Wholesome and Delicious: Beef Barley Soup
A true winter warmer - Beef barley soup has tender beef chunks, barley, and veggies in a thick aromatic broth. This delicious soup is a hearty, nutritious, and wholesome meal for chilly days.
Full Recipe:
#beefbarleysoup #wintersoup #heartybeefsoup
30 Minute Hamburger Soup Recipe - Ultimate Comfort Food
Our 30 minute hamburger soup recipe is hearty and budget friendly. Imagine making homemade soup in 30 minutes for under 2 dollars per person. Just a little longer and about the same cost as it takes to open a can of soup. Just imagine impressing your friends and guests by saying come over for lunch and I'll whip up some homemade soup.
Believe me my friends, this soup is out of this world delicious. It's also so simple to make. Simply grab a few ingredients out of you pantry, combine them with diced tomatoes, ground beef, onion, garlic, a few other things you will have right in your pantry, and you're off to the races.
Don't forget to serve our hamburger soup up with some crackers or bread.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:10 Frying the ground beef
0:42 Adding in the veggies
1:23 Adding in the seasoning
2:00 Pourning the liquid in
2:25 Simmering the soup
2:38 The outcome
3:13 Taste test
4:05 Conclusion
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Ground Beef Barley Soup - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Ground Beef Barley Soup, made with lean ground beef and a little of this and that.
To view & download the full recipe, please view it here on our website:
Ingredients:
1 or 2 Pounds of lean ground beef
1 Can tomato soup, plus 1 can broth
1 Medium onion, chopped
2 medium carrots, peeled and chopped
1 Small turnip, peeled and chopped
1 Small parsnip, peeled and chopped
2 Cloves garlic, peeled and chopped
1/2 Tsp sea salt
1/2 Tsp black or white pepper
1/2 Tsp thyme, fresh, ground, dried leaves
1 Tbsp brown sugar
1/3 Cup pearl barley
2 Sticks celery and leaves, chopped
6 to 8 Cups Beef or vegetable broth/stock
1 Tbsp butter
1 Tbsp Olive oil, or oil of choice
1 Medium sliced tomato
1 cup shredded cheese, any type
Method:
In a large frying pan, add butter and oil, ground beef fry until part cooked, then add chopped onion, salt and pepper, continue frying until a golden brown.
In a boiler add broth, pearl barley and start to boil on a medium heat, part covered, leaving 1 cup broth to rinse tomato soup can.
Peel and chop veggies, leaving celery for last, then add to large bowl with cold water, wash veggies then drain water off and add to boiler with broth and pearl barley, continue cooking for 10 minutes on a medium heat.
Peel and chop garlic add to part fried ground beef and onions, fry for another few minutes, then remove from heat and add all mixture to the boiler of veggies.
Clean and chop celery, add to boiler with some celery leaves, open tomato soup, add to boiler, then rinse can with broth or water and add to boiler. Continue cooking for another 10 to 15 minutes
In a frying pan with some butter add sliced tomatoes and top with shredded cheese, cover with lid and cook for 5 minutes.
Bonita’s Tips:
Serve soup with grilled cheese sandwich or bread buns.
After scooping soup into bowl top with fried sliced tomato with cheese. Season with more pepper or seasonings of choice.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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How to Make Ground Beef Vegetable Soup | Soup Recipes | Allrecipes.com
This hearty soup is packed with all your favorite veggies! Get the recipe:
#soup #vegetablebeefsoup #vegetablesoup
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????Slow Cooker Hamburger Soup {SO much flavor!}
SLOW COOKER HAMBURGER SOUP
--------------Click on SHOW MORE to see the FULL RECIPE--------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
2 lbs. ground beef
1 small sweet yellow onion
1 tsp. salt
½ tsp. pepper
2 tsp. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
20 oz. mixed vegetables (two 10-oz. packages) I use Green Giant brand with carrots, corn, peas, and green beans.
38 oz. Progresso tomato basil soup (two 19-oz. cans)
1 cup water
SLOW COOKER SIZE:
INSTRUCTIONS:
To a large skillet on the stove top, add the ground beef. Add the onion, salt, pepper, onion powder, garlic powder and salt and pepper. Crumble and brown. Drain off the fat if your meat is greasy.
Add the beef and onion to the slow cooker. Add the bags of frozen vegetables.
Pour in the tomato basil soup and water. Stir.
Cook on HIGH For 3-4 hours or LOW for 5-6 hours.
Serve with french bread, garlic bread or dinner rolls. Enjoy!
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475