Beef Barley Soup Recipes

Soup is a popular nutritious starter, which can be served before meals as an appetizer. When it is filled with vegetables and meat, then it can be served in main course of meals. It is made by combining various ingredients such as vegetables and meat in hot/boiling water to form a broth. A unique combination of beef and barley can give rise to sumptuous and healthy soup recipe. You can add different types of vegetables to make a soup more thick and nutritious. You can also add beef soup bones to enrich the flavor. Here are some delicious beef barley soup recipes that you can try at your home.

Beef Barley Soup

Ingredients

1 lb stew beef or hamburger
½ cup barley
8 cups water
14 oz can of tomatoes
¼ cup parsley
1 package beef bouilliion
1 cup carrots
1 cup celery (chopped fine)
1 cup grated onions
Garlic (optional)
Salt and pepper to taste

Directions

Heat 2 tbsp of oil and brown beef in it. Add 8 cups of water to beef and bring it to boil. Then simmer it for about 1½ hour.

Then take out beef and shred it. (If you are using hamburger, then you don’t need to brown or shred it).

Dissolve bouilliion in ½ cup of water. Add bouilliion and vegetables to a pot. Then add beef, barley, parsley and spices. Boil it slowly until barley is cooked and thick consistency of soup is obtained.

Beef Barley Vegetable Soup

Ingredients

1 lb beef stew meat
¼ cup pearl barley
4 cups water
1 lb meaty beef bones
2 can beef broth
2 cups frozen sliced okra
1 can died tomatoes in juice
1 large onion, chopped
3 celery stalks, chopped
1 ½ cup frozen peas
2 tsp garlic powder
2 small bay leaves
2 tsp hot pepper sauce
2 tbsp vegetable oil

Directions

In a large pot, heat oil over medium-high heat. Add stew meat and bones to it and fry it briefly for about 8 minutes, until beef turns dark brown. Transfer beef and bones to a plate.

Add barley, onion and celery to a pot. Fry it for about 15 minutes, until onion turns golden. Then add water, tomatoes with juice, beef broth, okra, garlic powder, corn and bay leaves.

Then add beef and bones to above mixture and bring it to boil. Reduce heat to medium-low and boil slowly uncovered for about 1 hour, until beef becomes tender.

Then add peas and 1 ½ tsp hot pepper sauce to soup. Cover it and simmer for about 30 minutes. Season the soup with pepper, salt and little quantity of hot pepper sauce.

Chunky Beef Barley Soup

Ingredients

1 ½ lb beef stew meat, cut into ½ inch cubes
2 quarts water
2 tbsp all-purpose flour
½ cup pearled barley
¼ cup vegetable oil
1 can tomatoes, coarsely chopped
2 cloves garlic, minced
1 cup coarsely chopped onion
1 package frozen vegetable medley
1 tsp dried basil, crushed
1 tbsp salt
1/8 tsp pepper

Directions

Cover meat with all-purpose flour. Brown the meat along with garlic in hot oil over medium in a pot. Then add tomatoes, water, barley, onion, basil, pepper and salt. Allow it to boil over high heat. Reduce heat, cover the pot and simmer the mixture for about 1 hour, until meat and barley become tender.

Then add frozen vegetables to the mixture. Bring it to boil over high heat and then reduce heat to low. Boil it slowly for about 5 minutes, until vegetables become tender and soup achieves thick consistency.