Healthy Beef Barley Soup Recipes

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BEEF BARLEY VEGETABLE SOUP



Beef Barley Vegetable Soup image

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

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

Time 5h50m

Yield 10

Number Of Ingredients 15

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 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

CROCK POT BEEF BARLEY SOUP



Crock Pot Beef Barley Soup image

This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.

Provided by Chippie1

Categories     One Dish Meal

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb cubed beef stew meat
2 cups carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 large onion, diced
1/2 cup barley
1/4 chopped parsley
4 beef bouillon cubes
1 (10 ounce) can beef broth
2 teaspoons salt
3/4 teaspoon dried basil
2 tablespoons catsup
5 cups water

Steps:

  • Layer in crock pot.
  • Vegetables and meat.
  • Barley, beef broth, and spices.
  • Cover with water.
  • DO NOT STIR.
  • Cook on low 10 hours; high 6 hours, or combination of above.

BEEF-BARLEY SOUP



Beef-Barley Soup image

Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.

Provided by papergoddess

Categories     Meat

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs beef round steak or 2 lbs beef chuck, diced
2 cups chopped carrots
1 stalk celery, diced
1/2 green pepper, diced
1 large onion, chopped
1 (16 ounce) can tomatoes, cut up
1/2 cup frozen corn
1/2 cup frozen green beans
2/3 cup barley
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules or 2 beef bouillon cubes
2 teaspoons salt
3/4 teaspoon dried basil
5 cups water

Steps:

  • In skillet brown beef.
  • Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
  • Put meat on top.
  • Combine tomatoes, barley, parsley, bouillon, salt and basil.
  • Pour over meat.
  • Add water.
  • DO NOT STIR.
  • Cover and cook on LOW for 10-12 hours.

BEEF BARLEY SOUP



Beef Barley Soup image

This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!

Provided by Ashley Fehr

Categories     Soup

Time 1h5m

Number Of Ingredients 14

1 tablespoon oil
1 lb beef (cut into cubes)
1 small onion (finely diced)
3-4 large carrots (peeled and diced)
2 ribs celery (chopped)
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
5 cups low sodium beef broth
3/4 cup pearl or pot barley (rinsed)
3 tablespoons tomato paste
2 bay leaves
fresh parsley

Steps:

  • In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
  • Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
  • Add garlic, salt, thyme and pepper and cook and stir 1 minute.
  • Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
  • Serve with a sprinkle of fresh parsley if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Protein 20 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1087 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

HEALTHY BEEF BARLEY SOUP



Healthy Beef Barley Soup image

Healthy Beef Barley Soup Recipe is a delicious, cozy dinner. Made with only a few ingredients in your instant pot, crockpot or stove top. This easy soup is a healthier version of an old fashioned recipe - truly the best beef barley soup!

Provided by The Clean Eating Couple

Categories     Main Course

Time 40m

Number Of Ingredients 14

2 lbs beef stew meat ( cut into small pieces)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon fresh rosemary
4 bay leaves
1 cup onion (finely chopped)
2 cups carrots (sliced in small pieces)
1 cup celery (finely chopped)
2 tablespoons tomato paste
2 quarts beef broth
1 cup pearl barley (uncooked)
1 parmesan cheese rind ((optional))

Steps:

  • Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes
  • When meat is browned, add spices, veggies, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine
  • Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.
  • Remove bay leaves + parmesan cheese rind. Stir + enjoy!
  • Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
  • Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.
  • Remove bay leaves + parmesan cheese rind. Stir + enjoy!
  • In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
  • When meat is browned, add veggies and sauté for an additional 5 minutes
  • Add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine.
  • Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.
  • Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Nutrition Facts : ServingSize 1.5 cups, Calories 340 kcal, Carbohydrate 26 g, Protein 37 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 221 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 6 g

BEEF BARLEY SOUP



Beef Barley Soup image

Give homemade beef stock a chance to shine in this classic, comforting soup recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 pound stew beef, cut into 1/2-inch pieces
1 medium-size yellow onion, coarsely chopped
2 medium carrots, cut into 1/4-inch coins
1 medium garlic clove, finely minced
6 cups Rich Beef Stock or low-sodium canned beef broth
1/4 cup barley, rinsed
2 teaspoons coarsely chopped fresh thyme
Parsley, for garnish

Steps:

  • In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
  • Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
  • Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
  • Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
  • Ladle into deep bowls and serve, garnished with parsley.

OLD-FASHIONED HEARTY BEEF BARLEY SOUP



Old-Fashioned Hearty Beef Barley Soup image

A satisfying soup that warms you from the inside out. The beef is slowly simmered and what remains is delicious broth that is made richer with the addition of red wine and spicy V-8 Juice.

Provided by Marisa Franca @ All Our Way

Categories     Hearty soup     main dish

Time 4h15m

Number Of Ingredients 14

3 pounds beef chuck - blade cut - 2 1/4 pounds ground and 3/4 pound diced (may sub pork ** see notes below)
2 Tablespoons butter
2 Tablespoons olive oil
4 medium stalks celery (chopped)
2 medium onions (chopped)
5 cloves garlic (chopped)
1/4 cup Italian parsley (chopped)
Thyme - 4 sprigs
3 bay leaves
1 quart Spicy V-8 Juice
1/4 cup red wine
2 cups beef broth
3/4 cup barley -- not instant (***see notes if gluten intolerant. )
Salt and Pepper to taste

Steps:

  • In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
  • In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
  • Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
  • Add the beef back into the pot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat to a low boil, add the barley and let it come to a simmer and cover.
  • Continue to cook covered stirring occasionally. Simmer for 4 - 5 hours until meat is tender and barley is done.
  • Taste to make sure the salt and pepper is to your taste.
  • In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a slow cooker.
  • In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
  • Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
  • Add the ingredients to the beef in the crockpot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat on high for 1 hour then continue to on low, add the barley and continue for an additional 7 hours.
  • Check to make sure the meat is tender and the barley is done. Taste to make sure the salt and pepper is to your taste.

Nutrition Facts : Calories 377 kcal, Carbohydrate 17 g, Protein 29 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 334 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF AND BARLEY SOUP III



Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

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

Yield 12

Number Of Ingredients 15

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

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.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

QUICK BEEF & BARLEY SOUP



Quick Beef & Barley Soup image

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.

Provided by EatingWell Test Kitchen

Categories     Healthy Sirloin Steak Recipes

Time 40m

Number Of Ingredients 13

8 ounces sirloin steak, trimmed and cut into bite-size pieces
½ teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
¾ cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
¼ teaspoon salt
1-2 teaspoons red-wine vinegar

Steps:

  • Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
  • Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
  • Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.6 g, Cholesterol 29.6 mg, Fat 9 g, Fiber 4.6 g, Protein 19.7 g, SaturatedFat 2 g, Sodium 331.6 mg, Sugar 4.2 g

TRADITIONAL BEEF AND BARLEY SOUP RECIPE



Traditional Beef and Barley Soup Recipe image

Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.

Provided by Chef Billy Parisi

Categories     Soup

Number Of Ingredients 17

8 ounces roughly chopped bacon
2 pounds cubed beef stew meat
2 tablespoons olive oil (optional)
2 peeled small diced yellow onions
3 thinly sliced leeks
4 finely minced garlic cloves
3 peeled medium diced carrots
3 medium diced celery stalks
1 peeled medium diced parsnip
1 peeled medium diced turnip
2 bay leaves
12 cups beef stock
2 cups pearl barley
¼ cup chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
sea salt and pepper to taste

Steps:

  • In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
  • Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
  • Take the beef out and set it to the side.
  • If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
  • Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
  • Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
  • Finish with herbs, salt, and pepper, and serve.

Nutrition Facts : Calories 397 kcal, Carbohydrate 39 g, Protein 28 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 671 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

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