GROUND BEEF BARLEY SOUP RECIPES

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GROUND BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT



Ground Beef Barley Soup Recipe: How to Make It image

I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children. —Maggie Norman, Stevensville, Montana

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 45 minutes

Prep Time 5 minutes

Cook Time 02 hours 40 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

2 quarts water
2 meaty beef soup bones
2 beef bouillon cubes or 2 teaspoons beef bouillon granules
1 pound ground beef
1/4 to 1/2 cup medium pearl barley
1 large carrot, diced
1 small onion, chopped
3 to 4 medium potatoes, peeled and diced
2 teaspoons garlic salt
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.

Nutrition Facts : Calories 295 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1068mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

BEEF BARLEY VEGETABLE SOUP RECIPE | ALLRECIPES



Beef Barley Vegetable Soup Recipe | Allrecipes image

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

Categories     Barley Soup

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 10 servings

Number Of Ingredients 15

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

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, CarbohydrateContent 22.4 g, CholesterolContent 61.8 mg, FatContent 17.3 g, FiberContent 5.1 g, ProteinContent 20 g, SaturatedFatContent 6.1 g, SodiumContent 605.5 mg, SugarContent 5.8 g

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