Best Heartwarming Beef Barley Soup Recipes

HEARTWARMING BEEF-BARLEY SOUP

Heartwarming Beef-Barley Soup image

Make and share this Heartwarming Beef-Barley Soup recipe from Food.com.

Provided by Annacia

Categories Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless beef chuck
4 cups water
2 cups low sodium beef broth
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrot
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can tomato paste
1 cup quick-cooking barley (or regular barley, precooked)

Steps:

Trim fat from meat, cut meat into 1/2-inch cubes.
In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.

Nutrition Facts : Calories 241.9, Fat 6, SaturatedFat 2.5, Cholesterol 56.1, Sodium 568.2, Carbohydrate 26.2, Fiber 6.3, Sugar 5.2, Protein 22.9

HEARTWARMING BEEF-BARLEY SOUP

Heartwarming Beef-Barley Soup image

Enjoy this beef, mushroom, and barley soup now and then freeze individual servings to enjoy later.

Provided by Annacia * @Annacia

Categories Beef Soups

Number Of Ingredients 13

Ingredients

1 1/2 pound(s) boneless beef chuck
4 cup(s) water
2 cup(s) low sodium beef broth
2 cup(s) sliced celery
2 cup(s) sliced fresh mushrooms
1 cup(s) sliced carrot
1 cup(s) chopped onion
1 teaspoon(s) salt
1 teaspoon(s) dried rosemary, crushed
1/2 teaspoon(s) pepper
1 - garlic clove, minced
1 - (6 ounce) can tomato paste
1 cup(s) quick-cooking barley (or regular barley, precooked)

Steps:

Trim fat from meat, cut meat into 1/2-inch cubes.
In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.

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