Spinach Beef Barley Transformation Soup Recipes

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BEEF BARLEY SOUP WITH SPINACH...



Beef Barley Soup With Spinach... image

Make and share this Beef Barley Soup With Spinach... recipe from Food.com.

Provided by Lucky.Wife

Categories     One Dish Meal

Time 2h20m

Yield 5-8 serving(s)

Number Of Ingredients 8

2 1/2 lbs stew meat
1 (1 ounce) package dry onion and mushroom soup mix (.9-1.4 oz size)
1 teaspoon dried thyme
1/2 cup medium pearl barley
4 cups fresh Baby Spinach
5 cups water
salt
pepper

Steps:

  • Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
  • Reduce heat cover and simmer 1 hour.
  • Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
  • Stir in spinach remove from heat. Let stand covered 5 minutes.

Nutrition Facts : Calories 662.4, Fat 44.4, SaturatedFat 17.8, Cholesterol 152, Sodium 472, Carbohydrate 19.5, Fiber 3.9, Sugar 0.3, Protein 44.5

MUSHROOM SPINACH BARLEY SOUP



Mushroom Spinach Barley Soup image

Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids-and guaranteed to warm body and soul. -Darlene Wiese-Appleby, Creston, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 16

1 medium leek (white portion only), halved and thinly sliced
1 cup chopped celery
2 teaspoons olive oil
4 garlic cloves, minced
3/4 pound sliced fresh mushrooms
1-1/2 cups chopped peeled turnips
1-1/2 cups chopped carrots
4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
1 cup quick-cooking barley
4 cups fresh baby spinach, cut into thin strips

Steps:

  • In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender. , Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.

Nutrition Facts :

QUICK SPINACH AND BARLEY SOUP RECIPE - (4.3/5)



Quick Spinach and Barley Soup Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 12

1 lb. fresh baby spinach
1 onion - sliced
3 cloves garlic - chopped
1/4 cup chopped carrots
1 quart button mushrooms - sliced
1 tablespoon butter
15 oz. can red kidney beans - drained
1 cup instant barley
5 cups chicken broth
1 tbs. olive oil
1/4 cup pastina noodles
Fresh grated Romano or Parmesan cheese

Steps:

  • Heat a soup pot with a tablespoon of butter. Add the fresh spinach, onion, garlic, mushrooms and carrots and sauté until the onions are softened. Add the beans, broth and barley and simmer on low for approximately 10 - 15 minutes. Just before serving add the pastina and continue to saute for another 10 - 12 minutes. Serve with a drizzle of olive oil and fresh grated cheese.

ONE-POT SPINACH BEEF SOUP



One-Pot Spinach Beef Soup image

My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers. -Julie Davis, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound ground beef
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups uncooked bow tie pasta
4 cups fresh spinach, coarsely chopped
Grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes., Stir in spinach until wilted. Sprinkle servings with cheese.

Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 909mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein.

GROUND BEEF, SPINACH AND BARLEY SOUP



Ground Beef, Spinach and Barley Soup image

Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.

Provided by tucker.shawn

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces lean ground beef
4 cups water
14 1/2 ounces stewed tomatoes, undrained
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup quick-cooking barley
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
3 cups torn torn stemmed washed spinach leaves

Steps:

  • Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
  • Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
  • Bring to a boil over high heat.
  • Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
  • Stir in spinach and cook until spinach starts to wilt.
  • Garnish as desired.

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

BEEF BARLEY SOUP WITH LEMON



Beef Barley Soup With Lemon image

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 25

1 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons kosher salt, more as needed
1 teaspoon black pepper, more as needed
2 tablespoons olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 large turnips, peeled and cut into 1/2-inch cubes
3/4 cups pearled barley
8 ounces/8 cups baby spinach or baby kale
1/4 cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)

Steps:

  • Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
  • Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
  • Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
  • Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
  • Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams

SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

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