Beef Barley Lentil Soup Recipes

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BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

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.

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

BARLEY, LENTIL AND MUSHROOM SOUP



Barley, Lentil and Mushroom Soup image

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Provided by Diana Hagewood Smith

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

Time 1h30m

Yield 8

Number Of Ingredients 14

¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
  • Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP



Slow-Cooker Bistro Lentil-Barley Soup image

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Steps:

  • Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  • Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

LENTIL BARLEY SOUP



Lentil Barley Soup image

Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped
1 can (28 ounces) crushed tomatoes, undrained

Steps:

  • In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

LENTIL SOUP WITH BEEF AND BARLEY



Lentil Soup With Beef and Barley image

Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!

Provided by Atomic Girl Cooks

Categories     Lentil

Time 22m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 lb lean ground beef
1 cup split yellow lentils, washed
1/4 cup pearl barley
6 cups vegetable stock or 6 cups water
1 (10 ounce) can beef broth
1 large onion, chopped
1 garlic clove, minced
1 large carrot, diced
1 large celery rib, diced
2 cups canned stewed tomatoes, crushed
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
salt
pepper
parsley, chopped (for garnish)

Steps:

  • In large, heavy pot, brown beef lightly.
  • Drain off fat.
  • Add lentils, barley, water or stock, and beef broth.
  • Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
  • Add remaining ingredients and simmer about 1 1/2 hours.
  • Add extra liquid to give thickness desired.
  • Salt and pepper to taste.
  • Serve sprinkled with chopped parsley, if desired.

Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6

LENTIL SOUP WITH BEEF AND BARLEY



Lentil Soup With Beef and Barley image

This soup is thick and flavorful and can be a lifesaver on those days before payday! It can be extended with more liquid; more veggies can be added or the beef can be replaced with sausage meat, ground veal or ground pork. It freezes and reheats well. Serve with good brown bread or biscuits. I have even tossed in a can of beans in tomato sauce. Good stuff!

Provided by Gwen35

Categories     Vegetable

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

3/4-1 lb lean ground beef
1 cup lentils, washed
1/4 cup barley
6 cups water or 6 cups vegetable stock
1 (10 ounce) can beef broth
1 large onion, chopped
1 -2 garlic clove, minced
1 large carrot, diced
1 large celery rib, diced
1 (28 ounce) can tomatoes, diced
1 small bay leaf, crumbled
1/4 teaspoon thyme
1/4 teaspoon basil
salt and pepper, to taste
parsley, chopped for garnish

Steps:

  • In a large non-stick pot, brown beef lightly and drain off fat.
  • Add lentils, barley, water or stock and beef broth.
  • Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
  • Add remaining ingredients and simmer about 1 to 1-1/2 hours
  • Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 126, Fat 3.9, SaturatedFat 1.5, Cholesterol 22.1, Sodium 147.9, Carbohydrate 12.9, Fiber 3.9, Sugar 3.6, Protein 10.5

SLOW-COOKER BEEF AND BARLEY SOUP



Slow-Cooker Beef and Barley Soup image

This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip
1 quart chicken stock
3 medium carrots, sliced 1/2-inch-thick
1 large yellow onion, chopped
1/2 cup pearl barley
2 fresh thyme sprigs or 2 dried bay leaves
1/2 ounce dried porcini, crushed or chopped into small pieces
Kosher salt (Diamond Crystal) and black pepper
2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

Steps:

  • In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
  • If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Provided by Cynthia Paige Ward

Categories     Soup/Stew     Bean     Tomato     Vegetable     Low Cal     High Fiber     Lunch     Barley     Lentil     Winter     Healthy     Bon Appétit     North Carolina     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
6 14 1/2-ounce cans (about) beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
1/4 cup chopped fresh parsley (optional)

Steps:

  • Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
  • Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
  • Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

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2017-08-31 Add onion, garlic, carrot, celery, thyme, salt and pepper. Cook over medium-high heat to soften, about 2 minutes. Add tomato paste, stirring to coat vegetables. Add barley, beef broth, 3 cups (750 mL) water and stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes.
From thinkbeef.ca


BEEF BARLEY SOUP | HEARTY & COMFORTING SOUP RECIPE | MANTITLEMENT
2021-10-06 Bring to a boil and reduce to a simmer for 45 minutes until the beef is tender. Taste the soup and adjust the seasonings if needed. Add the pearl barley to the pot, stir and cook another 30 minutes. Stir in fresh, chopped parsley and then serve in bowls with grated parmesan cheese and fresh black pepper on top.
From mantitlement.com


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