Craving a hearty and comforting soup that warms the soul on a cold day? Look no further than vegetable beef and barley soup! This classic dish is a delightful symphony of textures and flavors, featuring tender beef, chewy barley, and an array of colorful vegetables swimming in a rich, flavorful broth. Whether you're a seasoned soup aficionado or a novice cook looking for a satisfying and nutritious meal, this guide will take you through the steps of creating the ultimate vegetable beef and barley soup, packed with wholesome ingredients and bursting with flavor.
Here are our top 8 tried and tested recipes!
WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP
2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.
Provided by Antifreesz
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 450 degrees.
- Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
- Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
- On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
- Transfer beef and veggies to a 5 or 6 quart slow cooker.
- Add bay leaves, garlic, salt and pepper.
- Pour broth and water over beef and veggies.
- Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
- Discard the bay leaves and garlic.
- Stir in parsley.
BEEF, VEGETABLE AND BARLEY SOUP
Steps:
- Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.
VEGETABLE BEEF AND BARLEY SOUP
Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until barley is tender.
Nutrition Facts : Calories 584 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1224mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 7g fiber), Protein 51g protein.
BEEF AND BARLEY VEGETABLE SOUP
My mom gave me this recipe. I've changed it slightly (basically to lower the salt content. The nutritional values will not reflect this, but keep in mind if you use the low sodium products it will be less than listed.
Provided by Chef at Heart
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and onion, drain any fat.
- Add remaining ingredients. Cook for a minimum of two hours.
- or.
- After browning beef and onion you can also use your slow cooker on low for 7 -8 hours.
Nutrition Facts : Calories 322.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1127.4, Carbohydrate 31.1, Fiber 6.5, Sugar 10.6, Protein 35
GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP
This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...
Provided by Brad Nichols
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 11
Steps:
- 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
- 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
- 3. Add next 6 ingredients and simmer for 1 hour
- 4. Rinse barley and soak in warm water for 1 hour
- 5. Add barley, salt and pepper and simmer for 1 hour
- 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!
BEEF VEGETABLE AND BARLEY SOUP
From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."
Provided by Engrossed
Categories Grains
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
- In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
- Cover and cook on low 7-9 hours or until barley is tender.
- When barley is tender add tomatoes. Cook an additional 10 minutes.
- Add salt, if desired.
VEGETABLE BEEF AND BARLEY SOUP
I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have "soup night" and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy!
Provided by MamaJ
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large dutch oven.
- Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
- Remove beef and set aside.
- Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
- Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
- Return beef to pot and bring to a boil.
- Reduce heat to med/low and simmer uncovered one hour.
- Add peas and hot pepper sauce.
- Cover and simmer 30 more minutes.
- Season to taste with salt and pepper and additional hot sauce if desired.
- Serve.
- Wait for the compliments.
VEGETABLE BEEF AND BARLEY SOUP
Steps:
- Cut roast into bite size pieces. Brown meat in oil, you may need to do in two batches. Then add water about 4 cups, onions , celery & carrots (cut into bite size pieces). Cook for about 2-3 hours on low heat. Add canned veggies, potatoes (bite size pieces ) & v-8 juice about 1/2 of bottle ( add more if needed ). Cook about 1 hour or until potatoes are almost done. Then add Barley, cook until tender, add salt & pepper to taste.
Tips:
- Use a Dutch oven or large pot with a heavy bottom for even heat distribution and to prevent scorching.
- Brown the beef in batches to ensure it gets a nice sear.
- Add a splash of red wine or Worcestershire sauce to the pot for extra flavor.
- Use a variety of vegetables for a colorful and flavorful soup.
- Add barley or other grains towards the end of the cooking time so they have a chance to soften but not overcook.
- Season the soup with salt, pepper, and herbs to taste.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Vegetable beef and barley soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and beef. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of vegetable beef and barley soup that the whole family will enjoy.
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