Heat oil in a large stock pot over medium-high heat. Add ground beef, onions, carrots, and celery, cooking and breaking up beef into crumbles. When beef is nearly done, stir in garlic and cook until ...

The star of our beef barley soup is a rich, intensely flavored beef stock. We were able to make a from-scratch stock in about 2 1/2 hours thanks to a lot of browned beef (we preferred shank) and a few ...

Skillet Supper September continues with this Mediterranean-ish skillet featuring barley, zucchini, carrots and your choice of ground meat. I opted for beef because that's what I had on hand, but ...

Soups like split pea and ham, black bean, and beef barley are excellent sources of protein. Many high protein soups also are also rich in fiber, which can make them even more filling. To make your ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Heat the butter and 1 tablespoon of the olive oil in an 8-inch skillet over medium heat. Add the leeks and onions and cook until they are softened, about 4 minutes. Transfer to a large bowl and let ...

Most beef barley soups are like stews — so thick with grains and chunks of meat that your spoon practically stands up even when you’re not holding on. This one, however, falls on the lighter, brothier ...

Heat 2 teaspoons oil in 4-quart stockpot or saucepan over medium heat. Add onion, 1 tablespoon garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, ...