Best 3 Beef And Barley Soup Crock Pot Recipes
Indulge in a hearty and comforting Beef and Barley Soup, effortlessly prepared in your crock pot. This classic soup is a delightful blend of tender beef, hearty barley, and an array of flavorful vegetables. The beef broth is rich and savory, infused with the essence of the beef and enhanced by the aromatic mirepoix of carrots, celery, and onions. The barley adds a satisfying chewy texture and a nutty flavor, while the vegetables contribute a medley of colors and nutrients. This soup is a true culinary symphony, a perfect balance of flavors and textures that will warm your soul on a chilly day.
In addition to the classic Beef and Barley Soup recipe, the article also features variations that cater to different dietary preferences and tastes. For those who prefer a lighter option, there's a Turkey and Barley Soup that offers a leaner protein choice while maintaining the same hearty and flavorful experience. For those with gluten restrictions, a Gluten-Free Beef and Barley Soup is available, featuring alternative grains like quinoa or brown rice instead of barley. And for those who enjoy a touch of heat in their soup, a Spicy Beef and Barley Soup infuses the classic recipe with a blend of chili powder, cumin, and cayenne pepper, creating a tantalizingly flavorful dish.
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 AND BARLEY SOUP (CROCK POT)
This was an easy and delicious weeknight supper which was changed slightly for my family's tastes from a recipe from the local newspaper (which was adapted from Slow & Easy Recipes) Edited recipe per a review stating what to do with the beef.
Provided by ellie_
Categories Vegetable
Time 11h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor puree tomatoes.
- In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
- Stir in wine.
- Put mixture in crock pot.
- Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
- Season with salt and pepper.
- Cook on low for 9-11 hours.
- Stir in parsley.
BEEF AND BARLEY SOUP WITH MUSHROOMS FOR THE CROCK POT!
This is a hearty soup. Serve with crusty bread and a tossed salad for the perfect meal! Variation: Instead of finishing the soup with sour cream and dill, ladle into ovenproof bowls. Place a slice or two of a baguette in each bowl. Sprinkle liberally with shredded swiss cheese and broil for 2 to 3 minutes.
Provided by Shannon 24
Categories Grains
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
- In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
- Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.
Tips:
- To save time, use pre-cut beef stew meat or cut your own from a chuck roast.
- You can also use leftover cooked beef or chicken in this soup.
- For a thicker soup, add more barley. For a thinner soup, add more broth or water.
- Add your favorite vegetables to this soup, such as carrots, celery, potatoes, or green beans.
- Season the soup with salt, pepper, and your favorite herbs and spices. Common additions include thyme, rosemary, and bay leaves.
- Serve the soup with a side of crusty bread, crackers, or a salad.
Conclusion:
This beef and barley soup is a hearty, flavorful, and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover beef or vegetables. So next time you are looking for a comforting and delicious soup, give this recipe a try.
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