Lazy Tomato Beef Barley Soup Recipes

BEEF BARLEY SOUP

Steps:

• In a dutch oven, brown meat in oil on all sides, drain.
• Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Add the barley and simmer for 45 minutes longer or until barley is tender.

BEEF BARLEY SOUP WITH TOMATOES

Steps:

• In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
• Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
• Remove from oven and add all of the remaining ingredients.
• Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
• Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.