Beefy Beany Barley Soup Recipes

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BEAN AND BARLEY SOUP



Bean and Barley Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 11

1 tablespoon canola or soybean oil
2 small onions, sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 cup uncooked quick-cooking barley
1 can (15 ounces) Progresso™ garbanzo beans, undrained
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 box (9 ounces) frozen baby lima beans
3 cups water
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g

SLOW-COOKER BEEFY WILD MUSHROOM AND BARLEY SOUP



Slow-Cooker Beefy Wild Mushroom and Barley Soup image

Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h15m

Yield 8

Number Of Ingredients 11

1 1/2 lb boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
5 cups sliced assorted fresh wild mushrooms, such as portabella, shiitake, oyster and/or porcini (about 10 oz total)
3 medium carrots, sliced (about 1 1/2 cups)
2 leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups)
2 large cloves garlic, finely chopped
1/2 cup uncooked pearl barley
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2 cup dry sherry or Progresso™ beef flavored broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

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

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

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

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

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

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

SLOW-COOKER BEEFY VEGETABLE-BARLEY SOUP



Slow-Cooker Beefy Vegetable-Barley Soup image

Come home to a bowl of steaming, delicious soup. A few minutes of prep is all that's needed for this slow cooker meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 6

Number Of Ingredients 10

1 1/2 lb beef stew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables, thawed

Steps:

  • Cut beef into bite-size pieces if desired. In 3- to 4-quart slow cooker, mix all ingredients except mixed vegetables.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 4 g, TransFat 1/2 g

BEEF, BARLEY, AND BEAN SOUP



Beef, Barley, and Bean Soup image

Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!

Provided by Impera_Magna

Categories     Vegetable

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
3 tablespoons olive oil
2 lbs beef stew meat or 2 lbs short rib of beef
1 large onion, chopped
2 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
2 garlic cloves, minced
2 tablespoons salt
3/4 cup pearl barley
1 tablespoon paprika
1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
1 teaspoon dill weed or 2 sprigs fresh dill
black pepper, to taste
tomato paste

Steps:

  • Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
  • Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
  • This can be eaten after 4 or 5 hours, but it improves with longer cooking.

BARLEY, BEAN AND VEGETABLE SOUP



Barley, Bean and Vegetable Soup image

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish

Steps:

  • Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
  • Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Barley Soup

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP



Skinny Chunky Vegetable Beef Barley Soup image

84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 13

1 tablespoon cooking oil
12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
4 cans (14 oz) lower-sodium beef broth
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried oregano or basil, crushed
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 bay leaf
1 cup frozen mixed vegetables
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
2/3 cup quick-cooking barley

Steps:

  • In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
  • Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

BEEFY BEAN SOUP



Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

BEEFY ONION BARLEY SOUP



Beefy Onion Barley Soup image

Make and share this Beefy Onion Barley Soup recipe from Food.com.

Provided by Deborah1

Categories     Grains

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb ground beef, browned and drained well
2/3 cup pearl barley
1 (28 ounce) can petite diced tomatoes
1 (10 ounce) bag frozen vegetables, for soup
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
3 (15 ounce) cans low sodium beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Mrs Dash's extra spicy seasoning
mixed herbs
1 1/2 teaspoons dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Steps:

  • Heat 1 can of broth in microwave(in a microwave-approved container, of course) for a couple of minutes. Add to empty crockpot and dissolve the onion soup mix in it. Add remaining ingredients, except herb mix, to crockpot, reserving 1/2 can of broth. Cover and cook on low for at least 6 hours. 1 to 2 hours before ready to eat add the herbs that have been crushed together with a small pinch of sea salt to the soup mixture. (If you add this at the beginning the soup will be bitter!) Also, at this stage if the soup needs more liquid, add the remaining half-can of broth. This is a thick, hearty soup, but barley can be just like rice, one day needs a little more liquid, another, a little less. Leftovers freeze well, though there are rarely any here.
  • Sometimes I will substitute or add little bits of frozen veggies from cleaning the freezer, like a cup of corn or green beans or carrots to the mix. If adding instead of substituting, you may need to make adjustments to your broth amount.

Nutrition Facts : Calories 243.7, Fat 9.3, SaturatedFat 3.4, Cholesterol 38.8, Sodium 775.2, Carbohydrate 26.9, Fiber 5.8, Sugar 4.7, Protein 14.5

MUSHROOM BEAN BARLEY SOUP



Mushroom Bean Barley Soup image

Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.-Constance Sullivan, Oceanside, California

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1/2 cup dried great northern beans
1 pound sliced fresh mushrooms
2 cups chopped onions
1 medium leek (white portion only), sliced
2 tablespoons butter
1 to 2 garlic cloves, minced
2 cartons (32 ounces each) chicken broth
3 celery ribs, thinly sliced
3 large carrots, chopped
1/2 cup medium pearl barley
2 teaspoons dried parsley flakes
1-1/2 teaspoons salt
1 bay leaf
1/4 teaspoon white pepper

Steps:

  • Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts :

BARLEY BEAN SOUP



Barley Bean Soup image

This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!

Provided by TishT

Categories     Grains

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
2 celery ribs, diced
1 cup celery greens
1 bay leaf
2 1/2 teaspoons salt free herb and spice seasoning mix
1 (14 ounce) can diced tomatoes, undrained
6 cups water
1 (1 lb) can kidney bean, drained and rinsed
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, minced
salt
fresh ground pepper

Steps:

  • Heat the oil in a soup pot.
  • Add the onions and garlic and saute until the onions are golden.
  • Add all the remaining ingredients except the last 4.
  • Cover with the water.
  • Bring to a simmer, and simmer gently covered for 1 hour.
  • At this time the barley and vegies should be tender.
  • Add the beans, parsley, and dill.
  • Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
  • Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
  • *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Barley Soup

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Allrecipes Member

Categories     Barley Soup

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Barley Soup

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

BEEFY, BEANY, BARLEY SOUP



Beefy, Beany, Barley Soup image

Make and share this Beefy, Beany, Barley Soup recipe from Food.com.

Provided by lauralie41

Categories     Easy

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 lbs beef stew meat
1/2 lb sliced bacon, chopped (contest ingredient)
3 leeks, washed well and chopped (contest ingredient)
2 celery ribs, chopped (contest ingredient)
1 medium onion, chopped
1/2 cup pearl barley (contest ingredient)
2 (15 ounce) cans great white navy beans, drained and rinsed (contest ingredient)
10 ounces mushrooms (contest ingredient)
8 cups beef broth or 8 cups vegetable broth
salt
pepper

Steps:

  • In a large skillet heat olive oil over medium flame. Add stew meat and cook until lightly browned, place in a bowl and set aside. In same skillet add bacon, leeks, celery, and onion cooking until vegetables are tender and bacon is starting to cook through, stirring often.
  • Coat crock with non stick cooking spray and place stew meat, bacon, and leek mixture in crock, stir to combine. Add barley, navy beans, mushrooms, beef or vegetable broth and salt and pepper to taste. Cook on low for 6-8 hours and serve with hard rolls or rustic bread.

Nutrition Facts : Calories 1390.1, Fat 79.6, SaturatedFat 27.1, Cholesterol 217.1, Sodium 2267.6, Carbohydrate 90.3, Fiber 28.8, Sugar 6.3, Protein 79.2

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BEEFY BARLEY SOUP RECIPE | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here. SparkRecipes is powered by. Articles. Beefy Barley Soup . Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. 3 of 5 (1) Nutritional Info. Servings Per Recipe: 5 Amount Per Serving Calories: …
From recipes.sparkpeople.com


BEEFY MUSHROOM BARLEY SOUP - READER'S DIGEST CANADA
Directions. Coat soup pot or large, heavy sauce-pan with nonstick cooking spray and set over medium-high heat until hot but not smoking. Sauté beef until brown, about 5 minutes. Transfer with slotted spoon to double layer of paper towels to drain. Sauté onions and mushrooms in pan drippings until onions are golden, about 7 minutes.
From readersdigest.ca


CLASSIC BEEF AND BARLEY SOUP - BEEFTIPS.COM
Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or …
From beeftips.com


BEEFY JALAPENO BARLEY SOUP RECIPE - RECIPEZAZZ.COM
A KC favorite! Don't let the list of ingredients fool you this is easy to make but it does require a few hours of simmering time, if your not a fan of spicy you can omit the jalapeno. For best flavor make certain to brown the beef well, this may ntake about 12 minutes. This is very good!
From recipezazz.com


BEEFY MUSHROOM BARLEY SOUP RECIPE | SPARKRECIPES
In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat with broth, water, remaining broth, and barley to vegetable mixture. Cover and simmer for 40-50 minutes, or until barley is soft. Remove from heat, and stir in sour cream. Serve immediately. Serving Size: Makes 7, 1 cup servings
From recipes.sparkpeople.com


BEEFY MUSHROOM BARLEY SOUP - JAMIE GELLER
2012-09-25 Add bay leaves and reserved beef. Cover and cook over low heat about 45 minutes. After that time, add barley. Cover and continue cooking for 45 minutes longer. While the soup cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add mushrooms and thyme. Cook, stirring, until lightly browned, about 10 minutes.
From jamiegeller.com


BEEFY BARLEY VEGETABLE SOUP — MARY DISOMMA
This flavorsome Beefy Barley Vegetable Soup fits the bill: warming, nutritious, and above all tasty! Looking for a best hearty and robust meal to help you through the winter months? This flavorsome Beefy Barley Vegetable Soup fits the bill: warming, nutritious, and above all tasty! ...
From marydisomma.com


BEEFY BARLEY AND MUSHROOM SOUP 2 – ROBYNWRIGHT.COM
2017-09-18 Beefy Barley and Mushroom Soup 2. September 18, 2017 . Beefy Barley and Mushroom Soup 2. Print recipe. Print with main photo ; Print text only ; Website Robyns.World: Ingredients. 1lb beef (I found a top sirloin roast marked 25% off the day before at the grocery – any tougher cut of meat will work - NOT GROUND BEEF THOUGH) 1 tablespoon vegetable …
From robynwright.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


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