Leftover Roast - Beef Barley Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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! 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.
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