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.
- 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
Directions See How It's Made
- In a large saucepan, saute carrot, celery & onion in butter until translucent.
- Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
- Add the peas and simmer uncovered for 5 minutes.