Best Dennys Vegetable Beef Barley Soup Recipes

FRESH VEGETABLE-BEEF BARLEY SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
• Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
• You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
• Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

GRANNY'S BEEF AND BARLEY VEGETABLE SOUP

Steps:

• Put 12 cups of water into large stock pot. Add meat, bay leaves, salt, pepper, and onion powder.
• Simmer covered for 2 hours.
• Add tomatoes and simmer for another hour.
• Remove meat, take out bones, and cut up.
• Add barley and frozen vegetables. Simmer for another 45 minutes.
• Return meat to pot and add corn. Simmer another 30 minutes.
• Add sugar and check seasonings. Adjust salt and pepper if necessary.

VEGETABLE BEEF BARLEY SOUP

Steps:

• In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked, drain.
• Stir in remaining ingredients. Heat to boiling.
• Reduce heat to medium, cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.

BEEF BARLEY VEGETABLE SOUP

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.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.

VEGETABLE-BEEF BARLEY SOUP

Steps:

• Combine all ingredients in slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (on high heat setting for 4 to 5 hours) or until vegetables and barley are tender.