BEST BEEF FOR SOUP RECIPES

Name: Best Beef Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 teaspoon vegetable oil; 1 large onion, coarsely chopped; 1 garlic clove, minced; 1 large carrot, diced; 1 stalk celery, sliced thin; 2 cups beef broth; 2 cups chicken broth; 1 1/2 cups water; 1 cup barley; 2 teaspoons Worcestershire sauce; 1/4 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup cooked cubed roast beef (at least); 1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

BEST BEEF BARLEY SOUP RECIPE - FOOD.COM

Best Beef Barley Soup Recipe - Food.com image

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

Steps:

Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

Nutrition Facts : Calories 152.7, FatContent 2.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 972.8, CarbohydrateContent 27.2, FiberContent 6.2, SugarContent 2.4, ProteinContent 6.9

BEST BEEF BARLEY SOUP RECIPE - FOOD.COM

Best Beef Barley Soup Recipe - Food.com image

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

Steps:

Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

Nutrition Facts : Calories 152.7, FatContent 2.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 972.8, CarbohydrateContent 27.2, FiberContent 6.2, SugarContent 2.4, ProteinContent 6.9

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