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 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
PAM'S BEEF, ONION AND BARLEY SOUP
Made this for my Hubby who loves Barley. I don't cook it often, and thought he might like a nice hot soup this cold, blustery day.
Provided by Pam Ellingson
Categories Other Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Prepare steak by partially freezing to make cutting easier. With a sharp knife, trim away the bone (If not boneless) and as much fat as possible, put aside any fat, bone or gristle. Slice steak into 1/2 inch thick strips, then cut the strips into about 1/2 inch dice. In a large saucepan (3 or more Qt) render the fat and bone and gristle at medium. (I got about 1 Tbsp. of fat. And it took about 10 to 15 minutes. You do not want the bits to burn or it will ruin your oil.) Remove solid bits and discard. If you do not have at least a Tbsp. of fat, add or substitute vegetable oil.
- 2. Prepare onion, carrot, and crush the celery seed (I use a mortar and pestle). Crush the garlic clove lightly with the side of your knife and remove paper peeling. Stick a wooden toothpick through the garlic, both to hold it together and to make it easier to find and remove.
- 3. Heat oil and fry the diced meat in small batches on medium high to high just until brown, stirring and adjusting heat to keep from burning. (Does not have to be completely cooked) Season with a pinch or two of salt and pepper. Remove browned meat with slotted spoon and set aside in a medium bowl. Leave oil in saucepan.
- 4. Add onion, carrot and celery seed to hot oil. Cook over medium to medium low heat, stirring occasionally until onions are very soft and light to medium brown. This took me 30 minutes or more.
- 5. Deglaze the pot with the sherry (or substitute with beef broth with a tsp. of lemon juice or vinegar added) and scrape any brown bits off the bottom to help flavor. Simmer uncovered until sherry or broth is almost gone. Toss in the toothpick with garlic clove and add water and bouillon base. Continue simmering on low, covered, for 30 minutes, stirring every 10 minutes or so. (You may substitute a 48 oz. carton of low sodium beef broth or use your own homemade beef broth.) Remove the garlic and discard after 30 min.
- 6. Add the consommé and barley, Maggi and Worcestershire, stir well, cover and simmer 25 to 35 minutes until barley is tender. Stir about every 5 to 10 minutes so barley will not clump. When barley is tender, add the browned beef and simmer 5 more minutes. Taste and adjust seasonings.
- 7. If you wish, defat the soup by chilling and any fat will set on top of the liquid. Simply lift off or use a spoon to remove. Reheat to serve. Suggestion for serving: Serve with Toasted Wheat or Rye bread or rolls topped with Shredded Gruyere Cheese and broiled until cheese melts and /or browns slightly.
BEEFY ONION BARLEY SOUP
Make and share this Beefy Onion Barley Soup recipe from Food.com.
Provided by Deborah1
Categories Grains
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 can of broth in microwave(in a microwave-approved container, of course) for a couple of minutes. Add to empty crockpot and dissolve the onion soup mix in it. Add remaining ingredients, except herb mix, to crockpot, reserving 1/2 can of broth. Cover and cook on low for at least 6 hours. 1 to 2 hours before ready to eat add the herbs that have been crushed together with a small pinch of sea salt to the soup mixture. (If you add this at the beginning the soup will be bitter!) Also, at this stage if the soup needs more liquid, add the remaining half-can of broth. This is a thick, hearty soup, but barley can be just like rice, one day needs a little more liquid, another, a little less. Leftovers freeze well, though there are rarely any here.
- Sometimes I will substitute or add little bits of frozen veggies from cleaning the freezer, like a cup of corn or green beans or carrots to the mix. If adding instead of substituting, you may need to make adjustments to your broth amount.
Nutrition Facts : Calories 243.7, Fat 9.3, SaturatedFat 3.4, Cholesterol 38.8, Sodium 775.2, Carbohydrate 26.9, Fiber 5.8, Sugar 4.7, Protein 14.5
BEEFY, BEANY, BARLEY SOUP
Make and share this Beefy, Beany, Barley Soup recipe from Food.com.
Provided by lauralie41
Categories Easy
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat olive oil over medium flame. Add stew meat and cook until lightly browned, place in a bowl and set aside. In same skillet add bacon, leeks, celery, and onion cooking until vegetables are tender and bacon is starting to cook through, stirring often.
- Coat crock with non stick cooking spray and place stew meat, bacon, and leek mixture in crock, stir to combine. Add barley, navy beans, mushrooms, beef or vegetable broth and salt and pepper to taste. Cook on low for 6-8 hours and serve with hard rolls or rustic bread.
Nutrition Facts : Calories 1390.1, Fat 79.6, SaturatedFat 27.1, Cholesterol 217.1, Sodium 2267.6, Carbohydrate 90.3, Fiber 28.8, Sugar 6.3, Protein 79.2
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
MUSHROOM ONION BARLEY SOUP
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.
Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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- Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
- Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
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