CROCK POT BEEF BARLEY SOUP
This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.
Provided by Chippie1
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Layer in crock pot.
- Vegetables and meat.
- Barley, beef broth, and spices.
- Cover with water.
- DO NOT STIR.
- Cook on low 10 hours; high 6 hours, or combination of above.
WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP
2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.
Provided by Antifreesz
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 450 degrees.
- Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
- Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
- On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
- Transfer beef and veggies to a 5 or 6 quart slow cooker.
- Add bay leaves, garlic, salt and pepper.
- Pour broth and water over beef and veggies.
- Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
- Discard the bay leaves and garlic.
- Stir in parsley.
CROCK POT BEEF BARLEY MUSHROOM SOUP
I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.
Provided by queenbeatrice
Categories Mushroom Soup
Time 8h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
- In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
- Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
- Ladle into bowls and garnish with green onions.
VEGETABLE-BEEF BARLEY SOUP (CROCK POT)
This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.
Provided by PaulaG
Categories Meat
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
- Mix all ingredients in 3 1/2- to 6-quart crock pot.
- Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
BEEF AND BARLEY SOUP (CROCK POT)
This was an easy and delicious weeknight supper which was changed slightly for my family's tastes from a recipe from the local newspaper (which was adapted from Slow & Easy Recipes) Edited recipe per a review stating what to do with the beef.
Provided by ellie_
Categories Vegetable
Time 11h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor puree tomatoes.
- In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
- Stir in wine.
- Put mixture in crock pot.
- Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
- Season with salt and pepper.
- Cook on low for 9-11 hours.
- Stir in parsley.
CROCK POT BEEF BACON AND BARLEY SOUP
Make and share this Crock Pot Beef Bacon and Barley Soup recipe from Food.com.
Provided by Cathy Pete
Categories One Dish Meal
Time 23m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.
- Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned.
- Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!
- Cover and cook on low for 7 to 8 hours. Stir before serving.
Nutrition Facts : Calories 420.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 67.8, Sodium 1172, Carbohydrate 28.1, Fiber 3.7, Sugar 2.7, Protein 24.1
BEEF AND BARLEY SOUP WITH MUSHROOMS FOR THE CROCK POT!
This is a hearty soup. Serve with crusty bread and a tossed salad for the perfect meal! Variation: Instead of finishing the soup with sour cream and dill, ladle into ovenproof bowls. Place a slice or two of a baguette in each bowl. Sprinkle liberally with shredded swiss cheese and broil for 2 to 3 minutes.
Provided by Shannon 24
Categories Grains
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
- In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
- Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.
CROCK POT BEEF BARLEY & MUSHROOM SOUP
Came from the Feb. 2005 Women's Day magazine. I am always on the lookout for crock pot recipes and this one is a keeper. Do not use quick cooking barley.
Provided by Mrs.Habu
Categories Grains
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the dill in a large slow cooker.
- Cover and cook on low for 7 to 9 hours or until beef and vegetables are tender.
- Ladle into soup bowls and sprinkle with dill.
Nutrition Facts : Calories 177.7, Fat 2.1, SaturatedFat 0.5, Sodium 97.5, Carbohydrate 33.9, Fiber 8.1, Sugar 4.1, Protein 9
SPICY BEEF AND BARLEY SOUP (SOUTH BEACH FRIENDLY) (CROCK POT)
Inspired by Cooking Light, very hearty yet healthy! Comfort food at it's best and wonderful to come home to on a cold winter's night! We love the strong flavors of the red pepper, garlic and oregano but it can easily be adapted to your own tastes. Suitable for phase 2 of the South Beach Diet. Enjoy!
Provided by Moogliwoogli
Categories Grains
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Season the stewing beef with half of the oregano, crushed red pepper and salt. Sear each side in a very hot non stick frying pan (no oil) until nicely browned (on high heat).
- When liquid begins to emerge from beef add the onion and mix well. Cook 5 minutes more until onion begins to soften. Add half the garlic and mix well. Cook an additional 3-5 minutes, stirring occasionally.
- Add the tomatoes, celery & bay leaf, stir to mix well. Pour this mixture into a crockpot or heavy bottomed stock pot.
- Add the barley and stir.
- Add the chicken broth, mushrooms, beans, carrots and remaining garlic & spices, to taste.
- Stir well and cook in a crockpot on high heat 6-8 hours, or simmer on stove top, 1 1/2-2 hours, stirring occasionally.
- Check for seasonings and adjust as needed.
- Serve with a hearty grain bread toasted with low fat cheese.
Nutrition Facts : Calories 305.9, Fat 11.5, SaturatedFat 4.3, Cholesterol 49.3, Sodium 785.2, Carbohydrate 23.9, Fiber 5.8, Sugar 4.3, Protein 26.6
NIF'S CROCK POT BEEF BARLEY SOUP
A tasty, healthy crock pot recipe that you will love to come home to on those chilly days. This is also a great meal to freeze in individual servings to take to work or school. I like to actually rinse the ground beef after it's browned. It is extra lean, but I always think if you can lower the fat and it still tastes great, then why not? Enjoy!
Provided by Nif_H
Categories Meat
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in crock pot and stir.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Remove the bay leaf and enjoy with a crusty roll.
CROCK POT BEEF AND BARLEY SOUP
I wanted a soup without any tomato in it for a very picky student who will not eat ANYTHING with tomato in it. This turned out to be a favorite!
Provided by Happy Harry 2
Categories Steak
Time 4h25m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- All ingredients except the barley can go directly into the crock pot.
- Cook on high 4-5 hours or low 6-7 hours.
- Add barley last hour.
- Add more water if needed.
- Don't forget to remove bay leaves before serving!
- * I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
- ** I use a homemade beef broth that is low sodium.
Nutrition Facts : Calories 634.7, Fat 20.7, SaturatedFat 8, Cholesterol 124.2, Sodium 743.5, Carbohydrate 68.9, Fiber 13.4, Sugar 5.6, Protein 43.7
CROCK POT BEEF BARLEY SOUP
Make and share this Crock Pot Beef Barley Soup recipe from Food.com.
Provided by Kanzeda
Categories Grains
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
- Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Nutrition Facts : Calories 305.9, Fat 15.7, SaturatedFat 6.3, Cholesterol 50.6, Sodium 1240.3, Carbohydrate 21.2, Fiber 5, Sugar 2.1, Protein 19.9
CROCK POT BEEF BARLEY SOUP
Make and share this Crock Pot Beef Barley Soup recipe from Food.com.
Provided by Michael L.
Time 9h30m
Yield 10 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
- After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
- Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
- Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
- After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
- Serve to bowls with fresh bread or other baked choice and enjoy.
Nutrition Facts : Calories 140.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 22.1, Sodium 337.8, Carbohydrate 13.1, Fiber 3.2, Sugar 1, Protein 15.3
NIF'S CROCK POT BEEF BARLEY SOUP
A tasty, healthy crock pot recipe that you will love to come home to on those chilly days. This is also a great meal to freeze in individual servings to take to work or school. I like to actually rinse the ground beef after it's browned. It is extra lean, but I always think if you can lower the fat and it still tastes great, then why not? Enjoy!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Place all ingredients in crock pot and stir.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Remove the bay leaf and enjoy with a crusty roll.
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