OLD-FASHIONED HEARTY BEEF BARLEY SOUP
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
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
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
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
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