CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
SLOW-COOKED BEEF BARLEY SOUP
"My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up...even from him!" Ginny Perkins - Columbiana, Ohio
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts : Calories 259 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1316mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.
SLOW-COOKER BEEF AND BARLEY SOUP
Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow-cooker stew, packed with veggies, tender beef, and soft barley is your new go-to comfort food soup. Set your slow-cooker on low in the morning and by evening, dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
- Cover; cook on Low heat setting 9 to 10 hours.
- Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 5 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g
CUBED BEEF AND BARLEY SOUP
Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
- Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
SLOW-COOKER BEEF AND BARLEY SOUP
The barley cooked over a long periods of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting two Tablespoons minced fresh dill for the parsley.
Provided by Chef mariajane
Categories Clear Soup
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
- Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
- TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.
Provided by pecagirl27
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
SLOW-COOKER BEEF AND BARLEY SOUP
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
- If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.
SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP
Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 22
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g
BEEF AND BARLEY SOUP (SLOW COOKER) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, and thyme and cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes, beef broth, chicken broth, carrots, soy sauce, and barley into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook* until beef is tender, 9-11 hours on low or 5-7 hours on high. Transfer beef*** to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in shredded beef** and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper and serve. **I have a removable slow cooker insert, so I covered it and refrigerated it the night before. In the morning, before work, I turned on the slow cooker. ***Since I used chuck-eye roast, and cut it into bite-sized pieces, I did not find this step necessary.
SLOW-COOKER BEEF-BARLEY SOUP
Reward yourself at the end of the work day with a homemade soup made with Progresso® beef flavored broth and frozen baby sweet peas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.
Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 4 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
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