Leftover Roast - Beef Barley Soup

Submitted 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!"

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 12

ingredients

• 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

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.

Reviews

[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.

 

[Chef Deblee]

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.

 

[Vicki L.]

I made this soup last night with just a couple of tweaks. Chopped leftover roasted potatoes and 4 tsps. beef bouillon with 8 cups of boiling water. It was delicious and I will definitely make it again!

 

[annapotje]

I followed the recipe. I added leftover vegetables that had been seasoned. That was a good idea on my part, so it wasn’t so bland. Some of the leftover gravy was added that was well seasoned. We really liked the soup. Will save recipe.

 

[ReeLani]

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!