Best 5 Barley Burger Main Course Soup Recipes

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

MAIN COURSE (HAMBURGER) SOUP

Steps:

• Fry ground beef and onion with salt and pepper until browned.
• Add beef broth, tomato soup and water.
• Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
• If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
• Remove bay leaf and add a splash of cream before serving.
• This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.

SPRING BARLEY SOUP

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

BARLEY BURGER MAIN COURSE SOUP

Steps:

• Heat oil in a kettle. Saute onion until they are translucent, stir in garlic and mushrooms and cook 1 minute.
• Meanwhile brown hamburger or beef cubes. Drain.
• Add beef to onion mixture. Stir in tomatoes and their juice, the consomme and 4 Cups of water, barley, brown sugar, worcestershire sauce, vinegar, pepper and mixed vegetables.
• Bring to a boil, reduce heat cover and simmer 10 minutes.