Leftover Roast - Beef Barley Soup

Total Time
Prep 30 mins
Cook 25 mins

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!

Ingredients Nutrition


  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.


Most Helpful

Excellent way to revitalize overcooked roast. I used one can of spicy V-8 in place of one cup of broth. Next time I'll leave the peas out. Didn't seem to fit with the rest of the soup.

sheepdoc February 06, 2010

Fabulous soup! I had cooked a beef rump roast which tasted good but wasn't tender the way we like a roast to be. I diced it very finely before putting it in the fridge after dinner and went looking for recipe to use it up. So glad I found this one! I was able to make 2 batches with the meat we had left over, and we ate it up quickly! I used 2 cups of low-sodium tomato vegetable juice (V-8) in place of 2 cups of broth, and I used regular (not quick-cook) barley. Also I added 1/2 teaspoon of dill weed in place of the oregano. This recipe now has a prominent place on our "Make It Again" list!

ReeLani January 30, 2015

I loved this soup and so has everyone I've served it to! It is so simple to prepare but to add a little dimension to the flavour, instead of 8 cups of beef broth, I used 4 cups beef broth, 3 cups vegetable broth and one can of Campbell's French Onion soup! Leftovers freeze well.

Chef Deblee June 02, 2013

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