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!"
Leftover Roast - Beef Barley Soup created by Eve R.
Ready In:




  • 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.

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  1. 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!
  2. 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.
  3. Eve R.
    Leftover Roast - Beef Barley Soup Created by Eve R.
  4. 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!
  5. 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.



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