Best 3 Beef Barley Lentil Soup Recipes
Indulge in the hearty and wholesome goodness of beef barley lentil soup, a classic comfort dish that nourishes the body and soul. Imagine tender chunks of beef, plump barley grains, and lentils simmered in a savory broth, infused with aromatic vegetables and herbs. As the soup gently bubbles, the ingredients meld together, creating a symphony of flavors that will warm you from the inside out.
This versatile soup offers a delightful combination of textures, from the tender beef and chewy barley to the soft lentils. Each spoonful is a delectable journey, with the beef providing a rich umami flavor, the barley adding a nutty heartiness, and the lentils contributing a mild sweetness. The vegetables, such as carrots, celery, and onions, add a pop of color and a layer of natural sweetness, while the herbs, like thyme and bay leaves, infuse the broth with a subtle, yet unforgettable aroma.
Whether you're seeking a comforting meal on a chilly day or a nutritious and satisfying lunch, beef barley lentil soup fits the bill perfectly. Its robust flavor and wholesome ingredients make it a favorite among soup enthusiasts. Join us on a culinary adventure as we explore three variations of this classic soup: a traditional beef barley lentil soup, a slow cooker version for hands-free convenience, and a vegetarian barley lentil soup for a meatless twist. Let's dive into the world of hearty and flavorful soups, starting with the classic beef barley lentil soup recipe.
BEEF BARLEY LENTIL SOUP
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings (about 3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
BEEF BARLEY LENTIL SOUP
Start this in the slow cooker before heading out to work and come home on a cold winter afternoon to the wonderful aroma of hot, hearty beef barley soup. Yum--what a treat. From Tasteofhome.com
Provided by Ellen Bales
Categories Vegetable Soup
Time 8h30m
Number Of Ingredients 12
Steps:
- 1. Put the meat into a 5-qt. slow cooker. Layer with onion, potatoes, celery, carrots, lentils, and barley.
- 2. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
- 3. Add the tomatoes; cook 2 hours longer.
- 4. Can use ground beef instead of stew beef. Brown beef with onion before putting in slow cooker. If you have to leave for more than 6 hours, you could add the tomatoes at the start, but use chopped tomatoes instead of stewed.
BEEF-BARLEY-SPLIT PEA-LENTIL SOUP
This recipe came from our local regional cancer center where I was a volunteer for many years up until October 2010. The home made soup mix (dry ingredients) were a gift to all volunteers and were layered in canning jars with pretty lids and covers. The dehydrated mixed veggies are the tiny ones (chopped small before drying...
Provided by Marlene Fields
Categories Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Bring all ingredients to a boil in a large pot. Reduce heat to low and simmer 45 - 50 minutes, or until peas are tender.
Tips:
- For a thicker soup, use 1 cup of lentils and 1 cup of barley. For a thinner soup, use 1/2 cup of each.
- To make the soup ahead of time, cook the soup according to the recipe instructions. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat until warmed through.
- To freeze the soup, cook the soup according to the recipe instructions. Let cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Reheat over medium heat until warmed through.
- Serve the soup with a side of crusty bread, crackers, or a salad.
Conclusion:
This beef barley lentil soup is a hearty and flavorful soup that is perfect for a cold winter day. It is packed with protein, fiber, and vegetables, and it is also relatively easy to make. So next time you are looking for a delicious and nutritious soup recipe, give this one a try.
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