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
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BRISKET BARLEY SOUP WITH CRISPY KALE
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy. As it simmers, the brisket cubes soften enough so you can cut them with your spoon. The chewiest thing in the soup will be the barley, but in a good way. Some slabs of brisket comes more thoroughly trimmed than others, so you may have to do some knife work when you get it home. But fear not, if your broth ends up a little greasy, just chill it and then spoon the fat off the top when it's cold.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season brisket with 1 tablespoon salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes to 1 hour.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add brisket in batches and cook, turning occasionally, until well-browned, 8 to 10 minutes per batch. Drizzle in additional oil if pan seems dry. Transfer browned meat to a paper towel-lined plate to drain. Add leek, celery and garlic to pan; cook until soft, about 7 minutes.
- Return meat to pot. Pour in 12 cups water, thyme, and bay leaves. Bring liquid to a simmer over medium heat. Cook, part covered, for 1 hour. Stir in carrots, parsnips, turnips, barley and remaining 1/2 tablespoon salt and 1 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Stir in vinegar. Taste and adjust seasonings, if necessary.
- Just before serving make the kale: heat oven to 450 degrees. Make sure kale is very dry, then toss kale with remaining 1 tablespoon oil and a pinch of salt. Spread it out on one or two baking sheets. It should fit in one layer without crowding. Roast until leaves are crisp in places (some spots will still be soft), 5 to 10 minutes. Serve kale on top of soup.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 27 grams, Carbohydrate 29 grams, Fat 52 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 838 milligrams, Sugar 5 grams, TransFat 0 grams
BEEF BARLEY SOUP
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
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.
BEST BEEF BARLEY SOUP
This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!
Provided by CountryLady
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large Dutch oven.
- Saute onions and garlic.
- Add veggies and cook for about 10 minutes.
- Add broth, water and barley.
- Cover the pot and bring to a boil.
- Add Worcestershire, spices and beef.
- Stir in demi-glace.
- Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
SMOKED BEEF BARLEY SOUP
A rich hearty soup using leftover smoked beef. Brisket, sirloin, or other smoked beef can work. Delicious comfort food for cold winter months.
Provided by Steve Cylka
Categories Soup
Time 1h15m
Number Of Ingredients 11
Steps:
- In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 6-8 minutes, stir in the beef.
- Cook, stirring often, for another 5 minutes.
- Add the water, beef broth and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
- Let the soup cook at a low rolling boil for 30-45 minutes. The barley should be fully cooked and the beef should be tender.
THE BEST BEEF AND BARLEY SOUP
Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty soup your family will ask for all winter long.
Provided by Caytlin McCleery
Categories Main Dish
Time 2h50m
Number Of Ingredients 21
Steps:
- In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
- Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
- Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
- Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
- Add in the barley and let cook for another 60 minutes, stirring occasionally.
- Remove thyme sprigs and bay leaves before serving.
- Season with more salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 350 kcal, Carbohydrate 32 g, Protein 30 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 971 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEEF, VEGETABLE AND BARLEY SOUP
Steps:
- Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.
OLD FASHIONED BARLEY SOUP
Make and share this Old Fashioned Barley Soup recipe from Food.com.
Provided by Allyoop
Categories Grains
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place barley in a bowl, cover with tepid water.
- Let soak for 1 hour.
- (Do not use pearl barley for this soup).
- Place cold water, beef brisket, course salt in soup kettle.
- Add the drained barley.
- Bring to boil over low heat and skim the surface.
- Add 1/2 cup of cold water and continue to skim.
- This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour.
- When all the scum has been removed, add the remaining ingredients.
- Bring to boil, cover, leaving a 1 in.
- opening.
- Simmer for 3 hours over low heat.
- Add 3 tbsp butter and the juice together with the rind of the lemon.
- Do not boil once the butter has been added.
- Served garnished with chopped parsley or chervil.
Nutrition Facts : Calories 151.3, Fat 0.9, SaturatedFat 0.2, Sodium 1207.8, Carbohydrate 33.6, Fiber 7.9, Sugar 3.6, Protein 5
BRISKET BEEF BARLEY SOUP
Alton Brown, when cooking a brisket, advised to cut the smaller end off and make it into a soup. So here is the soup we made from the brisket tip! We LOVE this soup!! **NOTE** The amount of water you need depends on how high you boil the soup, and how concentrated you want your broth. please taste the soup through the cooking process, add more water if you think it needs it
Provided by Helene Mulvihill @WeBakeinTX
Categories Beef Soups
Number Of Ingredients 10
Steps:
- In large stockpot, boil brisket tip in water with onions, celery, black pepper and barley for about an hour.
- remove brisket from stockpot, and cut into bite sized pieces. return to soup and simmer for another hour. Add beef stock and parsley. bring to boil, then reduce heat to a high simmer.
- add carrots, wait about 10 minutes then add potatoes. Soup is done when potatoes and carrots are softened. about 15 minutes.
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