ONE POT BEEF BARLEY SOUP
Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.
Provided by Abeer
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Heat butter and oil in a large nonstick pot over medium high heat.
- Add meat and cook until golden brown..
- Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.
- Add tomato sauce, tomato paste, broth.
- Cover and cook for 25 minutes.
- Mix in potatoes, celery, carrots, barley.
- Cover and cook for 25 minutes.
- Add corn and peas.
- Cover and cook for another 10 minutes.
- Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.
- Garnish with parsley and enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 26 g, Protein 33 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 1478 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
BEEF BARLEY SOUP WITH KALE
This Beef Barley Soup with Kale is the perfect warm and comforting soup made with tender beef, fresh veggies and barley.
Provided by Chrissie
Categories Main Course Main Dish Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat a large pot over medium high heat and add the olive oil.
- Pat the cubes of beef dry and season them with salt and pepper.
- Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
- Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
- Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
- Add the beef stock, cooked barley, and add the beef back into the pot.
- If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
- Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
- Add the kale, stir well and cook for 5 more minutes, covered.
- Serve with crusty bread.
Nutrition Facts : ServingSize 1 cup, Calories 327 kcal, Carbohydrate 22 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 628 mg, Fiber 3 g, Sugar 4 g
SLOW COOKER BEEF BARLEY SOUP
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
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
CROCK POT BEEF BARLEY SOUP
This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.
Provided by Chippie1
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Layer in crock pot.
- Vegetables and meat.
- Barley, beef broth, and spices.
- Cover with water.
- DO NOT STIR.
- Cook on low 10 hours; high 6 hours, or combination of above.
BEEF BARLEY SOUP
Steps:
- Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
- Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 32 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 835 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT® BEEF AND BARLEY SOUP
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Generously season beef with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
- Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
CROCKPOT BEEF BARLEY SOUP
This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!
Provided by The Chunky Chef
Categories Entree Main Course
Time 6h15m
Number Of Ingredients 15
Steps:
- If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
- Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
Nutrition Facts : Calories 378 kcal, ServingSize 1 serving
INSTANT POT BEEF BARLEY AND MUSHROOM SOUP
Enjoy this hearty, comforting soup in the wintertime! Full of delicious tender beef, pearl barley, fresh vegetables, and savoury mushrooms.
Provided by Marie
Categories Instant Pot
Time 1h
Number Of Ingredients 16
Steps:
- Season the stewing beef with salt and pepper. Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
- Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and starts to brown, about 2-3 minutes.
- Add in the garlic and mushrooms and saute for 3-4 minutes, until the mushrooms are tender and brown and most of the liquid from the mushrooms evaporate.
- Add 2 tablespoons of beef broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve the brown bits. Pour in the balsamic vinegar and stir to mix in.
- Add back in the beef along with the rest of the ingredients (potatoes, carrots, celery, barley, herbs, remaining broth, and water). Season with a pinch of salt and pepper. Give the ingredients a good stir to distribute throughout the vessel *(see first note). Press "cancel" to turn off the Instant Pot.
- Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot and give the soup another stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
Nutrition Facts : Calories 430 calories, Carbohydrate 27.9 grams carbohydrates, Fat 22.8 grams fat, Protein 26.2 grams protein, ServingSize 1
ONE POT VEGETABLE BEEF SOUP RECIPE
Quick and easy vegetable beef soup recipe, made with simple ingredients in one pot on stovetop. A 30 minute meal, loaded with ground beef, vegetables, Italian flavors.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Heal oil in a large non-stick saucepan on medium high heat.
- Add onions, ginger and garlic, ground beef and saute until golden brown.
- Drain excess fat.
- Add broth, condensed tomato soup, diced tomatoes, ketchup, potatoes, celery, Italian seasoning, red chili flakes (optional), paprika (optional), salt, pepper and bay leaf.
- Mix everything together and let it all simmer, covered for about 10 minutes.
- Add frozen vegetables and simmer uncovered for an additional 20-25 minutes until potatoes are tender and you are satisfied with the consistency. Enjoy!
Nutrition Facts : Calories 362 kcal, Carbohydrate 35 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 887 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
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
More about "one pot beef barley soup recipes"
BEEF BARLEY VEGETABLE SOUP | INSTANT POT RECIPES ...
From recipesinstantpot.com
Estimated Reading Time 1 min
BEEF BARLEY SOUP - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (454)Uploaded 2020-10-24Category SoupPublished 2018-01-09
- Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
BEEF AND BARLEY SOUP (CROCKPOT, OVEN OR INSTANTPOT ...
From dinnerthendessert.com
5/5 (3)Total Time 1 hr 32 minsCategory SoupPublished 2020-10-13
SLOW COOKER BEEF BARLEY SOUP - ONE POT RECIPES
From onepotrecipes.com
5/5 (4)Total Time 6 hrs 10 minsCategory Main CoursePublished 2019-08-27
- In a slow cooker, add cooked meat.If you don't have cooked meat, heat 2 tbsp butter and 2 tbsp oil in a nonstick pan and saute beef over medium-high heat until golden brown. Then, add this into a crockpot.
- Add carrots, onion, potatoes, celery, garlic, ginger, broth, wine, tomato paste, tomato sauce, mustard, Italian seasoning, salt, pepper, bay leaf, barley. Mix until combined.
ONE POT BEEF & BARLEY SOUP - THE GINGHAM APRON
From theginghamapron.com
Estimated Reading Time 2 minsPublished 2019-02-24Total Time 1 hr 15 mins
BEEF CABBAGE BARLEY SOUP - AHEAD OF THYME
From aheadofthyme.com
5/5 (3)Total Time 1 hr 20 minsCategory SoupPublished 2020-11-03
- Heat the olive oil in a large pot over medium high heat for 2 minutes until the hot oil is sizzling and shimmering. Add ground beef and stir well to cook for 5-7 minutes until browned.
- Add onion and garlic. Stir well to combine and cook for 3-4 minutes until onions are soft and tender. Add cabbage, carrots, barley, and bay leaves. Stir well to combine and cook for another 2 minutes.
INSTANT POT BEEF AND BARLEY SOUP RECIPE (VIDEO INSIDE ...
From munchkintime.com
5/5 (9)Estimated Reading Time 3 minsServings 6Published 2019-08-20
- Turn Instant Pot on Saute mode. Pour 2 tablespoons of oil into the pot, when it gets hot add meat. Brown meat stirring few times, for about 10 minutes.
- After 10 minutes, add onion, mushrooms and 1 1/2 teaspoon of Montreal spice. Stir and saute for another 10 minutes, or until onion turns soft.
- Now, add chopped carrot, parsnip, garlic, broth and barley. Cover Instant Pot with a lid, and press on soup/broth mode for 25 minutes.
BEEF AND BARLEY SOUP - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 1 hr 20 minsCalories 545 per servingPublished 2017-09-28
- Heat a Dutch oven with oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.
- Add butter and then carrots, celery, onions and barley (if using beans as a sub for barley or using quick cooking barley, wait to add these) to melted butter. Saute until vegetables are tender, 8 to 10 minutes. Stir in tomato paste and flour and cook for 1 minute more.
CHICKEN BARLEY SOUP (ONE POT) - ONE POT RECIPES
From onepotrecipes.com
5/5 (1)Total Time 1 hrCategory Main CoursePublished 2019-10-14
- Add onion, garlic and cook until onion becomes slightly softened and garlic becomes fragrant. Takes about 3-4 minutes.
INSTANT POT BEEF BARLEY SOUP {UKRAINIAN RECIPE ...
From ifoodreal.com
5/5 (8)Total Time 55 minsCategory Soup And StewPublished 2022-01-06
- Add half oil and half beef cubes, cook until browned. For more seared meat, drain liquid from the pot sometime in the middle. Transfer browned beef to the plate and repeat with remaining beef and oil, also now is a good time to add thyme. I save liquid to add to soup later. Press Cancel.
- Add broth, half of browned beef back, onion, garlic, carrots, celery, barley, bay leaves, salt and pepper.
INSTANT POT BEEF AND BARLEY SOUP - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
4.9/5 (15)Calories 334 per servingCategory Soup
- Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
- Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
- Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
ONE-POT BARLEY SOUP | TASTYCOOKERY
From tastycookery.com
Servings 8Category Vegetarian
- Take a large pot and pour the broth in it. Add the next eight ingredients (from barley to bay leaves).
INSTANT POT BEEF BARLEY SOUP RECIPE - MUNCHKIN TIME
From munchkintime.com
5/5 (1)Category SoupCuisine AmericanPublished 2020-07-06
- To make beef and barley soup, turn Instant Pot (this is the one I have - https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of beef stew meat and sprinkle 1 tablespoon of Mccormick Montreal Spice. Give it a nice stir with a wooden spoon and saute for 5 minutes, stirring few times.
- Next, add 1 chopped onion saute for 5 minutes. After add the rest of the ingredients: 3/4 cup cubed carrots, 2/3 cup of chopped celery, 1 teaspoon of finely chopped garlic and 2 tablespoons of tomato paste. Give it a nice stir.
- After add 3/4 cup of barley and 1/2 cup of sauerkraut. Pour in 12 cups of chicken broth and add 2 bay leaves and 1/4 teaspoon of rosemary, stir with a spoon.
BEEF BARLEY SOUP (STOVETOP, CROCKPOT, INSTANT POT ...
From cookingclassy.com
5/5 (53)Uploaded 2021-01-12Category SoupPublished 2020-02-06
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
- Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
BEEF AND BARLEY SOUP - CHEF JULIE HARRINGTON, RD
From julieharringtonrd.com
Category SoupTotal Time 1 hr 10 minsEstimated Reading Time 4 minsPublished 2021-11-05
- In a shallow dish combine flour, salt, and pepper. Dredge the beef cubes with flour, shaking off excess flour.
- Heat the olive oil in a Dutch oven (or large pot) over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown, turning as needed. Do this in 2 or 3 batches, to not crowd the pot. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, garlic, and oregano. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
HOMEMADE BEEF AND BARLEY SOUP RECIPE - HEALTHY …
From healthyfitnessmeals.com
5/5 (1)Total Time 1 hr 5 minsCategory Main Course, Side DishCalories 368 per serving
BEEF BARLEY SOUP RECIPE - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
4.8/5 (16)Total Time 50 minsCategory Main CourseCalories 360 per serving
BEEF AND BARLEY SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 427 per servingCategory Soups And Stews
COZY BEEF BARLEY SOUP RECIPE | DIETHOOD
From diethood.com
5/5 (1)Total Time 2 hrsServings 8Calories 326 per serving
BEEF BARLEY SOUP - A THICK & HEARTY SOUP RECIPE FULL OF FLAVOR
From oldworldgardenfarms.com
Category SoupsCalories 392 per servingTotal Time 2 hrs 20 mins
BEEF AND BARLEY SOUP - RECIPE GIRL®
From recipegirl.com
Reviews 2Estimated Reading Time 3 minsServings 8
SIMPLE BEEF & BARLEY SOUP WITH BUTTERNUT SQUASH (INSTANT ...
From beautifuleatsandthings.com
BEEF AND BARLEY SOUP - ALL WE COOK
From allwecook.com
POT BARLEY SOUP - THERESCIPES.INFO
From therecipes.info
TIBETAN BARLEY BEER BEEF SOUP RECIPE - FOOD HOUSE
From foodhouse.cc
BEEF BARLEY SOUP - THE SLIMMER
From theslimer.com
BEEF BARLEY SOUP – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love