Best Hearty Beef Barley Soup Recipes

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat 1 tablespoon oil over moderate heat in a large pot.
• Add the steak and brown well, stirring occasionally.
• Remove steak and leave the juice.
• Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
• Cook for about 4 more minutes.
• Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
• Stirring constantly, cook for about 5 minutes.
• Stir in bouillon, water, tomato paste, salt, and pepper.
• Bring to a boil over high heat.
• Immediately reduce heat and simmer for 20 minutes.
• Discard bay leaf, stir in the spinach and serve.

HEARTY BEEF BARLEY SOUP

Steps:

• In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

HEARTY BARLEY BEEF SOUP

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.

BEEF AND BARLEY SOUP: HEAVENLY, HEALTHY, AND HEARTY

Steps:

• Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
• Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
• Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
• Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
• COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

HEARTY BEEF WITH BARLEY SOUP

Steps:

• 1. Heat Dutch Oven over medium-high heat. Add oil to the pan. While the pan is heating up, in a shallow dish combine flour, paprika, salt, and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour-coated beef in the pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot.
• 2. Add the following ingredients to pot: beef broth, water, beef base, Worcestershire sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes.
• 3. After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often.
• 4. Ladle into your favorite soup bowl and enjoy.

NIF'S HEARTY HEALTHY BEEF BARLEY SOUP

Steps:

• Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
• Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
• Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.

HEARTY MUSHROOM-BEEF-BARLEY SOUP

Steps:

• Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
• Add dressing, A.1., beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
• Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.