Beef Barley Soup Recipe and Barley Risotto

Scroll down for an easily prepared Beef Barley Soup Recipe. 


Also see the links at the bottom of the page for other popular American style recipes. 

 

Barley is a cereal grain that is often used as feed for large animals like cattle, pigs and horses. Among humans, hulled barley is a popular ingredient in soups, stews and bread recipes. It is also used as a base in beer making.


Here's a typically satisfying recipe for Beef Barley Soup.



Beef Barley Soup Recipe


INGREDIENTS:

  • 2 cups diced beef
  • 2 cups sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup crimini mushrooms
  • 1/2 cup chopped green pepper
  • 1 1/2 cup chopped onion
  • 1/2 cup corn (canned or fresh)
  • 1/2 cup barley
  • 1/4 cup chopped fresh parsley
  • 2 beef bouillon cubes
  • 3/4 teaspoon dried basil
  • 3 tablespoons ketchup
  • 5 cups water
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper

 


DIRECTIONS:

1.   In crockpot, layer the vegetables and beef.

2.   Add barley and remaining ingredients, except salt and pepper.

3.   Cover and cook on LOW for about 8 hours.

4.   Add salt and pepper to taste.


This Beef Barley Soup Recipe SERVES 8 people. 

 

Barley Risotto

INGREDIENTS:

  • 12 stalks of thin asparagus
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup chopped scallions
  • 3/4 cup fresh shiitake mushrooms caps, thinly sliced
  • 1 cup barley (the fast-cooking kind)
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper



DIRECTIONS:

1.   Cut off ends of asparagus stalks.

2.   Cut stalks into pieces about 1 inch long.

3.   Place in boiling water until tender, about 2 minutes. Drain and set aside.

4.   Heat chicken broth to a simmer. Cover and keep warm.

5.   Heat the oil in a skillet over medium heat.

6.   Add scallions and shiitakes and cook, stirring occasionally, about 3 minutes.

7.   Add barley and stir for 1 minute.

8.   Add wine and stir until evaporated, about 1 minute.

9.   Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid is absorbed by the barley.

10. Continue cooking, adding the broth 1/2 cup at a time and stirring frequently, until the barley is tender. This takes about 10 minutes.

11. Remove pan from heat and stir in the cheese and asparagus.

12. Season with salt and pepper.


Serve hot, warm or cold.


MAKES ABOUT 4 SERVINGS.


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