Grandmas Flanken Barley And Vegetable Soup Recipes

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GRANDMA'S CHICKEN BARLEY SOUP

This is the way my Grandma made barley soup (she also made a version using beef stew meat). Serve with crusty bread. Great comfort food on a cold day.

Provided by Mikekey *

Categories     Chicken Soups

Time 2h35m

Number Of Ingredients 16



Grandma's Chicken Barley Soup image

Steps:

  • 1. Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
  • 2. 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 chicken and refrigerate
  • 3. 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.
  • 4. 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.
  • 5. Stir in parsley and ladle into bowls.

1 Tbsp olive oil
4 large chicken thighs, bone-in and skin on
6 c chicken broth, divided
2 stalk(s) celery, chopped
4 medium carrots, peeled and chopped
1 yellow onion, peeled and diced
8 oz mushrooms, sliced
2 clove garlic, peeled and minced
3/4 c pearl barley, uncooked
1 can(s) (14.5 oz) diced tomatoes (do not drain)
2 tsp worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
salt and pepper, to taste
2 Tbsp fresh italian parsley, minced

GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN

We've never had a pea soup quite like this one! The addition of barley and dill were ingenious... We can't wait to have it again!

Provided by Erika Kerekes

Categories     Vegetables

Time 2h10m

Number Of Ingredients 9



Grandma Rose's Split Pea Soup with Beef Flanken image

Steps:

  • 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
  • 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
  • 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
  • 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.

2 large onions, yellow
6 g celery stalks
6 carrots
2 Tbsp grapeseed oil
2 lb beef short ribs (flanken)
1 lb green split peas
1/2 lb pearl barley, uncooked
3 Tbsp dill, dried
salt and pepper

GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP

This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...

Provided by Brad Nichols

Categories     Vegetable Soup

Time 3h25m

Number Of Ingredients 11



Grandma's Vegetable Beef and Barley Soup image

Steps:

  • 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
  • 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
  • 3. Add next 6 ingredients and simmer for 1 hour
  • 4. Rinse barley and soak in warm water for 1 hour
  • 5. Add barley, salt and pepper and simmer for 1 hour
  • 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!

6 qt water
3 lb beef shank - bone in
4 c leeks chopped
4 c celery, chopped
5 small turnips/rutabegas - grated
3 large parsnips - grated
5 large carrots - grated
3/4 c parsley - finely chopped
1 c barley
2 Tbsp salt or to taste
1/2 tsp ground black pepper or to taste

GRANDMA'S VEGETABLE SOUP

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

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

Time 1h20m

Yield 8

Number Of Ingredients 9



Grandma's Vegetable Soup image

Steps:

  • Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)

This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 15



Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) image

Steps:

  • Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
  • In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
  • On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
  • Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
  • To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
  • Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Mustard-Horseradish Sauce, recipe follows
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

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



Rich Beef Barley Soup image

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.

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

BEAKER'S VEGETABLE BARLEY SOUP

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

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

Time 1h45m

Yield 8

Number Of Ingredients 17



Beaker's Vegetable Barley Soup image

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

BARLEY VEGETABLE SOUP

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories     Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16



Barley Vegetable Soup image

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE

Provided by marlabeth19

Number Of Ingredients 19



Grandma's Flanken, Barley, and Vegetable Soup Recipe image

Steps:

  • Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.

2 lbs. beef flanken (beef short ribs)
1 lb. beef marrow bones
2 quarts beef stock
3 large yellow onions, chopped fine
2 soup carrots, peeled and diced into 1/4-inch chunks
2 parsnips, peeled and diced into 1/4-inch chunks
2 large potatoes, peeled and diced into 1/4-inch chunks
1 sweet potato, peeled and diced into 1/4-inch chunks
1/2 lb. green beans, cut in 1-inch pieces
1/2 lb. white button mushrooms
1 bag frozen peas
1 bunch curly parsley
1 bunch dill
2 bay leaves
1 c. dried lima beans
1 c. dried green peas
1 c. dried yellow peas
1 c. dried barley
salt and pepper to taste

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