1/1 Photo of 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!
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Units: US | Metric
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon margarine or 1 tablespoon butter
- 8 cups beef broth (if you don't have enough, make up the rest with water)
- 2 cups chopped cooked boneless beef roast (or steak)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup quick-cooking barley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup frozen peas
- 1In a large saucepan, saute carrot, celery & onion in butter until translucent.
- 2Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
- 3Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
- 4Add the peas and simmer uncovered for 5 minutes.
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Nutritional Facts for Leftover Roast - Beef Barley Soup
Serving Size: 1 (233 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 68.2
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 311.4 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 3.4 g
- Sugars 1.2 g
- Protein 2.6 g
The following items or measurements are not included:
cooked boneless beef roast