xraytech
Well-known member
With all this sub zero weather lately I have been in the mood for beef barley soup, but I don't have a recipe for it.
Does anyone here have a good recipe to share?
Does anyone here have a good recipe to share?
Beef Barley Soup
- Thread starter xraytech
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Back of The Box Recipe: "Hearty Vegetable Barley Soup
There IS beef in this, but you might want a different cut, like short ribs or chuck roast in cubes.
This is from the Quaker Medium Barley box I bought yesterday. (I'm making chicken barley soup at the moment.)
1/2 pound lean ground beef
1/2 cup chopped onion (small to medium onion)
I clove garlic, minced
7 cups water
1 14 ounce can no salt added whole tomatoes, undrained, cut into pieces
1/2 cup (about one large stalk) sliced celery
1/2 cup sliced carrots ((I'd trim and peel/scrape before slicing)
2 beef bouillon cubes
1/2 teaspoon dried basil, crushed (Same amount of thyme would be as good or better)
1 bay leaf
1 9 ounce box frozen mixed vegetables
Mode: In 4 quart saucepan or Dutch oven, brown ground beef. Add onion and garlic, cook until onion is tender (stirring once in a while) Drain any accumulated drippings, Add everything else, except frozen vegetables. Cover, bring to boiling, Reduce heat simmer 50-60 minutes, stirring once in a while. Add frozen vegetables, cook about 10 more minutes, or until vegetables are tender. Additional water may be added if soup becomes too thick on standing. Makes 12 one-cup servings.
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I would add a tablespoon of Worcester sauce, and eliminate one bouillon cube.
More onion and garlic would be fine, if you are inclined that way. (I am!)
When it comes to cutting up whole canned tomatoes, I am very lazy, and put clean kitchen scissors in the can, and cut them up that way. Easier, and a bit less messy.
As I said in the beginning, I'd use short ribs, chuck roast in 1-1 1/2 inch pieces, or if I could get it, beef shank.
I have had this soup, and it's pretty good, even with the underwhelming amount of beef.......
Lawrence/Maytagbear
There IS beef in this, but you might want a different cut, like short ribs or chuck roast in cubes.
This is from the Quaker Medium Barley box I bought yesterday. (I'm making chicken barley soup at the moment.)
1/2 pound lean ground beef
1/2 cup chopped onion (small to medium onion)
I clove garlic, minced
7 cups water
1 14 ounce can no salt added whole tomatoes, undrained, cut into pieces
1/2 cup (about one large stalk) sliced celery
1/2 cup sliced carrots ((I'd trim and peel/scrape before slicing)
2 beef bouillon cubes
1/2 teaspoon dried basil, crushed (Same amount of thyme would be as good or better)
1 bay leaf
1 9 ounce box frozen mixed vegetables
Mode: In 4 quart saucepan or Dutch oven, brown ground beef. Add onion and garlic, cook until onion is tender (stirring once in a while) Drain any accumulated drippings, Add everything else, except frozen vegetables. Cover, bring to boiling, Reduce heat simmer 50-60 minutes, stirring once in a while. Add frozen vegetables, cook about 10 more minutes, or until vegetables are tender. Additional water may be added if soup becomes too thick on standing. Makes 12 one-cup servings.
---------
I would add a tablespoon of Worcester sauce, and eliminate one bouillon cube.
More onion and garlic would be fine, if you are inclined that way. (I am!)
When it comes to cutting up whole canned tomatoes, I am very lazy, and put clean kitchen scissors in the can, and cut them up that way. Easier, and a bit less messy.
As I said in the beginning, I'd use short ribs, chuck roast in 1-1 1/2 inch pieces, or if I could get it, beef shank.
I have had this soup, and it's pretty good, even with the underwhelming amount of beef.......
Lawrence/Maytagbear
Did I miss something? Where's the barley? I would agree though that short ribs or cut up chuck roast would be better than the ground beef. I recall my Mom making barley soup with beef soup bones. I'm sure she didn't use a recipe, just threw it together.[this post was last edited: 2/18/2015-02:05]
Blonde Moment!
I was concentrating on the fragrance of my soup. Turned out well, if I may say so.
"1/2 cup uncooked Quaker Barley"----add with the water and other ingredients.
Thank you, ea56!
Lawrence/Maytagbear
I was concentrating on the fragrance of my soup. Turned out well, if I may say so.
"1/2 cup uncooked Quaker Barley"----add with the water and other ingredients.
Thank you, ea56!
Lawrence/Maytagbear
I'm glad that I'm not the only one that has these moments, but in my case they're senior moments! Thanks for specifying the amount of barley you used. I'll have to give your soup a try soon. I've always liked barley soup.
xraytech
Well-known member
I'll give this soup a try next week. I can't wait
