Best 3 Pams Beef Onion And Barley Soup Recipes

**Beef, onion, and barley soup:** A hearty and flavorful soup that's perfect for a cold winter day. This classic dish is made with tender beef, hearty barley, and a savory broth filled with the goodness of onions, garlic, and aromatic herbs. The barley adds a delightful chewy texture to the soup, while the beef and onions provide a rich and satisfying flavor. Served with a side of crusty bread or crackers, this soup is sure to warm you up from the inside out. In addition to the classic beef, onion, and barley soup recipe, this article also includes variations for a slow cooker version, a vegetarian version, and a gluten-free version. So, whether you're looking for a traditional or a more modern take on this classic soup, you're sure to find a recipe that suits your taste and dietary preferences.

Here are our top 3 tried and tested recipes!

BEEF AND BARLEY SOUP III

Beef and Barley Soup III image

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

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

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

HEARTY BEEF AND BARLEY SOUP

Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

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

ONION BARLEY CASSEROLE

Onion Barley Casserole image

MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.-Elaine Kremenak Grants Pass, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 2-4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup medium pearl barley
1-1/2 cups water
1 tablespoon canola oil
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 cup sliced green onions
1 can (4 ounces) whole button mushrooms, drained

Steps:

In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. , Cover and bake at 350° for 40-50 minutes or until barley is tender.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 453mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 3g protein.

Tips:

Use a Dutch oven or large pot: This will help to evenly distribute the heat and prevent the soup from burning.
Brown the beef and onions before adding them to the soup: This will help to develop their flavor and make the soup more flavorful.
Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good choices include carrots, celery, potatoes, and green beans.
Add barley or other grains: This will help to thicken the soup and make it more filling.
Season the soup to taste: Use salt, pepper, and other herbs and spices to taste. You can also add a splash of Worcestershire sauce or soy sauce for extra flavor.
Let the soup simmer for at least 30 minutes: This will help to develop the flavors and make the soup more tender.
Serve the soup hot with crusty bread or crackers: This will make a delicious and satisfying meal.

Conclusion:

Pam's Beef, Onion, and Barley Soup is a classic comfort food that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With its hearty beef, tender vegetables, and flavorful broth, this soup is sure to be a hit with your family and friends.