Leftover Roast - Beef Barley Soup

READY IN: 55mins
Recipe by Magicduo

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!

Top Review by sheepdoc

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.

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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