Irish Barley Beef Soup Recipes

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.

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.

CORNED BEEF AND BARLEY SOUP

Steps:

• Heat oil in a large pot, add corned beef and brown thoroughly.
• Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
• Add tomatoes and simmer 1/2 hour.

IRISH LAMB-AND-BARLEY SOUP

Steps:

• Place a Dutch oven coated with cooking spray over medium-high heat until hot.
• Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
• Discard bay leaf.

IRISH BARLEY BEEF SOUP

Steps:

• Heat oil in large saucepan over medium heat. Add beef; cook and stir until brown on all sides. Stir in broth, potatoes, tomatoes, onion, carrots, barley, vinegar, caraway seeds, marjoram, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to low; cover and simmer about 2 hours or until beef is fork-tender, uncovering saucepan and adding green beans during last 30 minutes of cooking. Add ½ cup split peas