Tuscan Beef And Barley Soup Recipes

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.

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.

Steps:

• In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Steps:

• 1. Get a large stock pot and add your broth and water. Bring to a boil and then add your diced potatoes, barley and fire roasted tomatoes and place on simmer.
• 2. Next, heat up your olive oil in a pan and sear off your 1 lb. beef shank bone and 1 or 2 porterhouse steaks. Remove from pan and directcly add your shank bone w/meat right to the pot. Then after your steaks have cooled, chop them into bite size pieces and add to pot.
• 3. Next, heat your butter and take your chopped celery and leeks and saute in pan for 8 to 10 minutes. Add your garlic after 4 minutes. Then add your marsala wine and finish sauteing in the wine. Add entire mixture to your soup pot. Then add all your seasonings and put the pot on simmer for 2 to 3 hours. Checking and stirring occasionally and add more water/broth is necessary.
• 4. Add these about 1/2 to 3/4 hour before soup is done. These are the Tuscan veggies I used that you can normally find in the frozen section of the grocery store. ---This has zucchini, red and yellow peppers, carrots & squash.
• 5. Now, you are ready to serve up your bowls of Tuscan Beef and Barley soup with some crusty Italian bread sliced w/some butter.
• 6. If you have any leftover then you can place in containers and freeze and use for a later meal.

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.

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

Steps:

• Heat oil in large pan.
• Brown ground beef over medium high heat.
• Drain/rinse well.
• Place carrots and onion in slow cooker. Sprinkle with thyme, rosemary and pepper.
• Top with barley and meat.
• Pour broth and tomatoes with juice over meat.
• Cover; cook on LOW 8 to 10 hours.

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Steps:

• In a large pot, heat oil over medium heat.
• Add pancetta and saute until golden brown and crispy, about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
• Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
• Decrease heat and simmer until beans are tender, about 1 1/2 hours.
• Discard rosemary, sage, and thyme sprigs.
• Meanwhile, cook barley according to package directions and set aside.
• Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
• Return to the pot, if necessary.
• Add barley and pancetta; bring to a simmer over medium heat.
• Season with salt and pepper to taste.
• Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.