Rich Beef Barley Soup Recipes

HEARTY BEEF AND BARLEY SOUP

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Hearty Beef and Barley Soup image

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

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

BEEF BARLEY SOUP

Give homemade beef stock a chance to shine in this classic, comforting soup recipe.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Beef Barley Soup image

Steps:

In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
Ladle into deep bowls and serve, garnished with parsley.

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound stew beef, cut into 1/2-inch pieces
1 medium-size yellow onion, coarsely chopped
2 medium carrots, cut into 1/4-inch coins
1 medium garlic clove, finely minced
6 cups Rich Beef Stock or low-sodium canned beef broth
1/4 cup barley, rinsed
2 teaspoons coarsely chopped fresh thyme
Parsley, for garnish

BEST BEEF BARLEY SOUP

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

Provided by CountryLady

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Best Beef Barley Soup image

Steps:

Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

Ingredients

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix