELLEME.COM
From helleme.com
COMFORTING BEEF AND BARLEY SOUP RECIPE I LOVE BEEF SOUP ON A …
From reddit.com
AMISH BEEF BARLEY SOUP RECIPE - AMISH HERITAGE
From amish-heritage.org
CREAMY LEEK AND BARLEY SOUP | SLIMMING EATS
From slimmingeats.com
BEEF AND BARLEY SOUP RECIPE | MYRECIPES
From myrecipes.com
BEEF BROTH AND LEEK RECIPES - SUPERCOOK
From supercook.com
BEEF LEEK AND BARLEY SOUP RECIPES
From tfrecipes.com
LEEK, MUSHROOM AND BARLEY SOUP - THE WASHINGTON POST
From washingtonpost.com
BEEF AND BARLEY SOUP - MORE.CTV.CA
From more.ctv.ca
INSTANT POT BEEF BARLEY SOUP | PUNCHFORK
From punchfork.com
EASY BEEF BARLEY SOUP RECIPE - MOMSDISH
From momsdish.com
10 BEST BEEF AND ASPARAGUS SOUP RECIPES | YUMMLY
From yummly.co.uk
BEEF SHORT RIBS RECIPE | PALEO LEAP
From paleoleap.com
I MADE THIS BEEF AND LEEK SOUP IN A BLACKOUT TO MAKE MY …
From fifthseasonfresh.com
You'll also love