VEGETABLE BEEF BARLEY SOUP RECIPES

Name: Slow-Cooked Beef Vegetable Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 pound ground beef; 1 can (46 ounces) tomato juice; 1 package (16 ounces) frozen mixed vegetables, thawed; 2 cups frozen cubed hash brown potatoes, thawed; 1 envelope onion soup mix

SLOW-COOKED BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Slow-Cooked Beef Vegetable Soup Recipe: How to Make It image

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner Lunch

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

Ingredients

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

Steps:

In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

Nutrition Facts : Calories 139 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 766mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

ASIAN VEGETABLE-BEEF SOUP RECIPE: HOW TO MAKE IT

Asian Vegetable-Beef Soup Recipe: How to Make It image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 15 minutes

Prep Time 30 minutes

Cook Time 01 hours 45 minutes

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Steps:

In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 50g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

More about "vegetable beef barley soup recipes"

ASIAN VEGETABLE-BEEF SOUP RECIPE: HOW TO MAKE IT

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 15 minutes
Category Lunch
Calories 379 calories per serving

In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

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