Time 1h10m Yield 12 servings (3 quarts). Number Of Ingredients 10 Steps:

In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Time 2h45m Yield 8 servings (about 2 quarts). Number Of Ingredients 13 Steps:

In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.

Time 2h30m Yield 10 Number Of Ingredients 14 Steps:

Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Time 2h Yield 8-10 serving(s) Number Of Ingredients 15 Steps:

In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks. (I use a two-tined cooking fork.) Add all other ingredients. Simmer for 1 1/4 to 1 1/2 hours. Adjust seasonings, if necessary.

More about “ground beef barley soup recipes”

Time 22m Yield 12 serving(s) Number Of Ingredients 15 Steps:

In large, heavy pot, brown beef lightly. Drain off fat. Add lentils, barley, water or stock, and beef broth. Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour). Add remaining ingredients and simmer about 1 1/2 hours. Add extra liquid to give thickness desired. Salt and pepper to taste. Serve sprinkled with chopped parsley, if desired.