Brisket Beef Barley Soup Recipes

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BEEF AND BARLEY SOUP I



Beef and Barley Soup I image

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Provided by Martha Dibblee

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

Time 8h20m

Yield 16

Number Of Ingredients 10

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
½ teaspoon ground black pepper
2 'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Steps:

  • Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
  • Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  • Remove and discard onion, bouquets garnis, celery, and parsley.
  • Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 12.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 744 mg, Sugar 1.3 g

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

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.

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

BEST BEEF BARLEY SOUP



Best Beef Barley Soup image

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

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

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.

CLASSIC BEEF BARLEY SOUP



Classic Beef Barley Soup image

An easy classic beef barley soup with lots of flavor! Feel free to add in any extras of your choice, I like to add in chili flakes and jalapeno peppers for some heat, I also like to sprinkle some fresh grated Parmesan cheese on top of the soup in the bowl

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 2h20m

Yield 3-4 serving(s)

Number Of Ingredients 12

2/3 cup pearl barley
1 1/2 lbs lean ground beef
1 medium onion, chopped
4 large garlic cloves, minced (optional, can use more I always do)
1 -2 teaspoon dried thyme (optional or to taste)
4 carrots (peeled and finely chopped)
2 celery ribs, diced
3 (10 1/2 ounce) cans beef consomme, undiluted
2 cups water
1 (10 1/2 ounce) can tomato soup, undiluted
1 -2 bay leaf
salt & freshly ground black pepper

Steps:

  • In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
  • Add the remaining ingredients to pot.
  • Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.

Nutrition Facts : Calories 714.6, Fat 24.1, SaturatedFat 9.5, Cholesterol 147.4, Sodium 2565.8, Carbohydrate 64.3, Fiber 11.7, Sugar 14.3, Protein 60.6

SLOW COOKER BEEF BARLEY SOUP



Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

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

Time 8h10m

Yield 10

Number Of Ingredients 13

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

  • In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  • Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

BRISKET BARLEY SOUP WITH CRISPY KALE



Brisket Barley Soup with Crispy Kale image

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

3 pounds brisket, fat trimmed, cut into 1-inch cubes
1 1/2 tablespoons coarse kosher salt, more as needed
1 1/2 teaspoons black pepper, more as needed
3 tablespoons extra-virgin olive oil, more as needed
3 leeks, thinly sliced
2 celery stalks, diced
2 garlic cloves, finely chopped
3 thyme sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 medium turnips or kohlrabi, peeled and cut into 1/2-inch cubes
2/3 cup pearled barley
2 teaspoons white wine vinegar, more as needed
10 ounces Tuscan kale (1 large bunch or 2 small), ribs removed and leaves sliced 1-inch thick

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

EASY BEEF BARLEY SOUP



Easy Beef Barley Soup image

"This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion." Carole Lanthier - Courtice, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound lean ground beef (90% lean)
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 teaspoons all-purpose flour
3 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1/3 cup medium pearl barley
1 can (5 ounces) evaporated milk
2 tablespoons tomato paste

Steps:

  • In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley., Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.

Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

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.

LEFTOVER ROAST - BEEF BARLEY SOUP



Leftover Roast - Beef Barley Soup image

I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!

Provided by Magicduo

Categories     Roast Beef

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon margarine or 1 tablespoon butter
8 cups beef broth (if you don't have enough, make up the rest with water)
2 cups chopped cooked boneless beef roast (or steak)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup quick-cooking barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen peas

Steps:

  • In a large saucepan, saute carrot, celery & onion in butter until translucent.
  • Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
  • Add the peas and simmer uncovered for 5 minutes.

Nutrition Facts : Calories 68.3, Fat 0.4, SaturatedFat 0.1, Sodium 311.4, Carbohydrate 14, Fiber 3.5, Sugar 1.3, Protein 2.6

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

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

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

CLASSIC BEEF AND BARLEY SOUP



Classic Beef and Barley Soup image

Hearty and delicious beef and barley soup, with tender beef, barley and lots of vegetables. A great dinner soup!

Provided by Jennifer

Categories     Soup

Time 2h35m

Number Of Ingredients 18

1 lb. stewing beef cubes
4 cups water
3/4 tsp Kosher salt
2 1/2 Tbsp red wine vinegar
1 Tbsp olive oil
1 clove garlic (roughly chopped)
1/2 cup onion (diced)
1 cup celery (finely diced)
1 cup carrots (diced or thinly sliced)
1/3 cup red wine (optional, can omit)
1/3 cup tomato paste (1/2 of a small can)
Beef (from above)
4 cups beef broth (plus more, as needed)
1/3 cup pearl barley
1 bay leaf
Dash Worcestershire Sauce
3-4 Tbsp fresh parsley (finely chopped)
Salt and pepper (as needed, to taste)

Steps:

  • Pre-cook the beef: Combine the water, beef, red wine vinegar and salt in a large pot. Bring to a boil, then reduce heat to low and gently simmer for 1 1/2 hours. Drain, discarding liquid and reserving the beef. Allow to cool slightly, then chop into desired size for soup (or make ahead and refrigerate until needed).
  • For the soup: In a large soup pot, heat the oil over medium heat. Add the garlic, onion, celery and carrots to the pot and cook, stirring, for 6-7 minutes. Add red wine to the pot and allow to cook until mostly evaporated. Add the tomato paste and stir in. Cook the tomato paste with the vegetables for about 1 minute. Add the beef broth, cooked beef pieces, pearl barley and bay leaf. Stir to combine.
  • Bring mixture to a boil, then reduce heat to medium low and allow soup to simmer gently for 60-75 minutes. Watch the soup as it cooks and stir regularly. As the barley cooks, it will absorb the liquid. You may find that you need to add additional beef broth to the pot as the soup cooks. You don't want the soup to get too dry or the barley will sink to the bottom of the pot and may scorch. Ideally, add a bit of broth more often, rather than adding a lot all at one time, so you don't end up with too much broth in the pot and a thinner soap than you want.
  • Taste test the soup to make sure the barley and carrots are tender. If not, cook a little bit longer. If soup is too thick, add a bit more broth at the end of cooking to thin it as desired. Stir in the Worcestershire sauce and parsley. Taste soup for seasoning and add additional salt and some freshly ground pepper, to taste.

Nutrition Facts : Calories 168 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 1124 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

BACON-BEEF BARLEY SOUP



Bacon-Beef Barley Soup image

Here's a robust dish that's perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. -Cathy Peterson, Menominee, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h40m

Yield 7 servings.

Number Of Ingredients 12

4 bacon strips, chopped
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 medium onion, chopped
4 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups fresh baby carrots, cut in half lengthwise
1 cup frozen corn
1/4 cup medium pearl barley
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 jar (12 ounces) home-style beef gravy
1/2 teaspoon pepper
Mashed potatoes, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.

BEEF, VEGETABLE AND BARLEY SOUP



Beef, Vegetable and Barley Soup image

Categories     Soup/Stew     Bean     Beef     Garlic     Mushroom     High Fiber     Barley     Celery     Carrot     Winter     Bon Appétit

Yield Makes 6 to 8 (main-course) servings

Number Of Ingredients 11

1 2 3/4-pound piece flat-cut brisket, cut into 1-inch cubes
8 cups canned beef broth
3 8-ounce cans tomato sauce
4 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, chopped
1 large onion, chopped
1/3 cup pearl barley, rinsed
6 large garlic cloves, chopped
3 bay leaves
1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
3 15- to 16-ounce cans kidney beans, undrained

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.

BEEF BARLEY SOUP



Beef Barley Soup image

I found this recipe in a Better Homes and Gardens cookbook that was a gift from my sister. I used to make this soup a lot when I was a stay-at-home mom and still like to cook up a pot occasionally on the weekend when short ribs are on special.

Provided by Irmgard

Categories     Grains

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs short rib of beef
5 cups water
1 (16 ounce) can tomatoes, cut up
1 large onion, sliced
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil, crumbled
2 cups sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
2/3 cup quick-cooking barley
1/4 cup snipped parsley

Steps:

  • In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
  • Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
  • Simmer, covered, for 1-1/2 hours.
  • Add carrots, celery, green pepper, barley, and parsley.
  • Simmer, covered, 45 minutes more.
  • Remove meat and bones.
  • Chop meat; discard bones.
  • Skim excess fat from soup.
  • Return meat to soup; heat through.

Nutrition Facts : Calories 529.1, Fat 41.7, SaturatedFat 18, Cholesterol 86.2, Sodium 677.1, Carbohydrate 19.2, Fiber 4.9, Sugar 4.3, Protein 19.4

BRISKET BEEF BARLEY SOUP



Brisket Beef Barley Soup image

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

1 - brisket tip (about 1 1/2 lb)
1 1/2 gallon water (to taste)
1 large onion, chopped
5 medium celery, chopped, with greens
1 teaspoon(s) black pepper
1/2 cup(s) pearl barley
2 large containers of swanson beef stock
1 large fistful of dried italian parsley
6 large carrots, cubed
5 large potatoes, peeled and cubed

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.

BEEF AND BARLEY SOUP



Beef And Barley Soup image

Provided by Marian Burros

Categories     lunch, soups and stews, main course

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

4 cups canned tomatoes
3/4 pound boneless chuck, cut in 1 1/2 inch cubes
Salt and pepper to taste
Celery tops from 1/2 bunch
2 sprigs parsley
1/4 cup regular barley
1 cup tomato juice
1/2 pound green beans, tips cut off, washed and cut in half
1/2 cup coarsely chopped rutabaga
1 1/2 cups coarsely chopped cabbage
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup thinly sliced onion

Steps:

  • Drain the liquid from the tomatoes and reserve. Add enough water to liquid to make one quart.
  • Place in large kettle with beef, salt and pepper to taste, celery tops and parsley. Cover and cook slowly for one hour.
  • Add barley. Cook one hour longer.
  • Remove and discard celery tops and parsley. Add tomato juice, reserved tomatoes and remaining ingredients.
  • Bring to a boil. Reduce heat and cook about 45 minutes.
  • Serve immediately, refrigerate or freeze. To serve reheat.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams

OLD-FASHIONED BEEF AND BARLEY SOUP



Old-Fashioned Beef and Barley Soup image

Make and share this Old-Fashioned Beef and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs beef chuck, cut into 1/2-inch pieces (can use sirloin)
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 medium onions, coarsely chopped
8 ounces cremini mushrooms, quartered
1 1/2 teaspoons dried thyme
4 medium carrots, coarsely chopped
3 stalks celery & leaves, coarsely chopped
3 tablespoons tomato paste
1 cup red wine (Merlot, Chianti, Barolo, Cabernet)
6 cups beef broth
1/2 cup pearl barley

Steps:

  • Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
  • Heat the oil in a large skillet over high heat.
  • Add in the meat a few pieces at a time and brown on all sides.
  • Transfer the browned meat to the insert of a 5-7 quart slow cooker.
  • Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
  • Transfer the contents of the skillet to the slow cooker.
  • Add the carrots and celery to the slow cooker and stir to combine.
  • Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
  • Transfer the tomato mixture to the slow cooker and add the broth and barley.
  • Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
  • Season with salt and pepper, if needed before serving.

Nutrition Facts : Calories 473.5, Fat 28.3, SaturatedFat 10.4, Cholesterol 97.8, Sodium 836.4, Carbohydrate 19.3, Fiber 4, Sugar 4.4, Protein 29.7

BEEF AND BARLEY SOUP IV



Beef and Barley Soup IV image

Hearty and delicious!

Provided by BRYNN1

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

Time 3h10m

Yield 20

Number Of Ingredients 7

1 pound cubed beef stew meat
1 beef soup bone
¼ cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste

Steps:

  • In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
  • Place onion and celery in pot and continue to simmer 2 hours more.
  • Remove onion, carrots, bone and celery. Season with salt and serve.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.4 g, Cholesterol 20 mg, Fat 5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 24.1 mg, Sugar 0.7 g

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