Tomato Beef Barley Soup Recipes

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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

TOMATO BEEF BARLEY SOUP



Tomato Beef Barley Soup image

When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 11

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

Steps:

  • In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.

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

LAZY TOMATO BEEF BARLEY SOUP RECIPE



Lazy Tomato Beef Barley Soup Recipe image

A delicious slow cooker soup recipe made with a beef-tomato broth, tender chunks of beef, flavorful veggies and soft, chewy barley. A perfect one pot dump and go meal.

Provided by The Lazy slow cooker

Categories     Brunch     dinner     lunch     Soup

Time 8h15m

Number Of Ingredients 13

2 lbs beef cut into cubes or stew meat
28 oz can crushed tomato
1 cup carrots, diced (about 2 carrots)
1 cup celery, diced (2-3 large stalks)
1 medium onion, diced
1 cup barley
5-6 pieces sliced, dried shiitake mushroom (can use about 10 fresh mushrooms, sliced instead)
1½ tbsp minced garlic
1 tbsp Steak/Worcestershire Sauce
½ tsp thyme
¼ tsp fresh ground black pepper
8 cups beef broth
2 bay leaves

Steps:

  • place liner in slow cooker, if using
  • add all ingredients except bay leaves into slow cooker and stir
  • place bay leaves on top and cover
  • cook on low for 8-10 hours
  • remove bay leaves prior to serving.
  • Enjoy!

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

TOMATO BARLEY SOUP



Tomato Barley Soup image

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

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

Time 1h

Yield 6

Number Of Ingredients 11

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  • Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  • Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

TOMATO, BEEF AND BARLEY SOUP



Tomato, Beef and Barley Soup image

Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
2 cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup
2 cups water
1/2 cup uncooked quick-cooking barley
1 cup sliced celery
1 cup frozen mixed vegetables (from 1-lb bag)
6 tablespoons shredded fresh Parmesan cheese

Steps:

  • In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
  • Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g

GROUND BEEF AND BARLEY SOUP



Ground Beef and Barley Soup image

I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1-1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf

Steps:

  • In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.

TOMATO, BEEF AND BARLEY SOUP



Tomato, Beef and Barley Soup image

Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 10 servings, about 1 cup each

Number Of Ingredients 7

1-1/2 lb. boneless beef chuck roast, cut into 1/2-inch pieces
1 cup each chopped carrots, celery and onions
3 cups water
1 carton (32 oz.) fat-free reduced-sodium beef broth
1 cup OLIVO by CLASSICO Roasted Garlic Pasta Sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup quick-cooking barley, uncooked

Steps:

  • Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
  • Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
  • Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

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

TOMATO AND BARLEY SOUP



Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

  • Heat the olive oil in a large pot.
  • Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
  • While they are cooking pour the barley into a dish with water to cover.
  • Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
  • Drain the barley and add to the pot.
  • Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
  • Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

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