Best 17 Vegetable Beef Barley Soup Recipes

VEGETABLE BEEF BARLEY SOUP

Steps:

• In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Steps:

• Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
• Mix all ingredients in 3 1/2- to 6-quart crock pot.
• Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

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.

GRANDMA COFFEE'S BEEF BARLEY VEGETABLE SOUP

Steps:

• Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.

GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP

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!

VEGETABLE BEEF AND BARLEY SOUP

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.

PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP

Steps:

• Brown the beef in the pressure cooker.
• Drain off any fat.
• Add the tomatoes, water and barley.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
• Peel and dice the potato.
• Dice the onion and mince the garlic.
• When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
• Release the pressure.
• The soup can be refrigerated for up to 4 days or frozen.

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.

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
• Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

BEEF AND BARLEY VEGETABLE SOUP

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.

FRESH VEGETABLE-BEEF BARLEY SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
• Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
• You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
• Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

VEGETABLE BEEF AND BARLEY SOUP

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.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

BEEF VEGETABLE AND BARLEY SOUP

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 BARLEY SOUP

Steps:

• In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked, drain.
• Stir in remaining ingredients. Heat to boiling.
• Reduce heat to medium, cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.

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.