Grandma Coffees Beef Barley Vegetable Soup Recipes

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OLD FASHIONED VEGETABLE BEEF SOUP



Old Fashioned Vegetable Beef Soup image

This stovetop or crockpot old fashioned vegetable beef soup would make your grandma proud. Easy to make recipe using stew meat or ground beef, mixed vegetables and potatoes in a tomato-beef broth.

Provided by Angela G.

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 11

2 lbs cubed stew meat (or 2lb pot roast)
1 small onion (diced)
2 tbsp butter
2 cups mixed vegetables ((corn, carrots, green beans and peas))
3 potatoes (diced)
3 1/2 cups beef broth
1 beef bullion cube
14 oz petite diced tomatoes
1 tbsp Worcestershire sauce
2 bay leaves
Salt and pepper to taste

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



Grandma's Chicken-Barley Soup image

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

1 tablespoon olive oil
4 large chicken thighs, bone-in and skin on
6 cups chicken broth, divided
2 stalks celery, chopped
4 medium carrots, peeled and chopped
1 medium yellow onion, peeled and diced
8 ounces mushrooms, sliced
2 garlic cloves, peeled and minced
3/4 cup pearl barley, rinsed
1 (14 1/2 ounce) can tomatoes, diced (do not drain)
2 teaspoons Worcestershire sauce (to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and black pepper (to taste)
2 tablespoons fresh Italian parsley, minced

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



Grandma Coffee's Beef Barley Vegetable Soup image

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

1 pound beef stew meat, cut into bite-size pieces
6 cups water, plus more if desired
1 bay leaf
2 (14.5 ounce) cans canned diced tomatoes with their juice
4 carrots, cut into 1/4 inch rounds
4 stalks celery, cut into bite-size pieces
1 rutabaga, peeled and cut into bite-size pieces
1 large sweet onion, chopped
½ cup uncooked pearl barley
1 (10 ounce) package frozen white corn
1 (10 ounce) package frozen cut green beans
1 (10 ounce) package frozen baby lima beans
seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend) to taste

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



Grandma's Vegetable Beef and Barley Soup image

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

6 qt water
3 lb beef shank - bone in
4 c leeks chopped
4 c celery, chopped
5 small turnips/rutabegas - grated
3 large parsnips - grated
5 large carrots - grated
3/4 c parsley - finely chopped
1 c barley
2 Tbsp salt or to taste
1/2 tsp ground black pepper or to taste

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



Grandma's Beef Vegetable Soup image

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

1 (2 -3 lb) beef roast or 1 (2 -3 lb) pork roast
3 -4 potatoes, peeled and cubed
4 -5 stalks celery, cubed
3 -4 carrots, cut in chunks
1/2 head cabbage, cored and cut in chunks
1 onion, cut in chunks
1 (28 ounce) can of either whole tomatoes or 1 (28 ounce) can diced tomatoes
salt & pepper

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



Grandma Coffee's Beef Barley Vegetable Soup image

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

1 pound beef stew meat, cut into bite-size pieces
6 cups water, plus more if desired
1 bay leaf
2 (14.5 ounce) cans canned diced tomatoes with their juice
4 carrots, cut into 1/4 inch rounds
4 stalks celery, cut into bite-size pieces
1 rutabaga, peeled and cut into bite-size pieces
1 large sweet onion, chopped
½ cup uncooked pearl barley
1 (10 ounce) package frozen white corn
1 (10 ounce) package frozen cut green beans
1 (10 ounce) package frozen baby lima beans
seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend) to taste

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



Grandma's Flanken, Barley, and Vegetable Soup Recipe image

Provided by marlabeth19

Number Of Ingredients 19

2 lbs. beef flanken (beef short ribs)
1 lb. beef marrow bones
2 quarts beef stock
3 large yellow onions, chopped fine
2 soup carrots, peeled and diced into 1/4-inch chunks
2 parsnips, peeled and diced into 1/4-inch chunks
2 large potatoes, peeled and diced into 1/4-inch chunks
1 sweet potato, peeled and diced into 1/4-inch chunks
1/2 lb. green beans, cut in 1-inch pieces
1/2 lb. white button mushrooms
1 bag frozen peas
1 bunch curly parsley
1 bunch dill
2 bay leaves
1 c. dried lima beans
1 c. dried green peas
1 c. dried yellow peas
1 c. dried barley
salt and pepper to taste

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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