OLD FASHIONED VEGETABLE BEEF SOUP
Steps:
- Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.*If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.
- Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
- Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.*If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
Nutrition Facts : ServingSize 1 cup, Calories 304 kcal, Carbohydrate 25 g, Protein 31 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 78 mg, Sodium 700 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g
GRANDMA'S CHICKEN-BARLEY SOUP
This is the way my Grandma made barley soup (she also made a version using beef stew meat). Great on a cold day served with a crusty French bread.
Provided by Outta Here
Categories Chicken Thigh & Leg
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
- Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
- Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
- Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
- Add parsley and ladle into bowls.
Nutrition Facts : Calories 247.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 39.5, Sodium 645.7, Carbohydrate 23.4, Fiber 5.2, Sugar 5, Protein 15.6
GRANDMA COFFEE'S BEEF BARLEY VEGETABLE SOUP
A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad.
Provided by jmbwarner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.
Nutrition Facts : Calories 107 calories, Carbohydrate 12.8 g, Cholesterol 12.7 mg, Fat 3.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 1.5 g, Sodium 107.2 mg, Sugar 3 g
GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP
This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...
Provided by Brad Nichols
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 11
Steps:
- 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
- 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
- 3. Add next 6 ingredients and simmer for 1 hour
- 4. Rinse barley and soak in warm water for 1 hour
- 5. Add barley, salt and pepper and simmer for 1 hour
- 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!
GRANDMA'S BEEF VEGETABLE SOUP
This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water.
- Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks:.
- Cook vegetables until tender.
- Add one large can of whole tomatoes or diced tomatoes.
- Then add the meat back into the soup.
- Cook 8 -10 minutes longer then serve and enjoy.
- Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
GRANDMA COFFEE'S BEEF BARLEY VEGETABLE SOUP
A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad.
Provided by jmbwarner
Categories Barley Soup
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.
Nutrition Facts : Calories 107 calories, Carbohydrate 12.8 g, Cholesterol 12.7 mg, Fat 3.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 1.5 g, Sodium 107.2 mg, Sugar 3 g
GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE
Provided by marlabeth19
Number Of Ingredients 19
Steps:
- Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.
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