Tomato Beef Barley Soup Recipes

TOMATO, BEEF AND BARLEY SOUP

Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 7

Tomato, Beef and Barley Soup image

Steps:

In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g

Ingredients

1 lb lean (at least 80%) ground beef
2 cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup
2 cups water
1/2 cup uncooked quick-cooking barley
1 cup sliced celery
1 cup frozen mixed vegetables (from 1-lb bag)
6 tablespoons shredded fresh Parmesan cheese

TOMATO, BEEF AND BARLEY SOUP

Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 10 servings, about 1 cup each

Number Of Ingredients 7

Tomato, Beef and Barley Soup image

Steps:

Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

Ingredients

1-1/2 lb. boneless beef chuck roast, cut into 1/2-inch pieces
1 cup each chopped carrots, celery and onions
3 cups water
1 carton (32 oz.) fat-free reduced-sodium beef broth
1 cup OLIVO by CLASSICO Roasted Garlic Pasta Sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup quick-cooking barley, uncooked

BEEF BARLEY SOUP

Make and share this Beef Barley Soup recipe from Food.com.

Provided by Cul_de_sac_Barbie

Categories Low Cholesterol

Time 1h20m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 16

Beef Barley Soup image

Steps:

In a dutch oven, brown meat in oil on all sides, drain.
Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Add the barley and simmer for 45 minutes longer or until barley is tender.

Nutrition Facts : Calories 280, Fat 7.7, SaturatedFat 2.7, Cholesterol 72.8, Sodium 617.4, Carbohydrate 25.2, Fiber 6.2, Sugar 4.7, Protein 29.1

Ingredients

2 lbs beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barley

TOMATO BARLEY SOUP

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

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

Time 1h

Yield 6

Number Of Ingredients 11

Tomato Barley Soup image

Steps:

In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

Ingredients

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

TOMATO AND BARLEY SOUP

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Tomato and Barley Soup image

Steps:

Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

Ingredients

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon 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

Mom's Italian Beef Barley Soup image

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

Ingredients

2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

More about "tomato beef barley soup recipes"

BEEF BARLEY SOUP (STOVETOP, CROCKPOT, INSTANT POT)

Web Feb 6, 2020 How to Make Beef Barley Soup on the Stovetop Dry beef, sear in pot in batches: Heat 1 Tbsp olive oil in a large pot over medium …
From cookingclassy.com
5/5 (84)
Calories 455 per serving
Category Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.

Tomato Beef Barley Soup Recipes

TOMATO, BEEF AND BARLEY SOUP

Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

TOMATO, BEEF AND BARLEY SOUP

Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.

BEEF BARLEY SOUP

Make and share this Beef Barley Soup recipe from Food.com.

TOMATO BARLEY SOUP

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

TOMATO AND BARLEY SOUP

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

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.

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