Beef Barley Lentil Soup Recipes

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

BEEF AND BARLEY SOUP III

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.

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.

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

SOUTHWEST BARLEY & LENTIL SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

LENTIL SOUP WITH BEEF AND BARLEY

Steps:

• In large, heavy pot, brown beef lightly.
• Drain off fat.
• Add lentils, barley, water or stock, and beef broth.
• Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
• Add remaining ingredients and simmer about 1 1/2 hours.
• Add extra liquid to give thickness desired.
• Salt and pepper to taste.
• Serve sprinkled with chopped parsley, if desired.

LENTIL SOUP WITH BEEF

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

BARLEY LENTIL SOUP

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

BEEF BARLEY LENTIL SOUP

Steps:

• 1. Put the meat into a 5-qt. slow cooker. Layer with onion, potatoes, celery, carrots, lentils, and barley.
• 2. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
• 3. Add the tomatoes; cook 2 hours longer.
• 4. Can use ground beef instead of stew beef. Brown beef with onion before putting in slow cooker. If you have to leave for more than 6 hours, you could add the tomatoes at the start, but use chopped tomatoes instead of stewed.

LENTIL SOUP WITH BEEF AND BARLEY

Steps:

• In a large non-stick pot, brown beef lightly and drain off fat.
• Add lentils, barley, water or stock and beef broth.
• Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
• Add remaining ingredients and simmer about 1 to 1-1/2 hours
• Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.

BARLEY AND LENTIL SOUP

Steps:

• Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
• Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
• Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.