Best Ground Beef Barley Soup Recipes

GROUND BEEF AND BARLEY SOUP

Ground Beef and Barley Soup image

I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf

Steps:

In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.

GROUND BEEF, SPINACH AND BARLEY SOUP

Ground Beef, Spinach and Barley Soup image

Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.

Provided by tucker.shawn

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces lean ground beef
4 cups water
14 1/2 ounces stewed tomatoes, undrained
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup quick-cooking barley
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
3 cups torn torn stemmed washed spinach leaves

Steps:

Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
Bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
Stir in spinach and cook until spinach starts to wilt.
Garnish as desired.

GROUND BEEF BARLEY SOUP

Ground Beef Barley Soup image

I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children. -Maggie Norman, Stevensville, Montana

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

2 quarts water
2 meaty beef soup bones
2 beef bouillon cubes or 2 teaspoons beef bouillon granules
1 pound ground beef
1/4 to 1/2 cup medium pearl barley
1 large carrot, diced
1 small onion, chopped
3 to 4 medium potatoes, peeled and diced
2 teaspoons garlic salt
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.

Nutrition Facts : Calories 295 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1068mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

INSTANT POT GROUND BEEF BARLEY SOUP

Instant Pot Ground Beef Barley Soup image

Comforting, warm, delicious beef barley soup made fast and easy in the Instant Pot. This soup is filling, nutritious, and economical. It is a main meal all in itself, great after a long day served with some rye or French bread, bagels, or crackers.

Provided by Lisa N @theloveoven

Categories Beef Soups

Number Of Ingredients 10

Ingredients

1 pound(s) ground sirloin
1 cup(s) uncooked pearl barley, rinsed
2 tablespoon(s) olive oil
4 clove(s) garlic, minced
1 medium medium yellow onion, chopped or left whole for later removal
1 pound(s) baby cut carrots, cut into thirds
2 medium yukon gold or red potatoes, cubed
1 teaspoon(s) herbs de provence
2 teaspoon(s) dried parsley flakes
6 cup(s) chicken broth (or 6 c water plus 6 tsp bouillon granules or 6 cubes)

Steps:

On the Saute mode's highest setting, brown ground beef and break up until crumbled; add olive oil and garlic and continue to saute until fragrant.
Add all other ingredients. Cover with lid, seal valve, and set on high pressure for 20 minutes.
Perform a quick release of the pressure when the cooking time is complete. Serve with grated Parmesan and fresh bread.

GROUND BEEF & BARLEY SOUP

GROUND BEEF & BARLEY SOUP image

Categories Soup/Stew Beef

Yield 6 people

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 cup chopped onion
1/2 cup sliced celery
1 lb ground beef
4 cups beef broth
1 cup water
3/4 cup diced carrot
1/4 cup medium barley
1 tbsp tomato paste
1 bay leaf
1/4 tsp ground pepper
1/4 tsp dried basil (more if fresh)
frozen peas
1 small can corn

Steps:

bring beef broth to simmer. in separate pan, saute onion and celery in olive oil. add to broth. brown beef and add to broth. add carrots, barley, tomato paste bay leaf and other seasonings. Simmer covered 40-45 minutes until barley is soft. Stir in grated Parmesan or Asiago cheese before serving. Note: 1 cup peeled and diced potato can be substituted for barley - cook 30-40 minutes.