Best 7 Beef And Barley Soup Iv Recipes
Indulge in the hearty goodness of beef and barley soup, a classic comfort food that warms the soul on chilly days. This versatile soup offers endless possibilities for customization, allowing you to tailor it to your preferences. From the traditional Scottish version to modern variations with a twist, discover a world of flavors in this comprehensive article.
In the heart of Scotland, the classic beef and barley soup showcases the finest local produce. Barley, a staple grain in Scottish cuisine, lends a delightful chewy texture and nutty flavor to the broth. Generous chunks of beef, slow-cooked until fall-apart tender, add richness and depth to the soup. Accompanied by a symphony of vegetables, including carrots, celery, and onions, this soup embodies the rustic charm of Scottish cooking.
Across the pond, American interpretations of beef and barley soup introduce new and exciting flavors. Ground beef, a popular choice for its convenience and affordability, replaces the traditional beef chunks, while pearl barley adds a substantial bite to the soup. Robust vegetables like potatoes, carrots, and peas contribute a medley of textures and colors, creating a vibrant and flavorful broth.
The article also explores creative twists on the classic beef and barley soup. For a hearty and protein-packed meal, try the beef and barley stew with red wine, where succulent beef cubes are braised in a rich red wine sauce, infusing the soup with a delightful depth of flavor. Alternatively, the beef and barley soup with mushrooms and thyme offers a delightful umami experience, as earthy mushrooms and aromatic thyme elevate the soup to new heights of deliciousness.
Whether you prefer the traditional Scottish recipe, the American variations, or the innovative twists, this article provides a diverse collection of beef and barley soup recipes to suit every palate. So, gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the timeless flavors of this comforting classic.
BEEF AND BARLEY SOUP
I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad.
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 10-12 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. , Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender.
Nutrition Facts : Calories 158 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 426mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
CHICKEN AND BARLEY SOUP
Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
- Add chicken. Cover; cook about 3 minutes or until chicken is hot.
Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 40 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g
BEEF AND BARLEY SOUP
Make and share this Beef and Barley Soup recipe from Food.com.
Provided by Stella Mae
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
- Add salt, pepper and bay leaves.
- Bring rapidly to boiling.
- Reduce heat.
- Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
- Remove and discard bone and bay leaves.
- Cut meat into bite-size pieces and return to soup.
- Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
- Cover and simmer 30 minutes.
Nutrition Facts : Calories 80.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 973.8, Carbohydrate 17.6, Fiber 3.9, Sugar 5.5, Protein 2.6
Tips:
- Use a good quality beef broth or stock for the best flavor. You can make your own or use a store-bought brand.
- Don't be afraid to add more vegetables to the soup. Some good options include carrots, celery, potatoes, and peas.
- If you want a thicker soup, use more barley. You can also add some cornstarch or flour to the soup, but be sure to whisk it in slowly so that it doesn't clump.
- Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or bay leaves.
- Let the soup simmer for at least 30 minutes so that the flavors have time to meld together.
- Serve the soup hot with a side of crusty bread or crackers.
Conclusion:
Beef and barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also a relatively easy soup to make, and it's a great way to use up leftover beef. So next time you're looking for a delicious and comforting soup, give beef and barley soup a try. You won't be disappointed!
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