Heartwarming Beef Barley Soup Recipes

BEEF-BARLEY SOUP

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

Steps:

• Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
• Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
• Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
• Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
• Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
• Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.

HEARTY BEEF AND BARLEY SOUP

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.

HEARTY HAMBURGER SOUP

Steps:

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

BEEF AND BARLEY SOUP III

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.

HEARTWARMING BEEF-BARLEY SOUP

Steps:

• Trim fat from meat, cut meat into 1/2-inch cubes.
• In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
• Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
• Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.

HEARTWARMING BEEF-BARLEY SOUP

Steps:

• Trim fat from meat, cut meat into 1/2-inch cubes.
• In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
• Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
• Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.

HEARTWARMING BEEF-BARLEY SOUP

Steps:

• Trim fat from meat, cut meat into 1/2-inch cubes.
• In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
• Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
• Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.