POTATO-BEEF BARLEY SOUP
I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
SWEET POTATO BEEF BARLEY SOUP
When you have very little in the way of finances, you get creative. I developed this one when I was between jobs and using the Food Bank to supplement my pantry, as they always had barley in their stock and I was able to get ground beef occasionally. It makes a very hearty soup and freezes beautifully.
Provided by Chef JTwombly
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.
- While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.
- Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.
- Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.
- Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.
- Serve with fresh bread and butter.
- ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.
Nutrition Facts : Calories 577.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 49.1, Sodium 1388, Carbohydrate 101.5, Fiber 17.1, Sugar 13.5, Protein 25.1
BEEF, BARLEY, AND SWEET POTATO STEW
Provided by Delicious Living Contributor
Yield 8 people
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.
- Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.
- Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, SaturatedFat 4 g, Carbohydrate 48 g, Fiber 10 g, Protein 46 g, Cholesterol 112 mg, Sodium 596 mg
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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
CHICKEN BARLEY SOUP WITH SWEET POTATO
I got this recipe from my mother; it's a hearty soup, perfect for a crisp fall day. The sweet potato and barley combine for a unique chicken soup that is always a crowd-pleaser! (Also a great way to use chicken leftovers.)
Provided by Sharon Stoudt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
- Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
- Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 41.3 g, Cholesterol 20.2 mg, Fat 3.5 g, Fiber 7.8 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 529.6 mg, Sugar 7.9 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.
BARLEY BEEF AND KALE SOUP
With the cold ontario weather coming soon I am preparing some soups ahead of time for fast meals. I froze this soup in individual portions for a quick meal for work. Great healthy and hearty dish.
Provided by franrobson
Categories Chowders
Time 1h19m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy saucepan over medium heat.
- Add onion, stewing beef and mushrooms.
- Cook until meat is well browned.
- Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
- Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
- Add kale.
- Cover and cook 5-10 minutes more or until kale is cooked.
Nutrition Facts : Calories 255.5, Fat 13.4, SaturatedFat 4.7, Cholesterol 38.3, Sodium 425.8, Carbohydrate 15, Fiber 3.5, Sugar 2.6, Protein 14.1
BEEF AND BARLEY SOUP
Categories Soup/Stew Beef Vegetable Appetizer Sauté Dinner Barley Fall Winter Simmer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 10 servings
Number Of Ingredients 15
Steps:
- Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
- Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
More about "sweet potato beef barley soup recipes"
BEEF, BARLEY, AND SWEET POTATO STEW | BETTER HOMES
From bhg.com
4/5 (1)Calories 349 per servingTotal Time 1 hr 55 mins
- Trim fat from meat. Cut meat into 1-inch pieces. In a resealable plastic bag combine flour and pepper. Add meat pieces, a few at a time; seal bag and shake to coat. Coat a 6-quart nonstick Dutch oven with cooking spray; heat Dutch oven over medium-high heat. Add meat, half at a time, and cook until brown. Remove meat from Dutch oven.
- In the same Dutch oven cook onion and garlic over medium heat for 2 minutes. Add carrots, parsley, and dried thyme; cook and stir for 3 minutes. Add broth and the water.
- Bring to boiling, stirring to scrape up any crusty browned bits from bottom of pan. Reduce heat. Simmer, covered, for 45 minutes. Stir in mushrooms, potatoes, sweet potatoes, tomatoes, and barley. Return to boiling; reduce heat. Simmer, covered, for 30 to 45 minutes or until meat and vegetables are tender. Stir in peas; cook for 1 minute more. If desired, garnish with fresh thyme.
BEEF BARLEY SOUP RECIPE WITH VEGETABLES - A SPICY PERSPECTIVE
From aspicyperspective.com
BEEF BARLEY SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
BEEF BARLEY SOUP - JO COOKS
From jocooks.com
BEEF BARLEY SOUP WITH SWEET POTATOES | TOBY AMIDOR NUTRITION
From tobyamidornutrition.com
BEEF BARLEY SOUP - THE SEASONED MOM
From theseasonedmom.com
SLOW COOKER BEEF AND BARLEY SOUP RECIPE - MY EDIBLE FOOD
From myediblefood.com
LENTIL, BARLEY AND SWEET POTATO SOUP - TODAY'S PARENT
From todaysparent.com
SWEET POTATO BARLEY SOUP - SAFEWAY
From safeway.ca
SWEET POTATO BARLEY SOUP - SOBEYS INC.
From sobeys.com
BEEF BARLEY SOUP (STOVETOP, CROCKPOT, INSTANT POT) - COOKING CLASSY
From cookingclassy.com
SUNDAY SOUP’S “MELT IN YOUR MOUTH” BEEF AND BARLEY SOUP
From suziethefoodie.com
BEEF BARLEY SOUP – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
HEARTY OLD FASHIONED BEEF BARLEY SOUP LIKE GRANDMA MADE
From allourway.com
BEEF AND BARLEY SOUP RECIPE - CULLY'S KITCHEN
From cullyskitchen.com
HEALTHIER BEEF BARLEY SOUP - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
SLOW COOKER BEEF BARLEY SOUP - A FRESHLY BALANCED TABLE
From afreshlybalancedtable.com
BEEF, BARLEY, AND SWEET POTATO STEW RECIPE
From crecipe.com
BEEF AND BARLEY SOUP – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
SWEET POTATO AND BARLEY SOUP RECIPE | NEW IDEA FOOD
From newideafood.com.au
BEEF, BARLEY, AND SWEET POTATO STEW | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
BEEF BARLEY SOUP | RICARDO
From ricardocuisine.com
CROCKPOT BEEF BARLEY SOUP - THE CHUNKY CHEF
From thechunkychef.com
PIONEER WOMAN BEEF BARLEY SOUP - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
SLOW COOKER BEEF AND SWEET POTATO SOUP - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CROCK-POT BEEF AND SWEET POTATO SOUP RECIPE
From crockpotladies.com
PIONEER WOMAN BEEF BARLEY SOUP RECIPE - HALF-SCRATCHED
From halfscratched.com
VEGETABLE BEEF BARLEY SOUP - COOKING JOURNEY BLOG
From cookingjourneyblog.com
POTATO BEEF BARLEY SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
THICK HEARTY BEEF BARLEY SOUP - THE GENETIC CHEF
From thegeneticchef.com
SWEET POTATO & BARLEY SOUP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BEEF BARLEY SOUP - SPEND WITH PENNIES
From spendwithpennies.com
BEEF & BARLEY SOUP: ERREN'S KITCHEN - RECIPES TO RELY ON
From errenskitchen.com
SWEET POTATO BEEF STEW - DAMN DELICIOUS
From damndelicious.net
BEEF AND BARLEY SOUP - DIABETES AUSTRALIA
From diabetesaustralia.com.au
SWEET POTATO BARLEY VEGETABLE SOUP - THE PERKS OF BEING US
From theperksofbeingus.com
BEEF CABBAGE BARLEY SOUP - AHEAD OF THYME
From aheadofthyme.com
BEEF, BARLEY, AND SWEET POTATO STEW - COMPLETE RECIPES
From completerecipes.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