Irish Barley Beef Soup Recipes

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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

IRISH BARLEY BEEF SOUP



IRISH BARLEY BEEF SOUP image

Categories     Beef

Number Of Ingredients 17

Irish beef barley soup
1 tablespoon olive oil
¾ pound boneless beef top round steak trimmed and cut into ½ pieces.
3 cans (about 14 ounces each) beef broth
2 cups cubed potatoes
1 can (about 14 ounces) diced tomatoes
1 cup chopped onion
1 cup sliced carrots
½ cup uncooked pearl barley
1 tablespoon cider vinegar
2 teaspoons caraway seeds
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups sliced green beans
Add ½ cup split peas

Steps:

  • Heat oil in large saucepan over medium heat. Add beef; cook and stir until brown on all sides. Stir in broth, potatoes, tomatoes, onion, carrots, barley, vinegar, caraway seeds, marjoram, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to low; cover and simmer about 2 hours or until beef is fork-tender, uncovering saucepan and adding green beans during last 30 minutes of cooking. Add ½ cup split peas

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

ITALIAN BEEF AND BARLEY SOUP



Italian Beef and Barley Soup image

found this on another site....i love beef and barley of any kind so I thought I would try this one out, let me know what you think!

Provided by Jo Coburn

Categories     Low Cholesterol

Time 8h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs extra lean ground beef
1 tablespoon olive oil
4 carrots, cut into 1/4 inch slices
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup pearl barley
29 ounces beef broth
1 (12 ounce) can Italian-style diced tomatoes (or add 1 TBS italian seasoning)

Steps:

  • Heat oil in large pan.
  • Brown ground beef over medium high heat.
  • Drain/rinse well.
  • Place carrots and onion in slow cooker. Sprinkle with thyme, rosemary and pepper.
  • Top with barley and meat.
  • Pour broth and tomatoes with juice over meat.
  • Cover; cook on LOW 8 to 10 hours.

Nutrition Facts : Calories 262, Fat 8.6, SaturatedFat 3.1, Cholesterol 70.3, Sodium 620.6, Carbohydrate 17.6, Fiber 4, Sugar 4.5, Protein 28.1

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

CORNED BEEF AND BARLEY SOUP



Corned Beef and Barley Soup image

I love corned beef and love to find new ways to prepare it. This homey Irish soup is adapted from " The New Professional Chef".

Provided by Lorac

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs corned beef brisket, cubed
4 tablespoons olive oil
2 quarts beef broth
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bunch parsley, chopped
2 medium onions, chopped
2 celery ribs, chopped
2 carrots, chopped
8 ounces pearl barley
2 (14 1/2 ounce) cans diced tomatoes

Steps:

  • Heat oil in a large pot, add corned beef and brown thoroughly.
  • Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
  • Add tomatoes and simmer 1/2 hour.

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 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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