Best Moms Italian Beef Barley Soup Recipes

MOM'S BEEF BARLEY SOUP

Steps:

• 1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
• 2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
• 3. Into the same pan now cleaned, add other tablespoon of oil.
• 4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
• 5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
• 6. Add the bay leaf, seasoned salt and the pepper.
• 7. Bring to boil, turn down and gently simmer covered for about 1 hour.
• 8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
• 9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
• 10. Serve with a crusty bread and a salad for a complete meal.

ITALIAN BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ITALIAN BEEF BARLEY STEW

Steps:

• In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.