BEEF BARLEY SOUP WITH SPINACH...
Make and share this Beef Barley Soup With Spinach... recipe from Food.com.
Provided by Lucky.Wife
Categories One Dish Meal
Time 2h20m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
- Reduce heat cover and simmer 1 hour.
- Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
- Stir in spinach remove from heat. Let stand covered 5 minutes.
Nutrition Facts : Calories 662.4, Fat 44.4, SaturatedFat 17.8, Cholesterol 152, Sodium 472, Carbohydrate 19.5, Fiber 3.9, Sugar 0.3, Protein 44.5
MOM'S ITALIAN BEEF BARLEY SOUP
The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
Provided by RUSTEE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
- Cover, and cook on Low for 5 hours.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g
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
GROUND BEEF, SPINACH AND BARLEY SOUP
Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.
Provided by tucker.shawn
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
- Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
- Bring to a boil over high heat.
- Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
- Stir in spinach and cook until spinach starts to wilt.
- Garnish as desired.
GROUND BEEF AND BARLEY SOUP
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
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.
MUSHROOM SPINACH BARLEY SOUP
Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids-and guaranteed to warm body and soul. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (about 3 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender. , Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.
Nutrition Facts :
BEEF BARLEY SOUP WITH LEMON
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
- Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
- Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
- Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
- Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams
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