HEARTY BEEF BARLEY SOUP RECIPES RECIPES
HEARTY BEEF AND BARLEY SOUP RECIPE: HOW TO MAKE IT
This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina
Provided by Taste of Home
Total Time 02 hours 10 minutes
Prep Time 20 minutes
Cook Time 01 hours 50 minutes
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat
HEARTY BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.
Nutrition Facts : Calories 306 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 748mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat
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From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 321 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 321 calories per serving
- Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
- Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
- Meanwhile, peel and/or trim and chop the onion, carrots and celery.
- Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
- Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
- Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
- Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
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Category Main dish, Lunch, Dinner, Soup
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Total Time 6000S
Category Main dish, Lunch, Dinner, Soup
Calories 259 cal per serving
- Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.
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BEEF BARLEY SOUP - DELICIOUS HEALTHY RECIPES MADE WITH ...
A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.
From skinnytaste.com
Reviews 4.6
Total Time 130 minutes
Category Soup
Cuisine American
Calories 336 kcal per serving
From skinnytaste.com
Reviews 4.6
Total Time 130 minutes
Category Soup
Cuisine American
Calories 336 kcal per serving
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Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time.
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Reviews 5.0
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