Best Easy Beef Barley Soup Recipes

EASY BEEF BARLEY SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley., Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.

FAST & EASY BEEF BARLEY SOUP

Steps:

• Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
• Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
• Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.

EASY BEEF BARLEY SOUP

Steps:

• In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
• Add the rest of the ingredients and bring it to a medium boil.
• Reduce the heat and allow soup to lighlty boil.
• After 30 minutes taste, and add salt and pepper if needed.
• Continue to simmer for 45 - 60 minutes.
• Keep warm till your ready to serve.

EASY BEEF BARLEY SOUP

Steps:

• 1. Heat a little oil in a soup pot over medium heat. Add 1 large chopped onion and sauté until tender. 2. Cut leftover cooked tenderloin into small pieces. Add the meat, any leftover sauce and barley pilaf to the pot. 3. Pour in enough chicken broth to cover solids; bring to a boil. Reduce heat to a simmer and cook for about 20 to 30 minutes. Soup's on! Note: The beef-barley soup keeps for 5 days in the refrigerator and freezes well, too.