Healthy Beef Barley Soup Recipes

QUICK BEEF & BARLEY SOUP

Steps:

• Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
• Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

HEALTHY BEEF BARLEY SOUP

Steps:

• Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes
• When meat is browned, add spices, veggies, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine
• Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!
• Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
• Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!
• In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
• When meat is browned, add veggies and sauté for an additional 5 minutes
• Add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine.
• Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!

BEEF AND BARLEY SOUP: HEAVENLY, HEALTHY, AND HEARTY

Steps:

• Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
• Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
• Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
• Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
• COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

BEEF MUSHROOM BARLEY SOUP

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.

BEEF AND BARLEY SOUP III

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.

HEARTY BEEF AND BARLEY SOUP

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.

BEEF BARLEY SOUP

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.

EASY BEEF BARLEY SOUP

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.

BEEF-BARLEY SOUP

Steps:

• In skillet brown beef.
• Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
• Put meat on top.
• Combine tomatoes, barley, parsley, bouillon, salt and basil.
• Pour over meat.
• Add water.
• DO NOT STIR.
• Cover and cook on LOW for 10-12 hours.