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3 Hearty Soups that will Save You Money 💰

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The Farmer’s Wife
The Farmer’s Wife
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Beef and barley soup is a hearty dish that has roots in various cultures, particularly in Eastern European cuisines. It is often enjoyed during colder months due to its warming properties and is a popular comfort food in many households. The combination of beef and barley provides a nutritious meal that is both filling and flavorful, making it a staple in many family recipes.

Ingredients

  • beef
  • barley
  • carrots
  • celery
  • onion
  • garlic
  • beef broth
  • bay leaves
  • thyme
  • pepper

Instructions

  1. 1Cut beef into cubes and season with salt and pepper.
  2. 2In a large pot, brown the beef over medium heat.
  3. 3Add chopped onions, carrots, celery, and garlic; sauté until softened.
  4. 4Stir in barley, beef broth, bay leaves, and thyme.
  5. 5Bring to a boil, then reduce heat and simmer for about 1 hour.
  6. 6Remove bay leaves before serving.

Ingredient Alternatives

beef

Healthier: lean beef

Cheaper: ground beef

Lean beef has lower fat content, while ground beef is often more affordable.

barley

Healthier: quinoa

Cheaper: rice

Quinoa is higher in protein and nutrients, while rice is a budget-friendly grain.

Techniques

simmeredbrowned

Equipment

large potcutting boardknifemeasuring cupsstirring spoon
🌶️🌶️🌶️Low

Also Known As

Beef Barley Stew

French onion soup is a classic dish that originated in France, traditionally made with caramelized onions and beef broth. It is often served as a comforting starter or a light meal. The dish has roots dating back to Roman times, evolving over centuries into the beloved recipe known today. It is particularly popular in bistros and brasseries across France and has become a staple in French cuisine worldwide.

Ingredients

  • onions
  • butter
  • beef broth
  • white wine
  • thyme
  • bay leaf
  • salt
  • pepper
  • gruyère cheese
  • baguette

Instructions

  1. 1Melt butter in a large pot over medium heat.
  2. 2Add sliced onions and cook until caramelized, about 30 minutes.
  3. 3Stir in thyme, bay leaf, salt, and pepper.
  4. 4Pour in white wine and simmer until reduced.
  5. 5Add beef broth and bring to a boil, then reduce heat and simmer for 20 minutes.
  6. 6Remove bay leaf and ladle soup into bowls.
  7. 7Top with sliced baguette and gruyère cheese.
  8. 8Broil until cheese is bubbly and golden.
  9. 9Serve hot.

Ingredient Alternatives

beef broth

Healthier: vegetable broth

Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

Healthier: part-skim mozzarella

Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Techniques

simmeredbroiled

Equipment

large potladleoven-safe bowlsbroiler
🌶️🌶️🌶️LowContains Alcoholdairygluten

Also Known As

Soupe à l'oignon
pescatarian

Ingredients

  • 1 lb white fish fillets (such as cod or haddock)
  • 4 cups fish stock
  • 1 cup heavy cream
  • 2 medium potatoes, diced
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1In a large pot, melt the butter over medium heat.
  2. 2Add the chopped onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. 3Stir in the diced potatoes, thyme, bay leaf, and fish stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. 4Add the fish fillets to the pot and cook until they are opaque and flaky, about 5-7 minutes.
  5. 5Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
  6. 6Remove the bay leaf and discard it.
  7. 7Ladle the chowder into bowls and garnish with fresh parsley before serving.

Equipment

large potladlecutting boardknife

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