Best Grandmas Flanken Barley And Vegetable Soup Recipes

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BARLEY VEGETABLE SOUP



Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories     Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)



Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) image

This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 15

1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Mustard-Horseradish Sauce, recipe follows
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

Steps:

  • Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
  • In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
  • On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
  • Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
  • To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
  • Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN



Grandma Rose's Split Pea Soup with Beef Flanken image

We've never had a pea soup quite like this one! The addition of barley and dill were ingenious... We can't wait to have it again!

Provided by Erika Kerekes

Categories     Vegetables

Time 2h10m

Number Of Ingredients 9

2 large onions, yellow
6 g celery stalks
6 carrots
2 Tbsp grapeseed oil
2 lb beef short ribs (flanken)
1 lb green split peas
1/2 lb pearl barley, uncooked
3 Tbsp dill, dried
salt and pepper

Steps:

  • 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
  • 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
  • 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
  • 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Steps:

  • Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP



Grandma's Vegetable Beef and Barley Soup image

This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...

Provided by Brad Nichols

Categories     Vegetable Soup

Time 3h25m

Number Of Ingredients 11

6 qt water
3 lb beef shank - bone in
4 c leeks chopped
4 c celery, chopped
5 small turnips/rutabegas - grated
3 large parsnips - grated
5 large carrots - grated
3/4 c parsley - finely chopped
1 c barley
2 Tbsp salt or to taste
1/2 tsp ground black pepper or to taste

Steps:

  • 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
  • 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
  • 3. Add next 6 ingredients and simmer for 1 hour
  • 4. Rinse barley and soak in warm water for 1 hour
  • 5. Add barley, salt and pepper and simmer for 1 hour
  • 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!

GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE



Grandma's Flanken, Barley, and Vegetable Soup Recipe image

Provided by marlabeth19

Number Of Ingredients 19

2 lbs. beef flanken (beef short ribs)
1 lb. beef marrow bones
2 quarts beef stock
3 large yellow onions, chopped fine
2 soup carrots, peeled and diced into 1/4-inch chunks
2 parsnips, peeled and diced into 1/4-inch chunks
2 large potatoes, peeled and diced into 1/4-inch chunks
1 sweet potato, peeled and diced into 1/4-inch chunks
1/2 lb. green beans, cut in 1-inch pieces
1/2 lb. white button mushrooms
1 bag frozen peas
1 bunch curly parsley
1 bunch dill
2 bay leaves
1 c. dried lima beans
1 c. dried green peas
1 c. dried yellow peas
1 c. dried barley
salt and pepper to taste

Steps:

  • Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.

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