In a large soup pot, cover the bones in WATER, bring to a boil, cook for 15 minutes and then discard water. (this helps reduce the fat content)
Pour beef broth into the pot and simmer the bones for 2-3 hours until beef comes off the bones easily with a fork.
Using tongs, remove bones from pot, let cool enough to handle, remove meat from bones and return meat to the pot.
Add the vegetables and seasonings and simmer again until vegetables are cooked. (about 15 minutes)
While soup is cooking, in a medium saucepan, simmer the pearl barley in 3 cups water for 45 minutes until cooked and plump. Strain and add barley to the soup.
Simmer for 5 more minutes.
Enjoy with crusty bread, butter and sliced cheese.
Source: My mother made this for us when we were young. Now I serve it to my own family.
By ann from Goulais River, Ontario
Brown meat in hot oil in dutch oven in two batches, drain fat. Add water, onion, celery, potatoes, barley, garlic, bouillon, basil, bay leaves, and pepper.
Bring to a boil then reduce heat and simmer covered for 1 hour.
Stir in frozen veggies and tomatoes. Return to a boil, reduce heat and simmer for 15 minutes.
Serve alone or with a nice crusty bread.
*I like thick soups so I added extra veggies
| Servings: | 8 |
| Time: | 15 Minutes Preparation Time 1 1/2 Hours Cooking Time |
Source: I started with the Better Homes and Gardens recipe and tweaked it quite a bit.
By Stephanie from Hillsboro, OR
By latrtatr from Loup City, NE
In medium saucepan, combine barley and water to cover. Cook for 5 minutes. Drain and set aside. In a large soup pot, brown meat in the oil. Add onion and garlic; saute 2-3 minutes. Add cooked barley, water, bouillon, tomatoes, Worcestershire sauce, basil and salt. Cover and simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans, corn and Tabasco sauce. Cover and simmer another 30 minutes or until carrots are soft.
By Robin from Washington, IA
We freeze it at times. It's not the same as fresh but still very good. If you are not sure if you like it frozen, freeze a small portion and taste it before freezing a large batch. Can also be cooked in a crock pot.
Cover meat with water and bring to a slow boil in large stock pot; cover. Skim water of fat. Add stewed tomatoes and barley; simmer for half-hour.
Add cabbage, simmer until almost done. Add remaining vegetables. Add more liquid if needed using broth/bouillon. Season with salt and pepper to taste. Simmer; covered, for 1 to 1 1/2 hours or until vegetables are tender. Add cider vinegar towards end of cooking time.
Suggestions:
If using beef bouillon, add water accordingly.
All vegetables can be cooked slightly to speed cooking time. I combine all the fresh vegetables with some water and slightly cook in the microwave. I do the same with the frozen vegetables. Add the extra liquid to the soup.
Or roast fresh vegetables and meat at 400 degrees F for about 30 minutes before adding. Slightly cook frozen vegetables.
Add extra vegetables for a "stoup".
| Servings: | 8 or more |
| Time: | 30-45 Minutes Preparation Time 2 Hours Cooking Time |
Source: My Mom's recipe.
By mkymlp from NE PA
Ingredients
Directions
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.
Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour in the water, undrained tomatoes and tomato soup.
Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.
Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbs: 16 g, Cholesterol: 29 mg, Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g, Protein: 14 g, Sodium: 442 mg, Calcium: 22 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable
By Terri
By Robin from Washington, IA
By Robin from Washington, IA
Put 1 Tbsp. vegetable oil in frying pan. Add beef & season with salt and pepper. Brown. Set aside.
Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add water to frying pan & mix - be sure to scrape bottom of pan well to get the "meat" flavor.
Pour into soup pot and add beef and chicken broths with barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
From http://www.CanadianCountryGifts.com
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Beef Barley Vegetable Soup