How to Prepare Delicious Beef and Barley Vegtable Soup

Cooking beef with easy and tasty.

Beef and Barley Vegtable Soup. Say Yes to Deliciously Crafted Soups Made with Real Ingredients. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!

Beef and Barley Vegtable Soup Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain. Stovetop: Let soup base fully dissolve in water. You can have Beef and Barley Vegtable Soup using 21 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beef and Barley Vegtable Soup

  1. Prepare 1 pound of Beef Bottom Round Steak (Thin).
  2. It's 3 Tablespoons of Flour.
  3. You need 4 teaspoons of Course Salt.
  4. It's 2 teaspoons of Black Pepper.
  5. Prepare 2 Tablespoons of Oil (olive or avocado).
  6. Prepare 1 Tablespoon of Garlic (minced).
  7. It's 1 of Yellow Onion (chopped).
  8. You need 2 Stalks of Celery (minced).
  9. You need 4 of Carrots (chopped).
  10. You need 1 cup of Red Wine.
  11. Prepare 2 Tablespoons of Soy Sauce.
  12. It's 6 cups of Beef Broth.
  13. Prepare 4 of New Potatoes (diced).
  14. Prepare 1 can of Diced Tomatoes.
  15. It's 1 can of Green beans.
  16. Prepare 1/2 teaspoon of Cumin (ground).
  17. Prepare 1/2 teaspoon of Oregano (leaves).
  18. You need 3 teaspoons of Season Salt.
  19. It's 1 cup of Quick Barley.
  20. You need 1 package of Brown Gravy.
  21. You need 2 of Green Onions.

Add all ingredients except the peas and barley. Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour. All barley is high in fiber, but hulled barley is the most nutrient-dense.

Beef and Barley Vegtable Soup instructions

  1. Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat..
  2. Chop beef into 2 inch strips, sprinkle with salt and pepper on both sides and cover in flour. Add beef to pot with vegetables and cook until brown, stirring occasionally..
  3. Add red wine and soy sauce to pot and stir to deglaze. Add beef broth, green beans, potatoes, tomatoes, to pot and bring to a boil..
  4. Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes..
  5. Stir gravy package into soup and add barley. Cover and simmer 10 minutes..
  6. Add green onions to soup and simmer uncovered for 5 minutes..
  7. Allow to cool for 10 minutes and serve..

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Stir in the water, broth, barley, bay leaf and seasonings. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it.