ROAST BEEF AND BARLEY SOUP
When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 323mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
LEFTOVER ROAST - BEEF BARLEY SOUP
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
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
LEFTOVER ROAST - BEEF BARLEY SOUP RECIPE - (3.5/5)
Provided by á-11084
Number Of Ingredients 14
Steps:
- 1. In a large saucepan, saute carrot, celery & onion in butter until translucent. 2. Add the broth, water, beef, tomatoes, tomato paste, barley, salt, pepper, basil and oregano; bring to a boil. 3. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally. 4. Add the peas and simmer uncovered for 5 minutes.
BEEF BARLEY SOUP FOR 2
Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.-Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 206 calories, Fat 4g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 650mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Provided by PalatablePastime
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- Stir in the chopped cooked beef.
- Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- Bring mixture to a boil and stir in uncooked egg noodles.
- Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
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
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.
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