Grandmas Vegetable Beef And Barley Soup Recipes

GRANDMA'S CHICKEN-BARLEY SOUP

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.

VEGETABLE BEEF BARLEY SOUP

Steps:

• In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

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.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP

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 COFFEE'S BEEF BARLEY VEGETABLE SOUP

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.

GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE

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.