Leftover Roast - Beef Barley Soup

“I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute carrot, celery & onion in butter until translucent.
  2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
  3. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
  4. Add the peas and simmer uncovered for 5 minutes.

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